Jjamppong Korean Spicy Seafood Noodle

Jjamppong is my go-to dish when I am craving deep, spicy comfort and a riot of color on the table. Packed with seafood, crisp vegetables, and chewy noodles, this Korean soup wakes up your palate and satisfies hunger like nothing else. I love making it for friends on chilly evenings or when I want to bring a little adventure to the family dinner.

The first time I made Jjamppong was as a dinner party showstopper. The broth aroma alone had everyone gathering around the pot.

Ingredients

• Fresh Chinese-style egg noodles: Gives that chewy satisfying base Seek thick, firm noodles from an Asian market if possible
• Sesame oil: Adds rich nuttiness Use pure toasted sesame oil for fragrance
• Pork belly: Provides umami and heartiness Go for well-marbled pieces for tender bites
• Garlic and ginger: Essential for classic warmth and complexity Pick bulbs and roots that feel heavy and firm
• White cabbage: Adds sweetness and crunch Choose a head with dense, crisp leaves
• Yellow onion and carrot: Deepen flavor and bring natural sweetness Look for onions with dry paper skins and bright orange carrots
• Soy sauce and fish sauce: Boosts savoriness Go for naturally brewed sauces for depth
• Gochugaru Korean red chili powder: Delivers signature heat Buy fresh bright red flakes for optimal kick
• Gochujang Korean chili paste: For savory heat and color Check expiration dates and seek thick texture
• Korean beef bone broth: Lends rich body and flavor Use hearty store-bought or homemade
• Mussels and clams: Give ocean flavor Always buy tightly closed shellfish and scrub well
• Shell-on shrimp: Brings briny juiciness Look for firm flesh with a mild scent
• Baby bok choy: Offers green freshness Choose smooth unblemished leaves
• Zucchini and scallions: Add color and fresh bite Firm zucchini with glossy skin and crisp green onions work best
• Squid: Rounds out the seafood ensemble Seek white glossy squid and avoid any with off odor

Step-by-Step Instructions

Prepare the Noodles:

Cook the fresh noodles in a large pot of boiling water for four to six minutes until they lose their rawness and become supple. Stop the cooking by rinsing thoroughly in cold water. Drain and set aside to keep them from sticking.

Start the Flavor Base:

Heat two tablespoons sesame oil in your pot over high warmth. Add pork belly and stir till it loses its pinkness and its fat starts rendering. Toss in the minced garlic and ginger and let them bloom for another minute the aroma will tell you when they are ready.

Build the Vegetable Mix:

Add your cubed cabbage, sliced onion, matchsticked carrot, soy sauce, and fish sauce. Stir constantly so nothing burns. Continue until the vegetables begin to soften and everything smells savory and inviting.

Infuse with Spices and Broth:

Quickly stir in gochugaru and gochujang making sure to coat the vegetables evenly. Pour in the bone broth next then add mussels, clams, and shrimp. Bring the whole pot to a bubbling boil before dropping the heat to a simmer. Cook until the shellfish open and the shrimp firm up. This step draws out that deep seafood flavor.

Finish with Vegetables and Squid:

Now add your bok choy halves, zucchini, scallions, and pieces of squid. Let these simmer till the veggies soften and the squid becomes opaque and springy to the touch. Swirl in the last of your sesame oil and season with extra soy sauce to balance the heat.

Rest and Serve:

Take the pot off the heat and allow your soup to rest for a few minutes so the flavors meld together. Rinse your noodles again under cold water to separate any clumping. Place them in bowls and ladle the hot soup brimming with seafood and vegetables over the top.

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I always get excited watching the shellfish open in the pot. My kids like to help with the noodle rinsing—they say it is like making a potion.

Storage Tips

Store leftover soup and noodles separately to preserve their texture. Soup can be refrigerated for up to three days or frozen for two months. Reheat gently over low heat to prevent seafood from getting overcooked. Always check shellfish before reheating—discard any that did not open the first time.

Ingredient Substitutions

Swap pork belly for sliced chicken thigh if you avoid pork or prefer something leaner. Use vegetable broth for a seafood-vegetable version. Can’t find gochugaru Use a mix of mild chili flakes and a pinch of cayenne. You could even swap baby bok choy with regular Napa cabbage cut into chunks.

Serving Suggestions

Serve Jjamppong piping hot with extra gochugaru or gochujang on the side for spice lovers. A side of quick-pickled radish adds cool crunch. I like to pair it with steamed rice or a fresh green salad for contrast.

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Cultural Context

Jjamppong is a beloved dish in Korean-Chinese restaurants across Korea. It is inspired by Chinese-style seafood noodles but made uniquely Korean with gochugaru, gochujang, and local vegetables. Families often share a big pot in the center of the table, fishing out their favorite seafood and toppings.

Recipe FAQs

→ What kind of noodles work best?

Fresh, thick Chinese-style egg noodles are ideal for a chewy, satisfying texture that holds up in the spicy broth.

→ Can I use different seafood?

Absolutely! Swap mussels, clams, or squid for your preferred shellfish or fish, adjusting cook time as needed.

→ How do I keep the broth from being too spicy?

Use less gochugaru and gochujang to control the heat, or add extra broth for a milder kick.

→ What vegetables can be substituted?

Bok choy, cabbage, and zucchini are classic, but napa cabbage, spinach, or mushrooms also taste great in this dish.

→ Is pork belly necessary?

Pork belly provides richness, but you can omit it for a lighter flavor or substitute with chicken or tofu.

→ Can I prepare components ahead of time?

Yes. You can cook the noodles and prep seafood and veggies in advance, then assemble just before serving.