Jjamppong, a Korean seafood noodle soup, is Korean-Chinese food in Korea.
China doesn’t have food like this, and especially, China doesn’t eat spicy food like Korea. (except Sichuan)
Growing up in Korea, there are 2 different types of people.
Are you a jjajangmyeon person, or are you are a jjamppong person?
I know this is nothing serious, but I’ve always been a jjamppong person since I was 7 or 8. Yes, I could eat this kind of spicy food from a very young age. lol
If you want my jjajangmyeon (black noodles) recipe, check out down below link!
I have 3 different recipes. Traditional (classic), vegan, and old-fashioned (the giant one).
Add cooking oil, chopped garlic, ginger, and green onion in a cold wok or large pot.
Turn the heat to medium and stir fry until you can smell the aroma, about 2 to 3 minutes.
Increase heat to high, add pork, cabbage, onion, carrot, and zucchini.
Stir fry to combine all ingredients, about 45 seconds, then add gochugaru, Korean red pepper flakes, and smoked paprika.
You can definitely adjust the spiciness to your taste by substituting paprika (not smoked).
Smoked paprika is my secret for the jjamppong recipe. Most Chinese foods are so delicious because it cooked on super high heat with smokey fire flavor. Jjamppong is not different since it’s Korean-Chinese food. But that kind of smokey fire flavors are very hard to achieve at home, and smoked paprika will definitely do the trick for us!
Stir fry for 30 seconds to 1 min, then add the soy sauce and oyster sauce around the wok. This way, the sauce will burn immediately, which will create beautiful smokey fire flavors as well.
Quickly stir, fry everything together and pour chicken stock and Shaoxing wine. (If you are using spaghetti, start cooking the spaghetti now.) Bring it to boil.
Shaoxing wine is Chinese brown cooking wine. It’s slightly bitter and brings Chinese cuisine to a different level. It helps food to have cleaner and deeper flavors. If you love cooking Chinese cuisine, it’s a must pantry item.
If you don’t want to assume alcohol in your cooking, you can substitute it with water.
Add the mixture of seafood, then bring back to boil and hard boil until all the seafood is fully cooked, about 2 to 3 minutes.
You can use any seafood for this recipe. Fresh is the best option, but frozen works just fine as well! Just make sure thaw out them, though.
I used squid, shrimp, and mussels. This time, scallops, clams, crabs, oysters, even lobsters will be great!
Cook fresh noodles by following the directions of the package you are using. I used fresh egg noodles made for jjajangmyeon or jjamppong, but you can use spaghetti too! This thickness and the texture are very similar.
Drain and rinse the cooked noodles under cold water to remove excess starch. At the last moment, rinse with the hottest water from the faucet to warm the noodles back up.
Drain thoroughly and place on a serving bowl.
Finish the jjamppong soup by adding some fresh sliced green or red chili.
Pour a generous amount of the seafood soup over the noodles and serve immediately!
Jjamppong Korean Seafood Noodle Soup
- Total Time: 10 mins
- Yield: 4 1x
- 4 tbsp cooking oil
- 1 1/2 tbsp chopped garlic (approximately 5 to 7 loves garlic)
- 2 tsp chopped ginger
- 1 cup chopped green onions (approximately 4 to 6 green onions)
- 4 oz pork, julienne
- 6 oz cabbage, cut into bite size
- 6 oz onion, sliced (1 medium size onion)
- 1 oz carrot, julienne (approximately 1/2 medium size carrot)
- 2 oz zucchini, julienne (approximately 1/2 large zucchini)
- 4 tbsp gochugaru, Korean red pepper flakes (adjust the spiciness to your taste by substitute with paprika)
- 1 tbsp smoked paprika
- 2 tbsp soy sauce
- 2 tsp oyster sauce
- 1/4 cup shaoxing wine, if you don’t want to assume alcohol in your cooking, you can substitute with water
- 6 cups chicken stock
- 1/4 tsp salt or to your taste
- 1 1/2 lb fresh or frozen seafood mixture (if frozen seafood, thaw out ahead) such as squid, shrimp, mussels, clams, crabs and more!
- 1 red chili, optional
- 2 portions fresh egg noodles or spaghetti
- Add cooking oil, chopped garlic, ginger and green onion in a cold wok or large pot. Turn the heat to medium and stir fry until you can smell the aroma, about 2 to 3 minutes.
- Increase heat to high then add pork, cabbage, onion, carrot and zucchini. Stir fry to combine all ingredients, about 45 seconds then add gochugaru, Korean red pepper flakes and smoked paprika. Stir fry for 30 seconds to 1 min, then add the soy sauce and oyster sauce around the wok. This way the sauce will burn immediately which will create beautiful smokey fire flavor.
- Quickly stir fry everything together and pour chicken stock and shaoxing wine. (If you are suing spaghetti, start cook the spaghetti now.) Bring it to boil. Add seafoods then bring back to boil and hard boil until all the seafoods are fully cooked, about 2 to 3 minutes. Add red or green chili.
- Cook fresh noodles by following the directions of the package you are using. Drain and rinse the cooked noodles under cold water to get rid of excess starch. At the last moment, rinse with hottest water from faucet to warm the noodles back up. Drain completely and place on a serving bowl.
- Pour generous amount of the seafood soup over the noodles and serve immediately! Enjoy!
- Cook Time: 10 mins
Thank you for sharing this recipe. I can’t wait to try it out!
I printed out the recipe using the print button on the webpage, but there were ads that also got printed, one even blocked part of the instruction…
Is there a way to print it without the ads? Thank you for your time. 🙂
I’m trying to make this dish but would like it mild. According to your blog, “… then add gochugaru, Korean red pepper flakes and smoked paprika. You can definitely adjust the spiciness to your taste by substitute with paprika (not smoked),” do I NOT use Gochugaru, only smoked paprika AND regular paprika? Thank you in advance for your time!
Yes, just understand that paprika is not spicy at all so it will only give the red color but zero spicy flavor. If you want a slight spicy, add a pinch of cayenne pepper flakes.
Can I use anchovy broth instead of chicken stock?
can i make w/ kelp and anchovy for broth?
I don’t see why not! I would not take out any other ingredients from the broth though.
I have made 2 (Jjamppong and Tangsuyuk) of your dishes in two days and they were on point. Thank you for helping me bring a little of Korea into my kitchen.
So glad I could help!
Hi! Can you please tell us where you got your wok? Thank you!
I’ve made this twice now – super easy and yummy!
This was delicious. Used gochujang as I can’t get gochugaru, just omitted the salt. Love your recipes!