Description
Jjamppong is Korea’s favorite smoky, spicy, and briny seafood noodle soup. The dish is comforting and filling enough to be served as a main.
Ingredients
Scale
- 2 tablespoons neutral oil like vegetable or grapeseed
- 2 garlic cloves, minced
- 1/2 small onion, finely chopped
- 3 ounces cabbage, shredded
- 2 shiitake mushrooms, chopped
- 2 scallions, chopped
- 2 tablespoon gochugaru (Korean red chili flakes)
- 4 large shrimp, peeled and deveined
- 1/4 pound squid, body and tentacles, cleaned and chopped bite size
- 8 little neck clams
- 500ml low sodium chicken stock or dashi
- 1 tablespoon soy sauce
- 1/4 teaspoon salt
- 6 ounces fresh ramen noodles, fresh jja-jjang noodles, or udon noodles, or 3 ounces dry canton noodles (Hong Kong noodles) or dry jja-jjang noodles.
Instructions
- Bring a pot of water to boil.Â
- Meanwhile, in a wok, deep skillet, or medium size pot over medium heat, add the oil and garlic and fry for 1 minute, until the garlic is fragrant.
- Add the onions and cook for another 2 minutes.Â
- Add the cabbage, mushrooms and half of the scallions and cook for 2 minute.
- Add the gochugaru, shrimp, squid and clams and stir well. Cook for 1 minute.
- Stir in the broth, soy sauce, and salt, and bring to a boil. Lower the heat to a bubbling simmer and cover with a lid. Cook for 6-7 minutes, until the ingredients are cooked. Turn the heat off.Â
- Cook the noodles according to the directions on the package and drain well.Â
- Divide the noodles among two bowls and pour the seafood soup on top.
- Top with the remaining scallions and serve immediately.
Notes
FOR VEGAN: look at the ingredients and instructions listed in the post.
Nutrition
- Serving Size: 2
- Calories: 646
- Sugar: 4.9g
- Sodium: 1434.2mg
- Fat: 20.8g
- Saturated Fat: 2.9g
- Unsaturated Fat: 11.7g
- Trans Fat: 0g
- Carbohydrates: 41.4g
- Fiber: 5.7g
- Protein: 77g
- Cholesterol: 543.2mg
