Jjamppong (Spicy Seafood Noodle Soup)

Jjamppong may be a popular Korean-Chinese noodle soup, loaded with pork, seafood, and vegetables. The mixture of all the natural ingredients creates a hearty bowl of soup that's full of robust flavors. The spiciness will surely clear your sinuses!

Jjamppong (also spelled jjambbong) may be a spicy noodle soup, and it’s during a ll|one amongst|one in every one among the 2 hottest Korean-Chinese dishes alongside jajangmyeon noodles in a turtle bean sauce). Often times, Koreans have a tough time choosing between the 2 when eating out.

Jjamppong (Spicy Seafood Noodle Soup)
Jjamppong (Spicy Seafood Noodle Soup)

Korean-Chinese cuisine was developed by early Chinese immigrants in Korea, and has become an enormous a part of Korean food culture. In Japan, a Chinese restaurant created Champon, a noodle dish loaded with pork, seafood and vegetables during a rich broth. Jjamppong may be a similar dish but with tons of red spiciness!

The soup base is usually made with chicken broth for an upscale flavor, but you'll also use anchovy broth for a lighter taste. I often make it simply with water, and it still tastes delicious.

The combination of pork, seafood, various vegetables, stir-fried in gochugaru infused oil, creates a hearty bowl of soup with robust flavors. 

Jjamppong (Spicy Seafood Noodle Soup)

For the vegetables:

  • 1/4 onion thinly sliced
  • 1/2 small carrot about 2 ounces, thinly sliced into 2-inch lengths
  • 1/2 zucchini about 3 ounces, thinly sliced into 2-inch lengths
  • 3 ounces green cabbage cut into 2-inch lengths (or napa cabbage or bok choy)
  • 2 to 3 fresh shiitake mushrooms or 2 shiitake mushrooms, soaked and thinly sliced
  • 2 scallions cut into 2 inch lengths

For the meat and seafood:

  • 3 ounces fatty pork thinly sliced
  • 4 to 6 littleneck clams
  • 4 to 6 mussels
  • 4 to 6 shrimps
  • 3 ounces squid cut into bite sizes (Do not cut squids too small as they shrink a lot when cooked.)

Other ingredients:

  • 1 teaspoon julienned or minced ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon Korean chili pepper flakes gochugaru (adjust to your liking)
  • 1 tablespoon oil vegetable or canola
  • 1 tablespoon soy sauce
  • salt and pepper
  • 5 cups chicken stock or anchovy broth or water
  • 2 servings 12 – 14 ounces fresh jajangmyeon/udon noodles


  1. Have a pot of water ready to cook the noodles. (Turn the heat on when you start cooking the soup ingredients. This way you can time it so that the noodles are cooked at the same time the soup is ready.) While making the soup, cook the noodles according to the package instructions and drain.
  2. Prepare the vegetables.
  3. Prepare the pork and seafood.
  4. Heat a wok or a large pot over high heat. Add the oil, ginger, scallion, gochugaru and soy sauce and stir-fry for a minute.
  5. Add the pork and stir-fry until the pork is almost cooked, about 2 minutes.
  6. Stir in the onion, carrot, cabbage, zucchini and optional mushrooms. Lightly salt, and cook until the vegetables are slightly softened, about 2 minutes, stirring occasionally.
  7. Pour in the chicken stock (or anchovy broth/water) and boil until the vegetables are completely cooked.
  8. Add the seafood starting with the clams, which require more time to cook, followed by the mussels, shrimps and squid. Bring everything to a boil again and cook until the shells have opened. Salt and pepper to taste.
  9. Cook the noodles, rinse in cold water, and drain.
  10. Place a serving of the noodles in a large soup bowl and ladle the soup on top. Serve immediately while piping hot.

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