Jjamppong (Spicy Seafood Noodle Soup)

Name: Jjamppong (Spicy Seafood Noodle Soup)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 servings Chinese wheat noodles; 300 g Seafood; 80 g Pork; 0.2 head Cabbage; 0.5 Onion; 1 stalk Green onion; 1 handful Bok choy, wood ear; 1 tbsp Minced garlic; 1 tsp Minced ginger; 3 tbsp Cooking oil; 4 cups Stock or water; 3 tbsp Gochugaru; 1 tbsp Soup soy sauce; 1 tbsp Oyster sauce; Salt & pepper

Korea's spicy Chinese-style noodle soup — a fiery chili-oil broth loaded with squid, mussels, shrimp, and vegetables over chewy noodles. Hot, briny, and bracing; the eternal rival to jjajangmyeon.

Ingredients

2servings

Chinese wheat noodles · fresh2 servings
Seafood · squid, mussel, shrimp, clam300 g
Pork · julienned, optional80 g
Cabbage · large pieces0.2 head
Onion · sliced0.5
Green onion · diagonal cut1 stalk
Bok choy, wood ear · optional1 handful
Minced garlic1 tbsp
Minced ginger1 tsp
Cooking oil3 tbsp
Stock or water4 cups
Seasoning
Gochugaru3 tbsp
Soup soy sauce1 tbsp
Oyster sauce1 tbsp
Salt & pepper · to taste

Steps

Clean the seafood and cut the vegetables into large pieces. Put a separate pot of water on for the noodles.
Heat oil and fry the gochugaru with garlic and ginger over low heat to make chili oil. Don't burn it.
⏲ 2 min
Add the pork, onion, and cabbage and stir-fry over high heat, then add the seafood and sear the surface.
⏲ 4 min
Pour in the stock (or water), season with soup soy sauce and oyster sauce, and bring to a rolling boil, skimming the foam.
⏲ 7 min
Add the green onion and bok choy and adjust with salt and pepper for a spicy, briny broth.
⏲ 2 min
Cook the noodles separately, put them in a bowl, and pour over the hot jjamppong broth and toppings.
⏲ 2 min

Tips & Variations

Variations

Samseon jjamppong: Loaded with extra premium seafood.
Baek (Nagasaki) jjamppong: No chili — a milky, mild white broth.
Jjamppong-bap: Broth over rice instead of noodles.
Bul jjamppong: Extra spicy, with the broth reduced stir-fry style.

Tips

Frying the gochugaru in oil to make chili oil is the key to a deep, fiery broth.
Stir-fry the vegetables and seafood fast over high heat for that wok-hei smokiness.
Don't overcook the seafood — add it late so it stays tender.
Cook the noodles separately from the broth to keep it clean.
For a briny-sweet broth, add plenty of clams and mussels.

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