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Jjamppong is a spicy Korean seafood noodle soup. This Korean-Chinese recipe is delicious and so easy to make at home. Try my Jjamppong recipe, it's authentic and tastes better than Korean restaurants.
Jjamppong
Jjamppong is a spicy Korean noodle soup with seafood in a spicy broth. It’s a Korean-Chinese dish with its origin in China.
Called 炒码面 (chaomamian) in Chinese, this dish originated from Hunan and traditionally made with a white color bone broth.
The Chinese restaurants in Korea started to adapt the dish to Korean flavors by adding Korean chili powder (Gochugaru) and chili paste to the noodle soup, making the soup red and spicy.
Jjamppong is one of the iconic Korean-Chinese dishes and well loved by many. It’s my personal favorite and I often order them at Korean-Chinese restaurants, or I would order the original Chinese 炒码面 at Sichuan or Hunan restaurants.
For more spicy soup recipes, check out my hot and sour soup.
Ingredients For Korean Seafood Noodle Soup
My recipe calls for a variety of vegetables and seafood. Jjamppong is made of the following main ingredients:
- Fresh wheat noodles. You can get fresh noodles from Asian or Korean stores.
- Napa cabbage.
- Bok choy.
- Shrimp.
- Manila clams.
- Squid.
- Bay scallops.
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How To Make Jjamppong
Step 1. Cook the fresh noodles according to the package instructions until al dente, or until there is a firm bite in the center. Drain and set aside. Do not cook them all the way through.
Step 2. On high heat, heat a pot with the cooking oil. Add the garlic and onion, and stir-fry until aromatic. Then, add the shrimp, clams, squid, scallops, gochujang, and chili powder. Stir to combine well.
Step 3. Add the broth, followed by the napa cabbage and bok choy. Bring the soup to a quick boil. Add soy sauce and salt to taste. Add the noodles to the soup and cook for 30 seconds, then stir in the scallions. Turn off the heat and serve immediately.
What Kind Of Noodles To Use
There are many types of noodles in Asian markets and it can be overwhelming and confusing if you can’t read the language or not familiar.
For Korean Jjamppong noodles and many other noodle recipes, you will need fresh wheat noodles, such as the picture below.
These noodles are usually labeled as Korean Fresh Noodles, or Fresh Noodles. If you can’t find Korean brands, you can certainly get similar fresh noodles in Chinese markets. They are very similar, except the thickness of the noodles.
Cooking Tips
- DO NOT overcook the fresh noodles. Follow the package instructions and cook until al dente (with a bite and not cooked through), drain and set aside. The noodles will continue to cook after you add them into the spicy soup.
- Do not overcook the seafood. Start by adding the shrimp, then follow by Manila clams, squid and bay scallops.
Frequently Asked Questions
This recipe is only 435 calories per serving.
What To Serve With This Recipe
Serve this spicy seafood noodle soup with other Korean recipes. For a healthy meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Jjamppong (Korean Seafood Noodle Soup)
Ingredients
- 8 oz. (230g) Korean fresh noodles
- 2 tablespoons cooking oil
- 3 cloves garlic, minced
- 1/2 small onion, peeled and cut into pieces
- 8 oz. (230g) medium-sized shrimp , (10-12)
- 12 oz. (350g) Manila clams
- 4 oz. (125g) squid, cut into rings
- 4 oz. (125g) bay scallops , or sea scallops
- 4 tablespoons gochujang, Korean Chili Paste
- 1 tablespoon gochugaru, Korean chili powder
- 4 cups chicken broth, or bone broth
- 4 oz. (125g) napa cabbage, cut into pieces
- 4 oz. (125g) bok choy
- 1-2 tablespoons soy sauce, or to taste
- salt , to taste
- 2 stalks scallions, cut into strips
Instructions
- Cook the fresh noodles according to the package instructions until al dente, or until there is a firm bite in the center. Drain and set aside. Do not cook them all the way through.
- On high heat, heat a pot with the cooking oil. Add the garlic and onion, and stir-fry until aromatic. Then, add the shrimp, clams, squid, scallops, gochujang, and chili powder. Stir to combine well.
- Add the broth, followed by the napa cabbage and bok choy. Bring the soup to a quick boil. Add soy sauce and salt to taste. Add the noodles to the soup and cook for 30 seconds, then stir in the scallions. Turn off the heat and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have some small dried anchovies at home
Hearty, healthy, and quick. Thank you for sharing this delish recipe! I definitely want to try this in a restaurant now with the anchovy broth!
Awesome!
Wow this looks amazing. 10 out of 10 would attempt to cook tonight. Thanks, chef!
Awesome thanks!
The Korean spicy seafood noodle soup was just yummy. First time cooked Korean food and its delicious will try more recipes from your site.
Yummy ?!!! It’s looks so good!!! I can’t wait to try it myself!
I made Jjamppong and it came out amazing! It could not have been easier to make. Everyone in my family really enjoyed it. Thank you for the recipe! The very kind women behind the counter at the Korean Market helped me find my ingredients. She knew just from what I was asking for what I was going to be making. Shout-out to Seoul Supermarket in Lexington, Ky!
Hi Cindy thanks for trying my jjampong recipe. Yes it’s very yummy. Please try more recipes on my site: https://www.666630.xyz/recipe-index-gallery/
Thanks to you I have 2 noodle soup to offer my family this weekend. Thai chicken noodle soup or this Jjampong (?) korean seafood noodle. They both look so good! And am sure like all your recipes, they are easy to make.
Hi Cathy thanks so much, yes, both are very easy and delicious.
All I can say is that it turned into a voyage of sea food delight . Each spoonfull an ocean experiance….Brilliant ! Thank you Bee.
Hi Duncan and Galina, awww, you guys are so fast. I am so happy you tried my Jjamppong recipe. Yes, it’s so good! :)
Dear Bee,
I enjoyed all your recipes.
They are easy to follow and all were successful.
Thank you for all your recipes.
With Best Regards,
Irene Chia from Singapore.
Hi Irene, thanks so much for your support. Please try more recipes on my site! :)