Jjamppong (Korean Seafood Noodle Soup)
Jjamppong is spicy Korean seafood noodle soup. This classic jjamppong recipe will make the home preparation easy to replicate the popular Korean-Chinese dish.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 3 tbsp oil
- 1 leek (or 3 green onion, chopped)
- 3 garlic cloves (chopped)
- 1/3 lb pork loin (thinly sliced, optional)
- 3 tbsp Korean chili flakes (gochugaru)
- 1 tsp cayenne pepper (optional)
- 1/4 green cabbage (sliced)
- 1 onion (sliced)
- 1 zucchini (sliced)
- 4 cup low sodium chicken broth
- 1 cup water
- 2 tbsp oyster sauce
- 1-2 tbsp Korean soup soy sauce (gukganjang)
- freshly ground pepper (to taste)
- 1+1/2-2 lb variety of seafood; shrimp,squid (calamrai), mussel ( cleaned, shelled, or sliced)
- Wheat noodles (or spaghetti noodles)
Instructions
- 1
In a large pot (a wok is a good option to use), heat oil over med-high heat and saute leek (or green onion) and garlic until fragrant. Add the pork, if using, to fry with the garlic mixture.
- 2
Add the chili flakes and stir-fry for 1 minute. Be careful not to burn the pepper. Add cayenne pepper if you desire extreme heat.
- 3
Add the cabbage and onion to the chili mixture and coat them well. Continue to stir-fry until wilted, about 2-3 minutes. Add the zucchini slices and fry 1 more minute.
- 4
Pour the chicken broth and water and bring them to boil. Add the oyster sauce to the soup, and continue to simmer until the vegetables are tender over medium heat, about 3-5 minutes.
- 5
Add the seafood, season with Korean soy sauce for soup and pepper according to your taste.
- 6
Meanwhile, prepare the noodles according to the package directions. Distribute the noodles into the individual bowls. Ladle the hot soup over the noodles and serve immediately.