Go Back

Jjamppong

A hearty and spicy Korean noodle soup filled with mixed seafood and vibrant vegetables, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 400
Ingredients Method Notes

Ingredients
  

Noodles
  • 200 g Korean wheat noodles Cook according to package instructions
Seafood
  • 300 g mixed seafood (shrimp, squid, mussels) Can swap for chicken or tofu if desired
Vegetables
  • 1 medium onion, sliced Adds sweetness to the broth
  • 1 bell pepper, sliced Use any color you prefer
  • 1 carrot, sliced Provides crunch and color
  • 2 cloves garlic, minced For flavor depth
  • 1 tablespoon ginger, minced Brings warmth and spice
  • 2 green onions, for garnish Adds freshness to the final dish
Broth and Seasonings
  • 4 cups fish stock or water For a rich broth
  • 2 tablespoons gochugaru (Korean chili flakes) Adjust spice level to taste
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil For cooking and flavoring
  • to taste salt and pepper Season to your liking

Method
 

Preparation
  1. Cook the Korean wheat noodles according to package instructions, then drain and set aside.
  2. In a large pot, heat the sesame oil over medium heat and sauté the garlic, ginger, onion, bell pepper, and carrot until softened.
Cooking
  1. Add the mixed seafood and cook until they are just about done, about 3-5 minutes.
  2. Pour in the fish stock or water, add gochugaru, soy sauce, and season with salt and pepper. Bring to a boil.
  3. Reduce heat and let it simmer for 10 minutes for the flavors to meld.
  4. Add the cooked noodles to the soup and stir gently.
Serving
  1. Serve hot, garnished with green onions.

Notes

You can prepare the broth and veggies in advance. For longer storage, store without noodles and freeze for up to a month. Reheat gently on the stovetop, adding a splash of water or stock if needed.