Jjamppong (Korean Spicy Seafood Noodle Soup)

Jjamppong - Korean spicy seafood noodle soup

4.5 from 2 reviews

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.


  • 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.



  1. Bring a pot of water to boil. 
  2. 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.
  3. Add the onions and cook for another 2 minutes. 
  4. Add the cabbage, mushrooms and half of the scallions and cook for 2 minute.
  5. Add the gochugaru, shrimp, squid and clams and stir well. Cook for 1 minute.
  6. 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. 
  7. Cook the noodles according to the directions on the package and drain well. 
  8. Divide the noodles among two bowls and pour the seafood soup on top.
  9. Top with the remaining scallions and serve immediately.


FOR VEGAN: look at the ingredients and instructions listed in the post.


Keywords: seafood soup, noodle soup, main,

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