Jjamppong

Jjamppong is the fiery Korean-Chinese noodle soup that warms you from the inside out: a rich, spicy broth loaded with shrimp, squid, mussels, and vegetables, poured over springy noodles. It is bold, briny, and deeply comforting.

Prep time

20 mins

Cook time

25 mins

Total time

45 mins

Servings

4 servings

Calories

480

Ingredients

• 300 g fresh ramen or udon noodles
• 200 g shrimp, peeled
• 150 g squid, sliced into rings
• 8 mussels, cleaned
• 150 g pork belly, sliced
• 1 onion, sliced
• 1 carrot, julienned
• 100 g cabbage, chopped
• 3 garlic cloves, minced
• 2 tablespoons gochugaru (Korean chilli flakes)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 litre chicken stock
• 2 tablespoons vegetable oil

Instructions

1. Cook the noodles separately, drain, and set aside in serving bowls.
2. Heat the oil in a large pot and fry the pork belly until lightly browned, about 4 minutes.
3. Add the garlic, onion, carrot, and cabbage and stir-fry for 3 minutes until softened.
4. Stir in the gochugaru, soy sauce, and oyster sauce, then pour in the stock and bring to a boil.
5. Add the shrimp, squid, and mussels, and simmer for 5 minutes until the seafood is cooked and the mussels open.
6. Ladle the soup and seafood over the noodles and serve hot.

Pro tips

• Cook the noodles separately so the broth stays clear and rich.
• Add the seafood last — overcooked squid turns rubbery fast.
• Toast the gochugaru briefly in the oil to deepen its flavor, but do not let it burn.

Frequently asked questions