What is the main flavor of Korean Jjamppong Soup?

The main flavor profile of Jjamppong is spicy and savory with a hint of sweetness, primarily derived from the gochugaru, gochujang, and seafood used in the recipe.

Can I make Jjamppong less spicy?

Yes, you can adjust the spice level by reducing the amount of gochugaru and gochujang or omitting them entirely for a milder version.

What can I use instead of seafood?

If you prefer a non-seafood version, you can substitute with tofu, chicken, or a variety of mushrooms to maintain the hearty texture of the soup.

Korean Jjamppong Soup Recipe: Spicy Seafood Noodle Soup

Name: Authentic Korean Jjamppong Soup: A Spicy Seafood Delight
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Korean
Ingredients: 200g fresh shrimp, peeled and deveined; 200g mussels, cleaned; 200g squid, sliced into rings; 2 tablespoons vegetable oil; 1 onion, thinly sliced; 2 cloves garlic, minced; 1 tablespoon ginger, grated; 1 carrot, julienned; 1 cup napa cabbage, chopped; 100g bok choy, chopped; 1 red bell pepper, sliced; 4 tablespoons gochugaru (Korean red pepper flakes); 2 tablespoons gochujang (Korean red pepper paste); 6 cups chicken broth or seafood stock; 2 tablespoons soy sauce; 2 tablespoons oyster sauce; 200g Korean wheat noodles or udon noodles; Salt and pepper to taste; Spring onions, sliced for garnish; Optional: 1 tablespoon sesame oil; Optional: 1 tablespoon fish sauce; Optional: Tofu cubes; Optional: Bean sprouts; Optional: 1 boiled egg, halved

Description

A fiery, savory Korean noodle soup brimming with fresh seafood, crisp vegetables, and bold spices. Perfect for cozy nights or when you’re craving comfort with a kick.

Ingredients

Scale

200g fresh shrimp, peeled and deveined
200g mussels, cleaned
200g squid, sliced into rings
2 tablespoons vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
1 tablespoon ginger, grated
1 carrot, julienned
1 cup napa cabbage, chopped
100g bok choy, chopped
1 red bell pepper, sliced
4 tablespoons gochugaru (Korean red pepper flakes)
2 tablespoons gochujang (Korean red pepper paste)
6 cups chicken broth or seafood stock
2 tablespoons soy sauce
2 tablespoons oyster sauce
200g Korean wheat noodles or udon noodles
Salt and pepper to taste
Spring onions, sliced for garnish
Optional: 1 tablespoon sesame oil
Optional: 1 tablespoon fish sauce
Optional: Tofu cubes
Optional: Bean sprouts
Optional: 1 boiled egg, halved

Instructions

Prepare all ingredients: clean shrimp and mussels, slice squid into rings.
Chop vegetables: slice onion, mince garlic, grate ginger, julienne carrot, chop napa cabbage and bok choy, slice red bell pepper.
Heat vegetable oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant.
Add carrot, napa cabbage, bok choy, and bell pepper. Stir-fry for about 5 minutes until softened.
Mix in gochugaru and gochujang, stirring well to coat the vegetables.
Pour in broth and add soy sauce and oyster sauce. Bring to a boil.
Add seafood: shrimp, mussels, squid. Simmer for 10 minutes until seafood is cooked and mussels open.
Cook noodles according to package instructions. Drain and set aside.
Season soup with salt, pepper, sesame oil, and fish sauce if using.
Divide noodles into bowls, ladle soup over top, ensuring even distribution of seafood and vegetables.
Garnish with spring onions, bean sprouts, or halved boiled egg if desired. Serve immediately.

Notes

Avoid overcooking seafood to keep texture tender. Adjust spice level by modifying gochugaru and gochujang. For vegetarian or gluten-free versions, substitute accordingly. Leftovers can be stored in the fridge for up to 3 days.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Korean

Nutrition

Serving Size: 1 bowl
Calories: 400
Sugar: 6g
Sodium: 1300mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 25g
Cholesterol: 90mg

Keywords: jjamppong, Korean soup, spicy seafood soup, Korean noodles, Korean comfort food