📝 About This Recipe
Jjamppong is a beloved cornerstone of Korean-Chinese cuisine, a soul-warming noodle soup defined by its smoky, spicy broth and a bounty of fresh seafood. This dish captures the essence of 'bul-mat' (fire flavor) through a high-heat sear of aromatics and a rich, complex stock. It is the ultimate comfort food for those who crave a perfect balance of oceanic sweetness and a bold, peppery kick.
🥗 Ingredients
The Noodles & Seafood
- 2 servings Fresh Jjamppong or Udon noodles (thick, chewy wheat noodles)
- 6-8 pieces Large Shrimp (peeled and deveined, tails left on)
- 10-12 pieces Manila Clams (scrubbed and purged)
- 1 medium Squid (cleaned and cut into rings or bite-sized pieces)
- 6-8 pieces Mussels (bearded and scrubbed)
Aromatics & Vegetables
- 3-4 leaves Napa Cabbage (cut into 2-inch pieces)
- 2 heads Bok Choy (quartered lengthwise)
- 1/2 medium Onion (thinly sliced)
- 1/4 cup Zucchini (julienned)
- 2-3 pieces Shiitake Mushrooms (thinly sliced)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 stalks Scallions (chopped, white and green parts separated)
Broth & Seasoning
- 3-4 tablespoons Gochugaru (Korean Red Chili Flakes) (adjust for heat preference)
- 1 tablespoon Soy Sauce (regular or light)
- 1 tablespoon Oyster Sauce (for savory depth)
- 6 cups Chicken or Seafood Stock (low sodium preferred)
- 3 tablespoons Cooking Oil (neutral oil like grapeseed or canola)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Prepare all seafood by rinsing thoroughly. Ensure clams and mussels are purged of sand. If using fresh noodles, bring a large pot of water to a boil in preparation for cooking them later.
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2
Heat a large wok or heavy-bottomed pot over medium-high heat. Add the cooking oil, garlic, ginger, and the white parts of the scallions. Stir-fry for 30-60 seconds until fragrant but not browned.
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3
Add the sliced onions, cabbage, zucchini, and mushrooms to the wok. Increase heat to high and stir-fry for 2-3 minutes until the vegetables begin to soften and develop a slight char on the edges.
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4
Turn the heat down to medium-low briefly. Add the Gochugaru (chili flakes) to the center of the wok. Stir constantly for 1 minute to 'toast' the flakes in the oil, creating a vibrant red chili oil that coats the vegetables. Do not let it burn!
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5
Pour in the soy sauce and oyster sauce around the edges of the wok, letting them sizzle for a moment before tossing with the vegetables.
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6
Pour in the 6 cups of stock. Increase the heat to high and bring the liquid to a vigorous boil.
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7
Once boiling, add the clams and mussels. Cover the pot and cook for 2-3 minutes until the shells just begin to open.
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8
Add the shrimp, squid, and bok choy to the pot. Simmer for another 2-3 minutes until the shrimp are pink and the squid is opaque and tender.
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9
While the seafood finishes, cook your noodles in the separate pot of boiling water according to package directions (usually 2-4 minutes). Drain and rinse briefly with warm water to remove excess starch.
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10
Taste the broth. Add salt and black pepper as needed. If you want it saltier, add a teaspoon of fish sauce for extra umami.
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11
Divide the cooked noodles into large, deep serving bowls.
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12
Ladle a generous amount of seafood and vegetables over the noodles, then pour the piping hot, fiery broth over the top. Garnish with the green parts of the scallions and serve immediately.
💡 Chef's Tips
For the best 'smoky' flavor, use a carbon steel wok and keep the heat as high as possible during the vegetable stir-fry stage. Do not overcook the seafood; add the squid last as it toughens quickly if boiled for more than 3 minutes. If you prefer a thicker broth, you can add a small cornstarch slurry at the end, though traditional Jjamppong is a clean, thin broth. Adjust the Gochugaru to your spice tolerance—3 tablespoons is a standard 'medium' heat, while 5 will be quite fiery. Always use fresh noodles if available; the chewy texture is vital to the authentic experience.
🍽️ Serving Suggestions
Serve with a side of Danmuji (Korean yellow pickled radish) to cleanse the palate and balance the heat. A side of Tangsuyuk (Korean sweet and sour pork) is the most traditional and popular pairing for this dish. Provide a small discard bowl for the clam and mussel shells. An ice-cold Korean lager or a glass of barley tea helps temper the spice beautifully. Offer extra chili oil or black pepper on the side for those who want to customize their heat level.