Jjamppong (짬뽕)

짬뽕 (Jjamppong) is a popular Korean-Chinese spicy seafood noodle soup that is perfect for warming up on a cold day. This dish is known for its bold and fiery flavors, making it a favorite among spicy food lovers.

Jjamppong (짬뽕)

Ingredients

  • 8 cups of chicken or seafood broth
  • 1/4 cup of Korean chili paste (Gochujang)
  • 2 tablespoons of soy sauce
  • 1 tablespoon of sesame oil
  • 1 tablespoon of vegetable oil
  • 1 onion, sliced
  • 4 cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • 1/2 pound of mixed seafood (shrimp, squid, mussels)
  • 8 ounces of firm tofu, cut into cubes
  • 4 ounces of shiitake mushrooms, sliced
  • 4 ounces of enoki mushrooms, trimmed
  • 4 green onions, chopped
  • 8 ounces of Korean wheat noodles (or substitute with udon noodles)
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat the vegetable oil over medium heat. Add the sliced onion, minced garlic, and grated ginger. Cook until the onion is softened.
  2. Pour in the chicken or seafood broth and bring it to a boil. Stir in the Korean chili paste (Gochujang), soy sauce, and sesame oil. Let the broth simmer for 10 minutes to allow the flavors to meld.
  3. Add the mixed seafood, tofu, shiitake mushrooms, and enoki mushrooms to the broth. Cook for 5-7 minutes until the seafood is cooked through.
  4. Meanwhile, cook the Korean wheat noodles in a separate pot according to the package instructions. Drain and set aside.
  5. Season the broth with salt and pepper to taste. Add the cooked noodles and chopped green onions to the pot, stirring to combine.
  6. Divide the Jjamppong into bowls and serve hot.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
25g
Fat
10g

Supplies

Large pot Knife Cutting board Wooden spoon

Tools

Soup ladle Pot for cooking noodles

Serving suggestions

Serve the Jjamppong with a side of kimchi and pickled radish for a complete Korean-Chinese dining experience.

Tips & tricks

For an extra kick of heat, add a spoonful of Korean chili flakes (Gochugaru) to the broth.

Cost

$20