I perfected an authentic Jjamppong Soup that brims with spicy seafood, springy noodles, and a deep savory broth that rivals most Korean restaurants.

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I grew up craving the kind of heat that hits your nose first, then creeps into your chest, so making Jjamppong Soup at home felt like reclaiming that thrill. My version leans into bright seafood flavors with mixed seafood and chewy fresh wheat noodles so every spoonful has texture and punch.

It’s not pretty or precious, it just works, and honestly it tastes better than some restaurants around here. If you like bold bowls and want a real Spicy Seafood Noodle Soup this is one to try, it even became one of my go-to Korean Dishes To Make At Home when I need a pick-me-up.

Ingredients

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Mixed seafood: rich in protein and iodine, adds briny umami depth to the broth.
Wheat noodles: high in carbs for energy, chewy body soaks up spicy broth nicely.
Gochugaru: chili flakes give smoky heat and color, adds little sweetness too.
Gochujang: fermented paste, deep savory sweetness and tang, boosts umami and body.
Napa cabbage: high in fiber and water, gives crunch kinda gentle sweetness.
Shiitake mushrooms: earthy umami, add meaty texture and extra glutamates to broth.
Garlic and ginger: aromatic bite, helps balance heat and brightens the whole soup.

Ingredient Quantities

400 g fresh wheat noodles or 12 oz dried ramen style noodles

500 g mixed seafood (shrimp, squid, mussels, clams), cleaned and deveined

1 medium onion, thinly sliced

2 cups napa cabbage, rough chopped

1 small carrot, julienned

4 shiitake mushrooms, sliced or about 1 cup mixed mushrooms

1 cup bean sprouts, rinsed

3 scallions, cut into 2 inch pieces

3 tbsp vegetable oil or other neutral oil

1 tbsp sesame oil

1 tbsp minced garlic (about 3 cloves)

1 tsp grated ginger

3 tbsp gochugaru (Korean chili flakes), more or less to taste

1 tbsp gochujang, optional but recommended for depth

6 cups chicken stock or anchovy plus kelp stock

1 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp mirin or rice wine, optional

1/2 tsp sugar

1/4 tsp white pepper

salt to taste

sesame seeds and extra sliced scallion for garnish, optional

How to Make this

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1. Prep everything first: peel and devein the shrimp, scrub mussels and clams, slice onion, mushrooms and scallion, julienne carrot, rough chop napa cabbage and measure out 6 cups stock, gochugaru, gochujang etc. Cook noodles later so they dont get soggy.

2. Bring a pot of water to boil for the noodles, but dont cook them yet. Heat 3 tbsp vegetable oil in a large wok or pot over medium high heat until shimmering.

3. Add 1 tbsp minced garlic, 1 tsp grated ginger, and the white parts of the scallions and stir 20 seconds. Toss in the sliced onion and carrot and stir fry on high for 1 to 2 minutes until they start to soften.

4. Lower heat just a bit and add 3 tbsp gochugaru and 1 tbsp gochujang if using, stir quickly so the chili blooms in the oil and coats the vegetables, this makes the soup deep red and flavorful. Add the mushrooms and napa cabbage and stir another 1 to 2 minutes.

5. Push veggies to the side, add the seafood mix and sear on high for 30 to 60 seconds just until they start to color, dont overcook them. Mix everything together.

6. Pour in 6 cups stock (chicken or anchovy+kelp), then add 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp mirin if using, 1/2 tsp sugar and 1/4 tsp white pepper. Bring to a rolling boil, then lower to a simmer and cook 3 to 5 minutes so flavors marry and shellfish open fully. Taste and add salt if needed.

7. While the soup simmers, cook 400 g fresh noodles or 12 oz dried ramen noodles in the boiling water per package instructions but finish 30 to 60 seconds early so they stay springy. Drain and rinse briefly under hot water if using fresh, toss with 1 tbsp sesame oil so they dont clump.

8. In the last 30 seconds of simmering add 1 cup bean sprouts and the green parts of the scallions to the broth, then turn off heat and drizzle 1 tbsp sesame oil over the soup.

9. Divide noodles among bowls, ladle the hot seafood broth and veggies over them, garnish with extra sliced scallion and sesame seeds. Eat right away, seafood gets rubbery if you let it sit.

10. Tips: bloom the gochugaru in oil for better color and less bitter heat, sear seafood only briefly, use anchovy+kelp stock for an extra ocean boost, adjust gochugaru and gochujang to taste.

Equipment Needed

1. Large wok or large heavy bottomed pot, for stir frying the veg and simmering the broth.
2. Medium pot for boiling the noodles (bring to a boil first, cook them last so they dont get soggy).
3. Cutting board and a sharp chef’s knife, for peeling, deveining, slicing and julienning.
4. Fine mesh strainer or colander, to drain noodles and rinse shellfish.
5. Spider, skimmer or long tongs, to lift seafood and mussels/clams safely.
6. Wooden spatula or heatproof spoon, for tossing the veggies and scraping the bottom.
7. Ladle for portioning the hot soup into bowls.
8. Measuring cups and spoons plus a few small prep bowls, for the 6 cups stock, gochugaru, sauces and mise en place.

FAQ

Q: Can I use frozen seafood or only fresh? A: Yes, frozen seafood works fine, just thaw in the fridge overnight or under cold running water, pat everything dry, and add it near the end so it doesnt overcook; mussels and clams go in earlier so they can open, shrimp and squid go in last for a minute or two.

Q: How do I make it less spicy or more spicy? A: Cut the gochugaru down to 1-2 tbsp for mild, or up it for heat, and skip the gochujang if you want less depth; to increase heat add extra gochugaru, a diced chili, or a spoon of chili oil, and balance heat with the 1/2 tsp sugar or a splash of mirin.

Q: What stock should I use if I dont have anchovy or chicken stock? A: Anchovy plus kelp gives the most authentic briny base, chicken stock is a solid substitute, and vegetable stock will work in a pinch but the soup wont be as savory; you can also simmer shrimp shells for extra seafood flavor then strain.

Q: How do I prevent the noodles from getting soggy? A: Cook noodles separately to just al dente, rinse quickly under cold water if using dried, toss with a little sesame or neutral oil to stop sticking, then place in bowls and ladle hot broth over them right before serving.

Q: My squid and shrimp always get rubbery, what am I doing wrong? A: Overcooking is the usual culprit, cook on high heat and add shrimp and squid at the very end for just 30 seconds to 2 minutes depending on size, or slice/score the squid thin so it cooks super fast; alternatively simmer squid long and slow but that takes longer.

Q: Can I make JJAMPONG ahead or freeze leftovers? A: You can make the broth ahead and refrigerate or freeze, but store noodles and seafood separately because noodles soak up broth and seafood gets tough when reheated; refrigerated leftovers keep 2-3 days, reheat broth to a rolling simmer before adding fresh or reheated components.

JJAMPPONG (KOREAN SEAFOOD NOODLE SOUP) Recipe Substitutions and Variations

Noodles (fresh wheat or dried ramen): fresh udon for chewier bite, dried udon or spaghetti if you want something pantry-friendly, rice vermicelli for a lighter, slippery texture, or soba for a nuttier flavor — note cook times vary so watch them closely
Mixed seafood: any firm white fish like cod or pollock if shellfish isnt available, a frozen seafood mix (thaw and drain) for convenience, just shrimp and squid if you prefer fewer shellfish, or firm tofu plus extra mushrooms for a vegetarian twist
Gochugaru (Korean chili flakes): if you cant get it, mix sweet paprika with a pinch of cayenne for color and heat, use crushed red pepper flakes plus a touch of sugar to mimic the mild sweetness, or substitute with a small spoon of gochujang thinned with water for depth
Chicken stock or anchovy+kelp stock: vegetable stock or mushroom broth for vegetarian, instant dashi or kombu+katsuobushi broth for umami, fish stock if you want more seafood depth, or water with a good bouillon cube or miso paste in a pinch

Pro Tips

– Bloom the gochugaru in oil but dont let it burn. Heat the oil, stir the flakes constantly for just 10 to 20 seconds until fragrant, then add your aromatics. If your gochugaru tastes bitter try a smaller amount or use fresher flakes.

– Stage the seafood so nothing gets rubbery. Cook mussels and clams till they open first, pull shrimp and squid out as soon as they turn opaque, then return them to the pot at the end for a quick warm through. If you have a lot of mixed shellfish consider cooking the big stuff separately and adding it to each bowl.

– Noodles finish in the broth, not the stock pot. Cook them slightly underdone, rinse briefly under hot water if theyre fresh, toss with a little sesame oil so they dont clump, then ladle hot broth over them right before eating so they stay springy.

– Boost and balance the broth with small tricks. Use leftover shells or anchovy kelp stock for extra umami, and at the end add a splash of rice vinegar or a squeeze of lime to brighten the heat. Taste as you go since gochugaru and gochujang vary a lot in strength.