JJAMPPONG (KOREAN SPICY SEAFOOD NOODLE SOUP)
Jjamppong / Jjampong (짬뽕) is a popular Korean-Chinese spicy noodle soup that is loaded with generous amounts of seafood. It is refreshing and comforting!
As the title suggests, it’s spicy (maybe just a little bit but certainly my throat can feel it) but more importantly it has quite refreshing taste and it’s loaded with generous amount of seafood.
Oh, just spelling these out gives me such comfort! How about you? The noodle soup is particularly suitable when the weather is cooling down or still hasn’t recovered warmth yet. Whichever season you might be facing now, I would suggest you go for this noodle soup!
Jjamppong (Korean Spicy Seafood Noodle Soup)
Korean spicy seafood noodle soup (Jjamppong or Jjampong) recipe.

Ingredients
MAIN
  • 50 g summer zucchini (1.8 ounces), thinly sliced
  • 2 shiitake mushrooms (50 g, 1.8 ounces), cleaned, stem removed and thinly sliced
  • 120 g cabbage (4.3 ounces), thinly shredded
  • 10 g baby spinach (0.4 ounces)
  • 35 g brown onion (1.2 ounces), thinly sliced
  • 6 mussels (200 g / 7 ounces) – preferably with shells
  • 6 littleneck clams (70 g / 2.5 ounces) – preferably with shells
  • 6 large prawns (140 g / 5 ounces) – head & shells removed
  • 6 squid rings (70 g / 2.5 ounces)
CHILI OIL SEASONING
  • 2 Tbsp cooking oil I used rice bran oil
  • 1 Tbsp korean chili flakes (gochugaru)
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 20 g green onion – white part (0.7 ounces)
SOUP BASE
  • 1 Tbsp rice wine
  • 1 Tbsp soy sauce
  • 3 1/2 cup water 875 ml, *see note
  • 1/4 tsp fine sea salt , add more or less to taste
  • A few sprinkles ground black pepper
NOODLES
  • 400 g fresh Korean-Chinese style noodles (14 ounces), Or you can use thin udon noodles or ramen noodles
  • water , enough to cover the noodles in a pot
  • Instructions
  • Preheat a wok (or large deep pot) on low heat until heated and add the oil, chili flakes, minced garlic, minced ginger and the green onion and stir well for a minute or two. (*see note above)
HOW TO MAKE :
  1. Turn the heat up to medium and add the zucchini, mushrooms, cabbage, and onion. Cook them until wilted (for about 2 mins). Add the mussels, littleneck clams, prawns and squid and stir a bit. Add the salt and a few sprinkles of ground black pepper.
  2. Add the rice wine, soy sauce and water. Boil until all ingredients are cooked through (about 10 mins). Make sure seafood are not overcooked as it can make them chewy. Add the baby spinach just before serving.
  3. While the soup is boiling, put some water into a medium sized pot and boil it on medium-high heat (about 8 mins). Add the noodles in the boiling water and cook until ready (about 2 to 3 mins, follow the manufacturer’s instruction). Drain the water and rinse the noodles in cold water lightly. (Ideally, step 3 and step 4 should be completed around the same time.)
  4. Serve the noodles in a large soup bowl. Add the generous amount of seafood, vegetables and soup on top of the noodles. Enjoy while hot!