If you’re craving something bold, spicy, and deeply satisfying, this Spicy Korean Jjamppong with mixed seafood and noodles is the dish for you. It’s fiery, brimming with ocean flavors, and packed with veggies, making it a standout among Korean dinner ideas. This hearty bowl of Korean spicy seafood noodle soup is not just food—it’s an experience. You’ve got the slippery chew of noodles, the smoky spice of the broth, and the oceanic bite of mixed seafood, all coming together in perfect harmony. It's one of those meals you slurp down with urgency, especially on cold nights or when you're just in the mood for something soul-warming. Whether you're new to Korean food recipes or already a fan of dishes like jjajangmyeon or japchae, Jjamppong will be a thrilling addition to your table.
Spicy Korean Jjamppong with Mixed Seafood and Noodles
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Chinese, Korean
Large stockpot or Dutch oven Essential for building deep flavors in the broth and for accommodating all the ingredients.
Fine mesh strainer (optional) For skimming the broth or rinsing the noodles.
Wok or large skillet Useful if you want to sauté the seafood separately before adding to the broth, which enhances texture and flavor.
Ladle and tongs For serving that delicious soup into bowls.
For the broth
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoons gochugaru Korean red pepper flakes
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 small onion thinly sliced
- 1/2 cup chopped Napa cabbage
- 1/2 cup zucchini julienned
- 1/2 cup carrots julienned
- 2 scallions chopped
- 2 tablespoons gochujang Korean red chili paste – for that deep, fermented heat
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 5 cups chicken or anchovy stock
- 1/2 teaspoon sugar
- Salt and pepper to taste
For the seafood and noodles
- 1/2 pound mussels scrubbed and debearded
- 1/2 pound clams scrubbed
- 1/2 pound squid cleaned and sliced into rings
- 1/2 pound shrimp peeled and deveined
- 1/2 pound firm white fish like cod or tilapia, cut into bite-sized chunks
- 1/2 pound frozen seafood mix optional, great for convenience
- 14 oz fresh or dried Korean wheat noodles or substitute with ramen or udon if needed
Garnish (optional but encouraged)
- Chopped scallions
- Sliced fresh red chili
- Drizzle of sesame oil
Step 1: Prepare the seafood
If using frozen seafood, thaw it under cold water and pat dry. Clean the mussels and clams thoroughly. Slice the squid and firm fish, and peel the shrimp if not already done. Set aside.
Step 2: Sauté the aromatics
Heat vegetable oil and sesame oil in a large pot over medium heat. Add minced garlic and ginger, followed by the gochugaru. Stir constantly for about 30 seconds to bloom the chili flakes without burning.
Step 3: Add vegetables
Toss in the onions, cabbage, zucchini, carrots, and scallions. Sauté until slightly softened, about 4–5 minutes. This creates the base of your korean spicy seafood soup.
Step 4: Build the broth
Add gochujang, soy sauce, oyster sauce, sugar, and a dash of pepper. Stir well, then pour in the chicken or anchovy stock. Bring to a boil, then lower to a simmer and let the flavors marry for about 10 minutes. The broth should now be a vibrant red-orange color, smelling spicy and inviting.
Step 5: Cook the seafood
Add the mussels and clams first, as they take the longest. After about 3–4 minutes (when they begin to open), add shrimp, squid, and fish. Let simmer until all seafood is cooked through, about 5–6 minutes more. Discard any unopened shellfish.
Step 6: Cook the noodles
While the soup simmers, cook the noodles according to package instructions. Drain and rinse under cold water to stop cooking and remove extra starch.
Step 7: Assemble the dish
Divide the cooked noodles between bowls. Ladle hot broth and seafood over each bowl generously. Top with scallions, chili slices, or a drizzle of sesame oil if desired.
Pairings
This korean seafood soup in bowl is already a full meal, but if you’re going for that full Korean spread, here are some incredible pairings:
- Kimchi: A natural partner to any spicy Korean soup. Try both napa cabbage kimchi and radish kimchi.
- Pajeon (Korean scallion pancake): The chewy-crisp texture complements the soft noodles and rich broth.
- Steamed white rice: Perfect to spoon into the soup or eat on the side.
- Ssamjang and fresh lettuce wraps: If you have leftover seafood, wrap it in lettuce with ssamjang for a flavorful bite. Check out a good ssamjang recipe to make your own.
- Cold banchan: Cucumber salad, seasoned spinach, or pickled daikon balance the spice and heat of the soup.
FAQs
1. What type of seafood works best in Jjamppong?
You want a mix for texture and flavor. Mussels, clams, shrimp, squid, and firm white fish are traditional. A frozen seafood mix is a great shortcut, but fresh will always taste better.
2. Can I use chicken or beef instead of seafood?
Technically yes, but you’ll stray far from the essence of Jjamppong, which is built on ocean flavors. If you’re avoiding seafood, try a spicy beef stew instead—look into korean stew recipes for alternatives.
3. Are there noodle alternatives?
Yes! While traditional Korean wheat noodles are ideal, udon or even ramen noodles can work. You can also use glass noodles if you enjoy japchae-like texture.
4. Is this dish similar to jjajangmyeon?
They’re both popular Korean-Chinese fusion dishes, but jjajangmyeon is a black bean noodle dish that’s savory and earthy, while Jjamppong is spicy and seafood-based. Both are worth learning if you're expanding your korean dinner ideas.
5. Can I make it less spicy?
Absolutely. Reduce the amount of gochugaru and gochujang to your taste. You can also add more broth or a spoonful of sugar to mellow the heat.
