Jjamppong (짬뽕) is a spicy medley of seafood, vegetables, and noodles in a bright red soup base.
Like many other traditional Korean dishes, Jjamppong is not shy in its ability to mix ith spice. When making this dish at home, however, you can adjust the spiciness level to your liking! The recipe I share today highlights the classic seafood mix, but Jjamppong can also be made with meat in a pork-based broth.
One of the key ingredients in this dish–and the key to bringing about its bright red color– is Gochujang, a spicy Korean pepper paste. Gochujang can be found in most Asian supermarkets like H Mart or Zion Market, and usually found in small boxes like this:
There are many different brands that all come with variations of taste and spiciness, but any brand you use will be just fine for your Jjamppong.
- 8 oz, fresh egg noodles or Asian wheat noodles
- 60 grams pork, thinly sliced
- 30 grams squid, cleaned and sliced
- 8 small shrimp with tail, unpeeled
- 4-6 mussels, scrubbed
- 6 oz, dried shitake mushrooms
- 1/2 onion sliced
- 1/2 carrot, cut into match-stick pieces
- 1/4 Chinese (napa) cabbage, shredded
- 2 green onions, cut into 2 inch pieces
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 2 tbsp olive oil
- 1 tbsp sesame oil
- 5-6 cups chicken broth
- 2 tbsp soy sauce
- Salt & pepper to taste
- 1/2 tbsp, korean kochujang paste
- 1/2 tbsp, korean dwenjang (miso) paste (optional)
- 1/2 tsp, red pepper flakes (optional)
1. Soak dried shitake mushrooms in warm water to cover for 15-20 minutes. Drain and set aside.
2. In a large pot of boiling water, add some salt and 1tsp of olive oil and cook noodles for 8 minutes or until tender but not overly cooked. Drain well and set aside.
3. Add olive oil to a wok or frying pan.
4. Add garlic and ginger and cook, stirring, until fragrant, about 15 seconds.
5. Add Gochujang and Dwenjang sauce and stir.
6. Add pork and stir-fry for 2 minutes and then add shrimp, squid, mussels, and stir-fry.
7. Add cabbage, onions, carrots, red chili pepper, and green onions and mix well.
8. Add cabbage and chicken broth mixture and bring to a boil. Add soy sauce and sesame oil.
9. Reduce heat to med-low and let simmer.
10. Add salt & pepper as needed.
11. Place cooked noodles in a large soup bowl and pour hot soup mixture over noodles, then garnish with sliced green onions.
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