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Jjamppong (Korean Seafood Noodle Soup) Recipe

Jjamppong (Korean Seafood Noodle Soup) Recipe
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★★★★★

5 from 6 reviews

Jjamppong is a vibrant Korean seafood noodle soup featuring a spicy, flavorful broth loaded with shrimp, clams, squid, scallops, and fresh vegetables. This comforting dish combines chewy Korean fresh noodles with a hearty, aromatic broth infused with gochujang and gochugaru, delivering a perfect balance of heat and umami. Perfect for seafood lovers seeking a deliciously warming meal with bold Korean flavors.

Ingredients

Scale

Noodles and Broth

  • 8 oz. (230g) Korean fresh noodles
  • 4 cups chicken broth (or bone broth)
  • 1–2 tablespoons soy sauce (or to taste)
  • salt (to taste)

Seafood

  • 8 oz. (230g) medium-sized shrimp (10–12 pieces)
  • 12 oz. (350g) Manila clams
  • 4 oz. (125g) squid (cut into rings)
  • 4 oz. (125g) bay scallops (or sea scallops)

Vegetables and Aromatics

  • 3 cloves garlic (minced)
  • 1/2 small onion (peeled and cut into pieces)
  • 4 oz. (125g) napa cabbage (cut into pieces)
  • 4 oz. (125g) bok choy
  • 2 stalks scallions (cut into strips)

Spices and Oils

  • 2 tablespoons cooking oil
  • 4 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon gochugaru (Korean chili powder)

Instructions

  1. Cook the noodles: Prepare the Korean fresh noodles by boiling them according to the package instructions, cooking them until al dente, which means they still have a firm bite in the center. Once cooked, drain the noodles and set them aside without overcooking.
  2. Prepare the seafood and aromatics: Heat the cooking oil in a large pot over high heat. Add the minced garlic and onions, stir-frying them until they release their aroma and are slightly softened. Then add the shrimp, clams, squid rings, and scallops to the pot, stirring to combine thoroughly with the aromatics and oil.
  3. Add spices and broth: Stir in the gochujang chili paste and gochugaru chili powder with the seafood, coating everything evenly. Next, pour in the chicken or bone broth, followed by the napa cabbage and bok choy. Bring the mixture to a quick boil to allow the flavors to meld and the vegetables to cook slightly.
  4. Season and finish: Add soy sauce and salt to taste for seasoning. Add the cooked noodles to the boiling soup and cook for about 30 seconds to allow them to warm through and absorb the flavors. Stir in the sliced scallions to add freshness.
  5. Serve immediately: Turn off the heat and ladle the hot, spicy seafood noodle soup into bowls. Serve it immediately while piping hot to enjoy the full flavors and texture contrasts.

Notes

  • Use fresh seafood for the best flavor—if unavailable, frozen seafood can be substituted after thawing.
  • Adjust the spiciness by reducing or increasing the amount of gochujang and gochugaru.
  • Be careful not to overcook the noodles; slightly undercooked noodles are ideal as they will finish cooking in the soup.
  • Chicken broth can be replaced with vegetable broth to make this dish pescatarian-friendly.
  • Add additional vegetables like mushrooms or carrots for extra texture and nutrition.
  • To make it gluten-free, ensure the noodles and soy sauce used are certified gluten-free.

Nutrition

Keywords: Jjamppong, Korean seafood noodle soup, spicy seafood soup, Korean noodles, seafood recipes, spicy soup

Find it online: https://platedbyemma.com/jjamppong-korean-seafood-noodle-soup-recipe/