Jjamppong, a popular Korean dish, is a fiery and flavorful spicy seafood noodle soup that's beloved for its bold and invigorating flavors. With a rich and spicy broth, tender seafood,
and chewy noodles, this dish is a comforting and satisfying meal that's perfect for warming up on chilly days or satisfying your
craving for something spicy and delicious. Follow this recipe to recreate the authentic taste of Jjamppong in your own kitchen.
Ingredients: For the Soup Base: – 6 cups chicken broth (or seafood broth for a richer flavor) – 2 tablespoons Korean chili paste (gochujang) – 1 tablespoon Korean chili flakes (gochugaru) – 2 tablespoons soy sauce – 2 tablespoons oyster sauce – 1 tablespoon sesame oil – 4 cloves garlic, minced
For the Seafood and Noodles: – 200g (7 oz) mixed seafood (such as shrimp, squid, mussels, and/or clams) – 150g (5 oz) firm tofu, cut into cube – 150g (5 oz) fresh or dried Korean wheat noodles (or substitute with udon noodles or spaghetti) – Salt and pepper to taste
For Garnish: – Additional chopped green onion – Fresh cilantro leaves (optional) – Sliced fresh red chili peppers (optional)
In a large pot or Dutch oven, heat vegetable oil over medium heat. Add minced garlic, grated ginger, sliced onion, and the white parts of chopped green onions. Sauté until fragrant and onions are translucent, about 3-4 minutes.
Add chicken broth to the pot, followed by Korean chili paste (gochujang), Korean chili flakes (gochugaru), soy sauce, oyster sauce, and sesame oil. Stir well to combine and bring the mixture to a simmer.
Once the broth is simmering, add the mixed seafood and cubed tofu. Allow the soup to simmer gently for 5-7 minutes, or until the seafood is cooked through and tofu is heated.
While the soup is simmering, cook the Korean wheat noodles according to the package instructions until al dente. Drain and rinse the noodles under cold water to stop the cooking process. Set aside.