Jjamppong (Korean Seafood Noodle Soup)

4.74 from 30 votes
Recipe IndexJump to Recipe

This post may contain affiliate links. Please read myย privacy policy.

Jjamppong is a spicy Korean seafood noodle soup. This Korean-Chinese recipe is delicious and so easy to make at home. Try my Jjamppong recipe, it's authentic and tastes better than Korean restaurants.

Jjamppong or Korean seafood noodle soup in a pot.
Want to Save This Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Jjamppong

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.

For more spicy soup recipes, check out my hot and sour soup.

Jjampong recipe with seafood and spicy soup.

How To Make Jjamppong

Korea spicy seafood noodle soup

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

Assorted seafood for jjamppong.

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.
  • Shrimp.
  • Manila clams.
  • Squid.
  • Bay scallops.

Please refer to the recipe card at the bottom of this post for full details on each ingredient.


What Kind Of Noodles To 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.

Fresh noodles in a package.

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.


Cooking Tips

Jjamppong noodles, ready to serve.
  • 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.

Frequently Asked Questions

How many calories per serving?

This recipe is only 435 calories per serving.

Jjampong in a bowl, with spicy soup.

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.

I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on FacebookPinterest, and Instagram for new updates.


Other Recipes You Might Like

Freshly baked cod fillet with seasonings crust on a plate, garnished with lemon slices and herbs.
5 Secrets to 20-Minute Dinners
FREE EMAIL BONUS: How would it feel to have dinner DONE in 20 minutes? I’ll show you how!
Please enable JavaScript in your browser to complete this form.
4.74 from 30 votes

Jjamppong (Korean Seafood Noodle Soup)

Jjamppong is a spicy Korean seafood noodle soup. Try this delicious and easy Jjamppong recipe that's authentic and tastes better than Korean restaurants.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 people
Want to Save This Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients  

  • 8 oz. (230g) Korean fresh noodles
  • 2 tablespoons cooking oil
  • 3 cloves garlic, minced
  • 1/2 small onion, peeled and cut into pieces
  • 8 oz. (230g) medium-sized shrimp (10-12)
  • 12 oz. (350g) Manila clams
  • 4 oz. (125g) squid, cut into rings
  • 4 oz. (125g) 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. (125g) napa cabbage, cut into pieces
  • 4 oz. (125g) bok choy
  • 1-2 tablespoons soy sauce or to taste
  • salt to taste
  • 2 stalks scallions, cut into strips

Instructions 

  • 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.
    Fresh noodles.
  • 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.
    Seafood for jjamppong.
  • 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.
    Cooking Jjamppong.

Notes

You may use peeled and deveined shrimp. For the best flavors use shell on and head on shrimp.

Nutrition

Serving: 4people, Calories: 435kcal, Carbohydrates: 60g, Protein: 26g, Fat: 10g, Saturated Fat: 1g, Cholesterol: 220mg, Sodium: 1913mg, Fiber: 3g, Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating





30 Comments

  1. Barbara says:

    I went to a Korean grocery store and bought a bag of stock bags that I boiled instead using the chicken stock. I boiled them according to the package and followed this recipe from there. The stock bags made the recipe more authentic and it was amazing. Thanks

    1. Rasa Malaysia says:

      Awesome!?

  2. April says:

    Can you substitute rice noodles for this recipe? I am allergic to gluten

    1. Bee Yinn Low says:

      Yes you can.

  3. Elle K says:

    Korean Chinese food is still Chinese food. Just like American Chinese food is til Chinese food. And pizza is still Italian despite it practically being an American staple.

    1. Matthew Smith says:

      not all Chinese food is the same nor is pizza actually Italian ( it is american Italian nor is it an American staple. Korean food is actually different just like Guamanian food is not Japanese, what do you think Vietnamese food, Cambodian food Laotian food is, it’s food based on the culture of that country as well as the ingredients available in that country or that region of that country.

      1. Agnes says:

        Agreed.

      2. Matthew Smith says:

        I retract my statement about it not being Italian but if you look at it pizza here in the U.S. is not a true Italian pizza this article is from Salvatore’s Italian pizza Bringing It Back
        Long before pizza, as we know it today, gained the respect it deserves, it was considered a peasant meal or โ€˜poor foodโ€™, according to the wealthy Italian locals of Naples. In the 1880โ€™s, you could spot pizza being sold by street vendors and in small, unpopular restaurants as a simple yet custom menu choice. It simply wasnโ€™t the go-to meal of choice and was often looked down upon. And then the King and Queen paid a royal visit to Italy in 1889. Bored and unamused with their normal French feasts, the two decided to send away for a variety of pizzas made locally. And they were pleasantly satisfied. So satisfied that the famous โ€˜Margherita pizzaโ€™ was named after Queen Margherita herself. Pizza became known as a whole new cuisine and gained its extraordinary popularity quite quickly. Over the years and across the globe, pizza has been transformed to suit the styles of others.

        Traditional Italian Pizza
        A Whole Pie

        Unlike what American culture has taught us about pizza, Italian pizza is served as a whole pie. You will order a pizza by the whole, sit with your family, and share pieces of each style. Each Italian family offers their own twist to the whole pie pizza. But you wonโ€™t be getting a single slice.

        The Main Ingredient

        โ€ฆIs the sauce! You can forget the canned tomatoes or sauce from a store. With real italian pizza, you will find homemade sauce made from freshly peeled tomatoes and a blend of savory, complimenting herbs. You will also notice that authentic Italian pizza doesnโ€™t combine the toppings and sauce to be cooked together. They simply layer the sauce along the crust. You may even notice some pizzas without sauce and just a drizzle of olive oil. This is called โ€˜biancaโ€™.

        Top it Off

        You may be surprised to find that small discs of thinly sliced pepperoni arenโ€™t on the menu at an authentic Italian pizzeria. Instead, a generous portion of prosciutto, large chunks of mozzarella, a variety of hand-picked herbs and greens such as rosemary, basil, arugula, and capers. Eggplant, garlic, and green peppers are also popular Italian choices for pizza toppings. Traditionally, Italian pizzas are hearty, flavorful, and savory. Thereby American pizza is just a cheap but delicious knock off

  4. Barry says:

    What can you use in place of the fresh noodles?

    1. Bee Yinn Low says:

      Packaged dry ramen noodles.

  5. Mary Schroeder says:

    Can I use frozen bag of seafood?

    1. Rasa Malaysia says:

      Yes you can.

  6. Gayle says:

    Can I use udon noodles instead?