Jjamppong Superstar Spicy Korean Seafood Noodle Soup

Jjamppong My Spicy Korean Seafood Noodle Soup Recipe

By Lucas KimSeptember 30, 2025

Table of Contents

Recipe Introduction

Quick Hook

Ever crave a dish that's both comforting and fiery? Honestly, if you're after a proper flavour bomb, you have to try this Jjamppong Korean Seafood Noodle Soup .

This isn't your average noodle dish, oh no! It’s a spicy, umami packed explosion that’ll knock your socks off and also the most flavourful Korean Spicy Seafood Soup there is.

Brief Overview

Jjamppong Korean Seafood Noodle Soup hails from Korea, becoming a beloved comfort food and a staple at Korean Chinese restaurants. It's a relatively straightforward recipe, clocking in at around 50 minutes from start to finish, and yields about 4 generous servings.

You know what I mean, it's ready in a jiffy.

Main Benefits

One of the best things about this Korean Spicy Seafood Soup is that it's packed with protein from all the seafood.

I can’t make a big claim about health benefits , but all that protein and those veggies have gotta be good for you, right? It’s a great dish for a chilly evening or when you want something hearty and satisfying, this recipe stands out with its authentic flavors and customizable spice level.

That’s precisely why this is the best Jjamppong recipe ever!

Right then, what’s in store for the ingredients?

Jjamppong Superstar: Ingredients & Equipment

Right, let's talk grub. To nail this Jjamppong Korean Seafood Noodle Soup , you need the right bits and bobs.

This Spicy Korean Noodles dish is all about fresh flavours so sourcing well is essential.

Main Ingredients: Let's Get Real

Here’s the lowdown on what you'll need to make this Best Jjamppong Recipe for four hungry people:

Vegetable oil: 2 tablespoons (30 ml). Any neutral oil works a treat.
Garlic: 4 cloves , minced (around 12g). Honestly, more garlic is always better!
Ginger: 1 inch piece, minced (around 10g). Adds that warm zing.
Onion: 1 medium , thinly sliced (around 150g). Yellow or white, your call.
Bell peppers: 1 green and 1 red , thinly sliced (150g each). Colour is key, innit?
Korean chili flakes (gochugaru): 2 tablespoons (around 15g). These are crucial for that Korean Spicy Seafood Soup heat.
Korean chili paste (gochujang): 1 tablespoon (around 15g). Adds depth and a bit of funk.
Chicken broth: 6 cups (around 1.4 Liters). Veggie broth works great for a Vegetarian Jjamppong .
Soy sauce: 2 tablespoons (30 ml).
Fish sauce: 1 tablespoon (15 ml). Optional, but adds that umami bomb. Skip it for veggie folks.
Sugar: 1 teaspoon (around 4g). Balances the spice.
Black pepper: ½ teaspoon (around 1g).
Shrimp: 8 oz , peeled and deveined (around 225g). Go for fresh if you can!
Squid: 8 oz , cleaned and sliced into rings (around 225g).
Mussels: 4 oz , scrubbed (around 115g).
Clams: 4 oz , scrubbed (around 115g).
Tofu: 4 oz firm , cubed (around 115g). Totally optional, but adds texture.
Napa cabbage: 1 cup , chopped (around 70g).
Shiitake mushrooms: 4 oz , sliced (around 115g).
Korean fresh wheat noodles: 1 lb (around 450g). Udon works in a pinch!
Green onions: 2 , thinly sliced (around 20g).
Sesame oil: for drizzling. (optional)

If you're buying seafood, give it a good sniff. Should smell of the sea, not fishy. Honestly, dodgy seafood ruins everything.

Seasoning Notes: Spice Up Your Life

Gochugaru and gochujang are your best mates here. Don't be shy, but add them slowly! Start with less, taste, and add more.

Also, fish sauce is a game changer for that authentic Asian Seafood Noodle Soup flavour. If you're veggie, try a splash of mushroom soy sauce instead.

Equipment Needed: Keep it Simple

You don't need fancy stuff!

Large pot or Dutch oven. Something big enough to hold all that Spicy Seafood Noodle Bowl goodness.
Slotted spoon. For fishing out the seafood and veggies.
Colander. To drain those noodles.

That's it! No need to get all cheffy. Now, get cooking your Homemade Jjamppong ! This Korean Chili Noodle Soup is gonna be epic!

Let's Get Spicy: Cooking Up Jjamppong Korean Seafood Noodle Soup

Right, so fancy making Jjamppong Korean Seafood Noodle Soup ? You know, that amazing Korean Spicy Seafood Soup that makes your nose run and your tastebuds sing? Honestly, it's easier than you think.

Don't let the long ingredients list scare you off.

Prep Like a Pro: Mise en Place Magic

First things first, let's get prepped. It's all about the mise en place , innit? Get all your veggies chopped: 1 medium onion, thinly sliced (approx.

150g) ; 1 green bell pepper, thinly sliced (approx. 150g) ; 1 red bell pepper, thinly sliced (approx. 150g) . Mince that garlic and ginger: 4 cloves garlic, minced (approx.

12g) and 1 inch ginger, minced (approx. 10g) . Also, get your seafood ready: 8 oz shrimp, peeled and deveined (approx.

225g) ; 8 oz squid, cleaned and sliced into rings (approx. 225g) ; 4 oz mussels, scrubbed (approx. 115g) ; 4 oz clams, scrubbed (approx.

115g) . Having everything ready to go is a lifesaver!

Jjamppong Time: Let's Cook!

Aromatics First: Heat 2 tablespoons vegetable oil (30 ml) in a large pot. Sauté the garlic, ginger, and onion until fragrant. This usually takes about 2- 3 minutes .
Spice It Up: Stir in 2 tablespoons Korean chili flakes (gochugaru) (approx. 15g) and 1 tablespoon Korean chili paste (gochujang) (approx. 15g) . Cook for 1 minute to really bloom those flavors. The colour should be deep red.
Broth Time: Pour in 6 cups chicken broth (approx. 1.4 Liters) , 2 tablespoons soy sauce (30 ml) , 1 tablespoon fish sauce (15 ml) (optional), 1 teaspoon sugar (approx. 4g) , and ½ teaspoon ground black pepper (approx. 1g) . Bring to a boil, then simmer.
Veggies In: Add 1 cup napa cabbage, chopped (approx. 70g) , bell peppers, and 4 oz shiitake mushrooms, sliced (approx. 115g) . Simmer until the cabbage wilts a little, about 5 minutes .
Seafood Sensation: Add the shrimp, squid, mussels, clams, and 4 oz firm tofu, cubed (approx. 115g) (if using). Cook until the seafood is cooked through. Mussels and clams should open. Chuck out any that don't! It will only take 3- 5 minutes .
Noodle Time: Cook 1 lb Korean fresh wheat noodles (approx. 450g) according to package directions. Or, use Udon noodles if you prefer.
Serve It Up: Chuck the noodles into bowls and ladle that glorious Korean Chili Noodle Soup over the top. Garnish with 2 green onions, thinly sliced (approx. 20g) and a drizzle of sesame oil.

Pro Tips for Jjamppong Glory

Honestly, the broth is key. So, don't skimp on the gochugaru. And always use the freshest seafood you can find.

I've tried making this with frozen seafood and it's just not the same. Finally, don't overcook the seafood. It'll go rubbery, and nobody wants that.

Honestly, Asian Seafood Noodle Soup is a winner. This recipe will be your new favourite Homemade Jjamppong !

Recipe Notes for Your Jjamppong Adventure

Alright, so you're ready to make Jjamppong Korean Seafood Noodle Soup ? Ace! Before you dive in, let's chat about some key bits and bobs that'll help you nail this dish.

Honestly, this Korean Spicy Seafood Soup is way easier than it looks. Trust me, you'll be slurping up those Spicy Korean Noodles in no time.

Serving Up Some Yum: Plating & Sides

Presentation wise, think rustic. Big, generous bowls are the way to go for this Spicy Seafood Noodle Bowl . Ladle that gorgeous Korean Chili Noodle Soup over the noodles.

Make sure each bowl is packed with seafood and veggies. Garnish with spring onions! As for sides, I love serving mine with a side of kimchi, 'cause you can never have too much of that good stuff.

A chilled glass of Soju or Korean beer, like Hite, goes down a treat too.

Storing Like a Pro

Right, so you've got leftovers of this amazing Korean Seafood Noodle Soup ? No worries. For refrigeration, pop it in an airtight container and it'll happily sit in the fridge for up to 3 days .

When reheating, just microwave it or warm it up in a pot on the stove. Freezing is an option, but keep in mind the noodles might get a bit soft when thawed.

If you do freeze, use it within 1 month .

Tweaking the Recipe: Variations

Fancy a change? Want to make the Best Jjamppong Recipe your own? Cool! For a veggie version, swap out the chicken broth for vegetable broth and skip the fish sauce.

Chuck in loads of tofu for extra protein. If you're watching the spice, ease up on the gochugaru. Or maybe add a spoon of honey to sweeten it up.

You can even swap seasonal greens like baby spinach for Napa cabbage

Cracking the Nutrition Code

Okay, so let's break down what you're getting with this Asian Seafood Noodle Soup . It's packed with protein from the seafood.

It's loaded with nutrients from the veggies. Plus, those Fresh Egg Noodles give you a good dose of carbs for energy.

Overall, it's a pretty balanced meal.

Honestly, making Homemade Jjamppong is a total win. Don't be scared to give it a go. It's supposed to be fun! And who knows, you might just discover your new favourite dish.

Go on, get cooking!

Frequently Asked Questions

What exactly is Jjamppong Korean Seafood Noodle Soup, and is it really that spicy?

Jjamppong is a Korean noodle soup known for its vibrant red broth and generous amounts of seafood. Think of it as Korea's answer to a spicy seafood stew, served with thick, chewy noodles.

And yes, it can be quite spicy, but you can definitely adjust the amount of chili to your liking start small and add more until it's just right. It's all about finding that sweet spot of flavour and fire!

I can't find all the seafood listed. Can I make substitutions in my Jjamppong Korean Seafood Noodle Soup?

Absolutely! The beauty of Jjamppong is that it's quite flexible. If you can't find mussels or clams, feel free to use more shrimp, squid, or even add some white fish. Fish balls or imitation crab also work well.

Just remember to use the freshest seafood you can find to get that authentic flavour that'll make you say "Kimchi and crackers, this is good!"

Help! My Jjamppong broth isn't as red and spicy as I expected. What did I do wrong?

Don't panic! The colour and spice level mainly come from the gochugaru (Korean chili flakes) and gochujang (Korean chili paste). Make sure you're using good quality gochugaru; older flakes lose their potency.

Also, bloom the chili by sautéing it briefly in the oil before adding the broth this helps release its flavour and colour. If it's still not spicy enough, add more gochugaru a little at a time until you reach your desired heat, and remember a little goes a long way.

Can I make Jjamppong Korean Seafood Noodle Soup vegetarian or vegan?

Yes, you can! Simply substitute the chicken broth with vegetable broth. Omit the fish sauce or substitute with a vegetarian fish sauce alternative or soy sauce. Load up on extra tofu, mushrooms, and other veggies like bok choy. You can even find vegetarian seafood alternatives these days to add that authentic touch.

It's a versatile dish that's easy to adapt, so get creative!

How long can I store leftover Jjamppong, and does it freeze well?

Leftover Jjamppong can be stored in the refrigerator for up to 2-3 days. The noodles will continue to absorb the broth, so they might get a bit soft. It's best to store the noodles separately from the broth and add them when you reheat. Freezing isn't recommended as the noodles will become very mushy.

But, if you're desperate, freeze the broth separately and cook fresh noodles when you're ready to eat.

Is Jjamppong Korean Seafood Noodle Soup healthy? What are the nutritional considerations?

Jjamppong offers a good source of protein from the seafood and tofu, plus vitamins and fibre from the vegetables. However, it can also be high in sodium due to the broth and fermented ingredients. To make it healthier, use low-sodium broth and be mindful of the soy sauce and fish sauce.

Portion control is also key, like with any delicious dish. And remember, everything in moderation, including moderation itself!