Best Jjamppong Recipe – How to Make Spicy Korean Seafood Noodle Soup

jjampong korean spicy seafood noodle soup

Photo: Andrew Boye; Food Styling: TYNA HOANG

Jjamppong is a classic spicy Korean seafood noodle soup with Korean-Chinese roots. Filled with seafood, meat and vegetables, Jjamppong is also served with Chinese-style egg noodles. The rich broth is flavored with garlic, ginger, gochugaru (also known as Korean red pepper flakes) and gochujang (fermented chili paste). If you haven’t already kept gochujang on hand, it’s time to get started. It has a deep, spicy flavor that’s perfect in everything from Korean fried chicken to Tteokbokki (Korean rice cakes). Since you’ll end up with a container of gochujaru as well, why not use it in a bowl of Yukgaejang (Korean spicy beef stew) or Gamja Jorin (Korean potatoes)?

The prep process can be time consuming cleaning and washing all the seafood, but it is well worth it. What’s better, the longer the soup stays on, the more flavorful it will be.

If you are gluten-free, replace the tamari with soy sauce. Serve Jjamppong over rice noodles or white rice.

Note: Although Jjamppong is known as a spicy seafood noodle soup, please be aware that it uses beef and pork broth.

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Preparation time:





total time:





2 lbs.

Chinese style fresh egg noodles, thick

3 tablespoons.

Sesame oil divided

4 oz.

Pork belly, thinly sliced


(2 inch) piece of chopped ginger


Small white cabbage, cubed

2 c.

(4 ounces) yellow onion, sliced


Medium carrot, cut into matchsticks

6 tablespoons.

gochugaru, korean red pepper powder

2 tbsp.

gochujang, korean red pepper paste


(16.9 ounce) cans Korean beef bone broth

10 oz.

mussels, peeled and deveined (about 2 c).

12 oz.

Small oysters (about 1 °C).

5 1/2 oz.

Medium sized shrimp (about 1 c).


Small zucchini, cut into thick halves


Green onion, cut into two


Small squid (about 6 ounces) cut into 1″ strips – thick rings, tentacles cut into 1″ pieces

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  1. Cooking the Noodles: In a large saucepan of boiling water, cook the noodles until just tender, not raw, 4 to 6 minutes. Rinse the pasta well under cold water. Drain the pasta and set it aside.
  2. Make the gumpong: In a large saucepan over high heat, heat 2 tablespoons of sesame oil and pork belly. Cook for 2 minutes until the pork no longer turns pink. Add garlic and ginger and cook for another minute until fragrant. Combine cabbage, onion, carrots, soy sauce, and fish sauce, and cook, stirring frequently, until vegetables are softened, about 3 minutes.
  3. Quickly stir in the gochugaru and gochujang so that all the vegetables are coated somewhat. (Be sure to work quickly to prevent the gochugaru from burning.) Stir in the broth, then add the mussels, clams, and shrimp. Bring to a boil, then reduce to a simmer, and cook until mussels and oysters open and shrimp are tender, 5 to 7 minutes. Continue cooking the soup until the mussels and oysters release their liquid and the flavor of the broth has enhanced, another 6 to 8 minutes.
  4. Add the Chinese cabbage, zucchini, green onions, and squid, and continue to cook until the vegetables are softened and the squid is firm, 4 to 6 minutes. Add 1 tablespoon of sesame oil and season to taste with more soy sauce. Turn off the heat and let the soup sit for at least 5 minutes and up to 10 minutes to allow the flavors of the soup to deepen.
  5. Assemble the Jjamppong: Rinse and drain precooked noodles in cold water to loosen the noodles. Divide noodles among bowls and scoop plenty of seafood and broth into pasta dishes.

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Photo: Andrew Boye; Food Styling: TYNA HOANG

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