Jjamppong (Korean spicy seafood noodle soup)

Jjamppong (Korean spicy seafood noodle soup)
Summary Not available
Total time : 15 mins
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Jjamppong (Korean spicy seafood noodle soup)

Summary Not available
Total Time15 mins
Course: Main Course
Cuisine: Korean
Keyword: 10-30 min, Seafood, Spicy
Person: 4
Calories: 1154kcal


  • 5 tbsp Peanut oil
  • 2 tbsp gochugaru (Korean chilli flakes)
  • 1 garlic cloves peeled and crushed
  • 1 inch ginger peeled and finely grated
  • 160 g pork fillet cut into thin strips (optional)
  • 3 spring onion finely chopped
  • 1 courgettes trimmed and cut into strips
  • 100 g white cabbage thinly sliced
  • 5 shiitake mushrooms soaked in 250ml boiling water for 2 hours
  • 250 g clams cleaned
  • 12 prawn head removed and peeled with tail left on
  • 250 g mussels cleaned
  • 150 g squid cleaned and sliced into rings
  • 750 ml frozen corn mixed with 250ml of the reserved shiitake soaking liquid
  • 2 tbsp soy sauce
  • 2 tbsp Mirin
  • 30 g baby spinach washed with stalks removed
  • 800 g noodles Korean or ramen


  • Mix the chilli flakes, 3 tablespoons of groundnut oil, the crushed garlic and ginger together in a bowl and leave to one side Remove the shiitake mushrooms from the soaking liquid
  • Strain the soaking liquid and add to the chicken chicken stock to make up to 1 litre
  • Slice the mushrooms Preheat a wok or large frying pan on a high heat
  • Add the remaining groundnut oil and the pork fillet
  • Stir-fry for two minutes until the pork begins to colour Add the spring onion, courgette and white cabbage and stir-fry for another 2 minutes Lower the heat to medium and add the chilli paste, stirring all the time
  • Take care not to burn the paste, otherwise it will be bitter Add the clams, prawns, mussels and squid and stir to combine Add the chicken stock and mushroom soaking liquid and bring to the boil
  • Immediately reduce the heat, cover the pan with foil and simmer gently for 5 minutes until the shellfish have opened and are cooked Cook the noodles in boiling water according to manufacturer’s instructions (the noodles I used took 1 minute to cook)
  • Drain and rinse briefly in cold water Divide the noodles and the seafood and vegetable soup between four warm soup bowls and serve immediately


No extra notes


Calories: 1154kcal | Carbohydrates: 170g | Protein: 57g | Fat: 27g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 176mg | Sodium: 1254mg | Potassium: 1387mg | Fiber: 10g | Sugar: 13g | Vitamin A: 2110IU | Vitamin C: 26mg | Calcium: 142mg | Iron: 7mg


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