Jjamppong (Spicy Korean Seafood Noodle Soup)

🧂 Ingredients

• 200 g Fresh wheat noodles (e.g., udon or jjajangmyeon noodles)(Look for fresh, thick wheat noodles. If using dried, cook according to package directions before adding to the soup.)
• 200 g Mixed seafood (e.g., shrimp, squid, mussels, clams)(Ensure seafood is fresh and cleaned. Cut larger pieces into bite-sized portions.)
• 3 tbsp Gochugaru (Korean chili flakes)(Adjust to your spice preference. Use coarse gochugaru for a deeper flavor and color.)
• 100 g Pork belly or shoulder(Thinly sliced for quick cooking and to render fat.)
• 2 tbsp Aromatics (garlic, ginger)(Minced garlic and ginger, equal parts.)
• 0.5 medium Onion(Thinly sliced.)
• 0.5 medium Zucchini or cucumber(Cut into half-moons or bite-sized pieces.)
• 1 cup Cabbage or bok choy(Roughly chopped.)
• 50 g Shiitake mushrooms(Sliced. Fresh or rehydrated dried shiitake work well.)
• 4 cups Chicken or seafood broth(Low sodium is recommended to control saltiness.)
• 1 tbsp Soy sauce(For added umami.)
• 1 tsp Sesame oil(For finishing.)
• 2 tbsp Vegetable oil or neutral oil

👨‍🍳 Instructions

1. 1

   Prepare the noodles: If using fresh noodles, cook them according to package instructions until al dente. Drain, rinse briefly with cold water to prevent sticking, and set aside. If using dried noodles, cook them separately until tender, then drain and set aside.

   ⏱️ 10 minutes
2. 2

   Sauté aromatics and pork: Heat 2 tbsp of vegetable oil in a large pot or Dutch oven over medium-high heat (around 190°C / 375°F). Add the sliced pork and stir-fry until it starts to brown and render its fat, about 3-4 minutes. Add the minced garlic and ginger, and sauté for another minute until fragrant.

   ⏱️ 5 minutes
3. 3

   Bloom the gochugaru: Reduce heat to medium (around 175°C / 350°F). Add the gochugaru to the pot and stir constantly for about 30-60 seconds until it darkens slightly and becomes fragrant. Be careful not to burn it, as this will make it bitter.

   ⏱️ 1 minute
4. 4

   Add vegetables and seafood: Add the sliced onion, zucchini, cabbage (or bok choy), and shiitake mushrooms to the pot. Stir-fry for 2-3 minutes until the vegetables begin to soften. Then, add the mixed seafood and cook for another 1-2 minutes until the shrimp turns pink and the squid becomes opaque.

   ⏱️ 5 minutes
5. 5

   Simmer the broth: Pour in the chicken or seafood broth and add the soy sauce. Bring the mixture to a rolling boil over high heat, then reduce the heat to medium-low (around 160°C / 320°F) and let it simmer gently for 10 minutes, allowing the flavors to meld and the seafood to cook through.

   ⏱️ 10 minutes
6. 6

   Assemble and serve: Divide the cooked noodles between two large soup bowls. Ladle the hot jjamppong broth and seafood mixture generously over the noodles. Drizzle with a teaspoon of sesame oil for added aroma. Serve immediately.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓This dish is traditionally a Korean-Chinese creation, known for its bold flavors.
• ✓Adjust the amount of gochugaru to control the spiciness. For an extra kick, add a pinch of cayenne pepper.
• ✓Using fresh, high-quality seafood is crucial for the best flavor. Ensure all seafood is properly cleaned and deveined.
• ✓For a richer broth, you can add a splash of fish sauce or a small piece of dried kelp (dashima) during the simmering stage.

🔄 Variations

• Substitute fresh udon noodles for a chewier texture.
• Add other vegetables like bell peppers, napa cabbage, or bean sprouts.
• For a non-spicy version, reduce or omit the gochugaru and add a touch of doenjang (fermented soybean paste) for depth.

🥗 Nutrition

Per serving