Jjamppong (Spicy Seafood Noodle Soup)
A spicy homemade jjamppong broth. Squid, shrimp, and mussels are stir-fried with pork and vegetables, then simmered with red chili flakes into a fiery, savory soup. Serve it over noodles for jjamppong noodles or with rice for jjamppong-bap.
Ingredients
Ingredients
- Squid1
- Pork1 cup
- Shrimpas needed
- Musselsas needed
- Onion1 cup
- Cabbage1 cup
- Zucchini1 cup
- Carrot1/2 cup
- Cheongyang chili peppersas needed
- Chivesas needed
- Green onion1 cup
Broth
- Anchovy-kelp brothas needed
Seasoning
- Minced ginger1 tbsp
- Minced garlic1 tbsp
- Olive oil3 Tbsp
- Soy sauce3 Tbsp
- Red chili powder3 Tbsp
- Fish sauce1 tbsp
- SaltA pinch
Directions
- 1
Stir-fry 1 cup of finely chopped green onion and 1 tbsp of minced ginger in 3 tbsp of olive oil until fragrant. Once the green onion is cooked, add 1 cup of bite-sized pork and cook through.
- 2
When the pork is cooked, add the cleaned squid and stir-fry.
- 3
Once the squid is cooked, add 3 tbsp of soy sauce and stir-fry briefly.
- 4
Add 1 cup of julienned onion and 1 cup of cabbage, and stir-fry until the onion turns translucent.
- 5
When the onion is translucent, add 1 cup of julienned zucchini, 1/2 cup of carrot, and chopped Cheongyang chili peppers, and stir-fry.
- 6
Once the vegetables have wilted, add 3 tbsp of red chili powder and pour in enough anchovy-kelp broth (or water) to cover.
- 7
When the broth begins to boil, add the shrimp and mussels.
- 8
Once the broth comes to a rolling boil, season with 1 tbsp of fish sauce, salt, and red chili powder. Add 1 tbsp of minced garlic if you like, top with chives, and turn off the heat.
- 9
Place the ingredients in a bowl and pour over the broth to finish the jjamppong soup.
- 10
Serve it with noodles for jjamppong noodles, or with rice for jjamppong-bap.
- 11
Enjoy this hearty, refreshing, and spicy seafood-packed jjamppong broth at home.