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Jjamppong (Korean Seafood Noodle Soup)


4 people


20 minutes


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. (226 g) Korean fresh noodles – 2 tablespoons cooking oil – 3 cloves garlic, minced – 1/2 small onion, peeled and cut into pieces – 8 oz. (226 g) medium-sized shrimp (10-12) – 12 oz. (340 g) Manila clams – 4 oz. (115 g) squid, cut into rings – 4 oz. (115 g) 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. (115 g) napa cabbage, cut into pieces – 4 oz. (115 g) bok choy – 1-2 tablespoons soy sauce or to taste – salt to taste – 2 stalks scallions, cut into strips

Step 1

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.

Step 2

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.

Step 3

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.

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