Jjamppong (Korean Seafood Noodle Soup)
Jjamppong is a spicy Korean seafood noodle soup. This Korean-Chinese recipe is delicious and so easy to make at home. Try my Jjamppong recipe, it's authentic and tastes better than Korean restaurants.
Jjamppong
Jjamppong is a spicy Korean noodle soup with seafood in a spicy broth. It’s a Korean-Chinese dish with its origin in China.
Called 炒码面 (chaomamian) in Chinese, this dish originated from Hunan and traditionally made with a white color bone broth.
The Chinese restaurants in Korea started to adapt the dish to Korean flavors by adding Korean chili powder (Gochugaru) and chili paste to the noodle soup, making the soup red and spicy.
Jjamppong is one of the iconic Korean-Chinese dishes and well loved by many. It’s my personal favorite and I often order them at Korean-Chinese restaurants, or I would order the original Chinese 炒码面 at Sichuan or Hunan restaurants.
For more spicy soup recipes, check out my hot and sour soup.
Looking for more delicious Korean recipes? Check out my Spicy Korean Chicken next!
Ingredients For Korean Seafood Noodle Soup
My recipe calls for a variety of vegetables and seafood. Jjamppong is made of the following main ingredients:
- Fresh wheat noodles. You can get fresh noodles from Asian or Korean stores.
- Napa cabbage.
- Bok choy.
- Shrimp.
- Manila clams.
- Squid.
- Bay scallops.
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How To Make Jjamppong
Step 1. Cook the fresh noodles according to the package instructions until al dente, or until there is a firm bite in the center. Drain and set aside. Do not cook them all the way through.
Step 2. On high heat, heat a pot with the cooking oil. Add the garlic and onion, and stir-fry until aromatic. Then, add the shrimp, clams, squid, scallops, gochujang, and chili powder. Stir to combine well.
Step 3. Add the broth, followed by the napa cabbage and bok choy. Bring the soup to a quick boil. Add soy sauce and salt to taste. Add the noodles to the soup and cook for 30 seconds, then stir in the scallions. Turn off the heat and serve immediately.
What Kind Of Noodles To Use
There are many types of noodles in Asian markets and it can be overwhelming and confusing if you can’t read the language or not familiar.
For Korean Jjamppong noodles and many other noodle recipes, you will need fresh wheat noodles, such as the picture below.
These noodles are usually labeled as Korean Fresh Noodles, or Fresh Noodles. If you can’t find Korean brands, you can certainly get similar fresh noodles in Chinese markets. They are very similar, except the thickness of the noodles.
Cooking Tips
- DO NOT overcook the fresh noodles. Follow the package instructions and cook until al dente (with a bite and not cooked through), drain and set aside. The noodles will continue to cook after you add them into the spicy soup.
- Do not overcook the seafood. Start by adding the shrimp, then follow by Manila clams, squid and bay scallops.
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