Jjamppong | spicy seafood noodle soup
Jjamppong is my all-time favorite korean-chinese food and a dish that does NOT get enough recognition!!
For this at-home version, I’m using a mixed medley of frozen seafood but tbh this would be EVEN better if you were using an assortment of shell-on mussels, head-on shrimp, etc to get more of that seafood flavor in the broth and chunkier seafood bits. Howeeeverr that approach requires a lot more heavy-lifting to find the right ingredients and medley.
I used:
- 1 (~14oz) bag of frozen mixed seafood (clams, mussels, squid, shrimp)
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 scallion, thinly sliced, separate whites from greens
- 1/2 medium zucchini, cut into half moons
- 1 small carrot, julienned
- 1/4 small cabbage, cut into bite-sized pieces
- 3 tbsp gochugaru
- 2 tbsp soy sauce
- 1 tbsp shaoxing wine
- 1 tbsp gochujang
- 1 tbsp better than bouillon chicken base
- 5 cups of water (or use stock instead of better than bouillon + water)
- salt
- optional: sliced fresh red chilis
to make:
- cook noodles per package instructions and drain and rinse with cold water — if using fresh wheat noodles, make sure to shake them apart a little as you’re dropping them in the pot so they don’t clump together and cook evenly
- head up oil over medium heat in a large dutch oven or stock pot and sauce onions until translucent, season with salt
- turn up heat it medium-high and add in garlic and scallions and cook for ~ minute
- then add in vegetables and saute until wilted ~3-5 minutes, stirring in gochugaru
- add in shaoxing wine, soy sauce, and mix
- then add in better than bouillon, gochujang, and water, and mix to dissolve
- bring to a boil (at this point the vegetable should be cooked through and soft), add in seafood, bring to a boil again and simmer for ~3-5 minutes
- divide noodles amongst bowls and top with seafood soup mixture
- add additional fresh chilis for heat if desired