Spicy Korean Jjamppong with Mixed Seafood and Noodles
Equipment
- 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.
Ingredients
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
Instructions
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.