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jjamppong
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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 Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Korean Recipes
Cuisine: Noodles
Keyword: Jjamppong
Servings: 4 people
Calories: 435kcal
Author: Bee Yinn Low

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