Jjampong Recipe: How to Make Jjampong Seafood Soup
Written by MasterClass
Last updated: Dec 21, 2021 • 3 min read
Learn to make Korean-Chinese jjampong, a spicy, savory noodle soup packed with meat, seafood, and fresh vegetables.
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What Is Jjampong?
Jjampong is a Korean spicy seafood noodle soup. It features an assortment of ingredients, from shellfish like clams and mussels to rich slices of pork belly and cabbage leaves, all nestled together with soft, chewy wheat noodles in a fiery broth seasoned with gochugaru (Korean red pepper flakes).
First popularized by Chinese immigrants living in Korea, jjampong is something of a hybrid dish, borrowing aspects of Chinese-style chǎomǎmiàn and Japanese chanpon, itself a spin on Chinese-style noodle soups. In Korea, jjampong and jajangmyeon (the same wheat noodles served in a black bean sauce) are two of the most popular items in Chinese restaurants. Serve this Korean noodle soup with an assortment of banchan (side dishes), like kimchi.
3 Variations of Jjampong
There are a few ways to customize this beloved dish.
- 1. On rice: To make jjampong without noodles, serve the broth and seafood over rice, in a variation known as jjampong bap.
- 2. With meat stock: Some recipes for jjampong feature a richer pork-based stock or chicken stock instead of a seafood one, made by slowly simmering chicken or pork bones for many hours. Many butcher shops sell pre-made pork stock, which is a good option if you’re short on time.
- 3. Without broth: A “dry” version of jjampong known as gan-jjampong features stir-fried noodles, seafood, and vegetables coated in a spicy, savory sauce.
3 Tips for Making Jjampong
Here’s what to know when building your own jjampong.
- 1. Invest time in the broth. The broth, with its balance of savory brine and fiery heat from the gochugaru, is central to jjampong. The traditional choice is an anchovy stock, made with dried kelp and dried anchovies.
- 2. Find the right noodles. Jjampong features thin wheat noodles with a chewy, snappy texture, much like thinner versions of Japanese udon. You can find these fresh noodles, occasionally labeled Korean vermicelli, in the frozen section of Asian grocery stores. If using frozen noodles, thaw them slightly before cooking. (If you'd like, you can also use fresh ramen noodles for jjampong.)
- 3. Choose the combination of ingredients. Jjamppong can feature only seafood, or a combination of meat and seafood. Popular additions include shrimp or prawns, clams, mussels, squid, beef, chicken, and pork belly or sliced pork tenderloin. Mix and match according to personal preference, or keep things simple.
Classic Jjampong Recipe
makes
prep time
10 mintotal time
55 mincook time
45 minIngredients
For the stock:
For the jjampong:
- 1
In a large pot, combine the kelp and anchovies with 8 cups of water.
- 2
Bring the stock to a boil, then reduce the heat to a rolling simmer and cover.
- 3
Continue to simmer the stock, covered, for 10 minutes, then uncover, and cook for 10 more minutes.
- 4
Use a spider strainer to remove the kelp and anchovies, then stir in the soy sauce and sesame oil. Taste and adjust seasoning as needed. Set the stock aside.
- 5
In a large wok, heat the vegetable oil over medium-high heat. Add the minced garlic, minced ginger, and white ends of the sliced scallion, and stir-fry until fragrant, about 1 minute. Add the gochugaru, and stir to combine.
- 6
Add the cabbage, zucchini, and radish to the wok, and stir to coat with the gochugaru mixture.
- 7
Season the vegetables with salt and pepper and sauté until they begin to soften, about 3 minutes.
- 8
Add the mussels, clams, and calamari to the wok and stir to combine.
- 9
Add 6 cups of the stock to the wok and bring to a boil.
- 10
Cover the wok and cook until the mussels and clams have all opened and the squid has cooked through, about 8–10 minutes.
- 11
Remove the lid and lay the bok choy on the surface of the soup. Lower the heat to medium-low heat and simmer, uncovered, until the bok choy is bright green and wilted, about 3–4 minutes.
- 12
Remove the soup from the heat and add the fish sauce. Taste and adjust seasoning as needed.
- 13
While the soup cooks, bring a large pot of water to a boil over high heat. Add the noodles and cook according to the manufacturer’s instructions, until the noodles are tender but still elastic. Drain the noodles well and rinse them under cold water.
- 14
Divide the noodles between serving bowls and cover them with a few ladlefuls of soup, making sure to include an assortment of seafood and vegetables in each bowl. Drizzle with chili oil if desired and serve immediately.
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