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.
How to Make Jjamppong?
It’s very easy to make this mouthwatering noodle soup at home. I simplify this homemade recipe so everyone can make it.
You can make an anchovy stock as the soup base, but I find chicken or bone broth works equally good.
First of all, you prepare the fresh noodles. Then, stir fry the seafood with Korean chili paste and chili powder in a pot and add the broth.
Bring the soup to boil, add the noodles and you will have a pot of delicious and mouthwatering Korean seafood noodle soup that you just can’t stop eating.
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.
- Manila clams.
- Bay scallops.
What Kind of Noodles Should I 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.
- 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.
How Many Calories is Jjamppong Noodles?
This recipe is only 435 calories per serving.
What to Serve with this Recipe?
Serve this spicy seafood noodle soup with other Korean recipes. For a healthy meal and easy weeknight dinner, I recommend the following recipes.
Pairs well with:
How to Cook Jjamppong?
Please refer to the recipe card below for detailed step-by-step method on how to make Korean spicy seafood noodle soup!
Korean Seafood Noodles Soup (Jjamppong) Recipe
Jjamppong is a spicy Korean seafood noodle soup. Try this delicious and easy Jjamppong recipe that's authentic and tastes better than Korean restaurants.
- 8 oz Korean fresh noodles
- 2 tablespoons cooking oil
- 3 cloves garlic, minced
- 1/2 small onion, peeled and cut into pieces
- 8 oz medium-sized shrimp (10-12)
- 12 oz Manila clams
- 4 oz squid, cut into rings
- 4 oz bay scallops or sea scallops
- 4 tablespoons gochujang (Korean Chili Paste)
- 1 tablespoon gochugaru (Korean chili powder)
- 4 cups chicken or bone broth
- 4 oz napa cabbage, cut into pieces
- 4 oz bok choy
- 1-2 tablespoons soy sauce or to taste
- salt to taste
- 2 stalks scallions, cut into strips
Cook the fresh noodles per the package instructions until al dente or there is a firm bite in the middle of the noodles. Drain and set aside. DO NOT COOK THROUGH.
On high heat, heat up a pot with the cooking oil. Add the garlic, onion and stir fry until aromatic. Add the shrimp, clams, squid, scallops, gochujang and chili powder. Stir to combine well.
Add the broth, follow by the napa baggage and bok choy. Bring the soup to a quick boil. Add soy sauce and salt to taste. Add the noodles into the soup, cook for 30 seconds, add the scallions. Turn off the heat and serve immediately.
You may use peeled and deveined shrimp. For the best flavors use shell on and head on shrimp.