That Spicy Chick

Spicy Korean Seafood Soup Noodles (Jjamppong)

This Spicy Korean Seafood Soup Noodles (Jjamppong) is a fiery and spicy soup that’s loaded with veggies, seafood, and meat! It’s a super easy to make, customizable, and extremely hearty and filling!

Squid, prawns, mussels, pork, and mushrooms, in a spicy red soup with noodles in a white bowl.

Friends, meet my new best friend, lover, soulmate? Introducing the one and only – ta-da-da-da-da-dahhh! Jjamppong!! 😍

Or if you prefer, we can call her by her English name because she’s cool like that, even if she’s hot, hot, hot! 🔥🔥🔥 I present to you, Spicy Korean Seafood Soup Noodles!! 🎉

Friends, pals, guys and gals, hello, hello again! Welcome back to That Spicy Chick’s Noodles & Pasta mini-series! I hope you’re enjoying all the slurping and carb-loaded deliciousness as much as I am! 😉

This week, I’m sharing a mouthwatering and hearty soup noodles recipe, and it’s become one of my favorite Asian soups with noodles to slurp away on this summer!

Squid, prawn, mussel, clam in a spicy red soup with noodles in two diagonally placed bowls. Chopsticks and a spoon are also in the front bowl.

This Spicy Korean Seafood Soup Noodles (Jjamppong) is a fiery and feisty soup thanks to gochugaru (Korean chili flakes/powder), and it’s made with plenty of veggies, a delicious seafood medley, and meat, and served over noodles. It’s also super easy to make and ready from start to finish in just 40 minutes!

Let’s jump in shall we? I think you are going to want to be pals with my new bestie! 🤗

Squid, prawn, mussel, clam in a spicy Korean soup with noodles in two diagonally placed bowls. A small bowl with kimchi in the back.

WHAT IS JJAMPPONG?

So interestingly enough, Jjamppong is actually considered to be a Korean-Chinese fusion soup and is not entirely Korean. In fact, it is said that Chinese immigrants actually invented a similar soup back when they were living in Nagasaki, Japan and called it Champon.

Then when the Koreans adapted it and added gochugaru and chili oil to the dish, they also adapted the name and called their bold and fiery noodle soup Jjamppong.

Today if you visit a Chinese restaurant in Korea, you can find Jjamppong on the menu. Both locals and tourists enjoy this spicy and filling soup all year round. But it is more comforting and warming during winter when it’s stupid cold, just like this Tom Kha Gai (Coconut Milk Chicken Soup) is.

A white bowl with squid, a jumbo prawn, mussel, clam, pork, and chilies with noodles in a spicy broth.

However, I recently read an interesting article about how spicy foods can help you beat the heat during hot summers. And this is probably why I have been enjoying and making this Spicy Korean Seafood Soup Noodles all this month!

Simply put though, Jjamppong is a deliciously filling and spicy soup that is made with some veggies, lots of seafood, and meat, and it is served over slurp-ili-cious noodles!

Squid, prawn, mussel, clam in a spicy Korean soup with noodles in two diagonally placed bowls. A small bowl with kimchi in the back.

SPICY KOREAN SEAFOOD SOUP NOODLES INGREDIENTS

Ladle with spicy Korean Seafood Soup held over a bowl with noodles, mushrooms, onion and chilies.

Here’s what you’ll need to make this Spicy Korean Seafood Soup Noodles:

  • Aromatics: You’ll need the holy trinity of Chinese cuisine – garlic, ginger, and spring onion. You’ll also need some fresh red or green chilies. But you can also use a jalapeño or two instead if you like.
  • Veggies: I used thinly sliced yellow onion, Asian black mushrooms (Shitake), and Korean cabbage (also known as Napa or Chinese cabbage) in this soup. But if you don’t want to use cabbage, you can swap for bok choy and/or add carrots and zucchini slices if you like.
  • Meat: I used some pork belly that resembles a thick-cut slabs of bacon, and I sliced it thinly. But feel free to use other cuts of pork, pork collar or tenderloin.
  • Seafood: A combination of jumbo black tiger prawns, squid, littleneck clams, and mussels. You’ll need 6-8 pieces of prawns, clams, and mussels, as well as 3.5 ounces/100 grams of squid. Be sure not to slice the squid into too small pieces – they will shrink a lot during cooking.
  • Kimchi: My favorite brand of store-bought kimchi is Jinmi’s Hot Cabbage Kimchi. It’s spicy, and loaded with flavor and umami! If you can’t find this particular brand, any type of kimchi will do. I recommend chopping the kimchi because some cabbage/radish pieces can be quite large. I normally spoon the kimchi into a measuring cup and cut it with cooking scissors.
  • Gochugaru (Korean Chili Pepper Flakes/Powder): Gochugaru can be hot if you use it in large quantities, so adjust the amount according to taste. I recommend 1-2 tablespoons for those who like mild to moderately spicy food, and 3 tablespoons for the die-hard spicy food lovers out there!
  • Gochujang (Korean Chili Pepper Paste): Despite its deep dark shade of red, gochujang is not immensely hot. It’s actually a spicy-sweetish smoky tasting paste that’s more flavorful than spicy. I recommend using 2-3 tablespoons for this soup.
  • Low Sodium Light Soy Sauce: Just two tablespoons will do the trick.
  • Seasonings: Some kosher salt and freshly cracked black pepper. I use a teaspoon of salt, and half a teaspoon of black pepper. But feel free to add as little or as much as you like.
  • Broth: I used pork bone broth, but you can also use low sodium chicken broth, anchovy broth, or even beef broth if you like.
  • Oils: I cook this soup in sesame oil for extra fragrance and flavor, as well as chili oil for more heat. However, I’ve listed the chili oil as optional, and you are most welcome to omit it if you don’t want the soup to be too spicy.
  • Noodles: You’ll need some Korean Chopped Wheat Noodles, which can be found in the fridge section in well-stocked supermarkets in Asia. You can also find them at Korean or Asian grocery stores if there’s one near you and if you’re based outside of Asia.
Squid, prawn, mussel, clam in a spicy red soup with noodles in a bowl. Chopsticks and a spoon are also in the bowl.

HOW TO MAKE SPICY KOREAN SEAFOOD SOUP NOODLES

To make this mouthwatering and tasty soup noodles, start by preparing your ingredients.

Broth in measuring cup being poured in a wok with spicy stir-fried vegetables and pork.
  1. Prepare the aromatics & vegetables: Chop the garlic, ginger, onion, fresh chilies (or jalapeños) cabbage, mushrooms, spring onion, and kimchi as indicated. Set everything aside until needed.
  2. Prepare the meat & seafood: Slice the pork into ¼ inch wide strips. Rinse the jumbo prawns thoroughly and pat-dry with a paper towel. Rinse and chop the squid into 1/2 inch wide pieces, then rinse again and pat-dry. Soak and rinse the clams thoroughly if using fresh. Soak and scrub the mussels with a metal brush if using fresh to rid them of their grit. (Note: if your clams and mussels are frozen and the package they came in indicates that they are ready to cook, you can skip rinsing and scrubbing them.) Place the pork, squid, mussels, and clams in individual bowls and set aside.
  3. Prepare the “Other” ingredients: Measure out the pork bone (or chicken) broth if needed. Cut the kimchi (I like to spoon the kimchi into a measuring cup and then cut it up with cooking scissors).
Spicy Korean Seafood Soup Noodles simmering in a wok on the stovetop.

Now that you’ve got all the prep work out of the way, it’s time to cook up a fiery storm and make this delicious Spicy Korean Seafood Soup Noodles!

  1. Cook the aromatics: Heat sesame oil and chili oil (if using) over medium-high heat in a large wok or stockpot. Once hot, add gochugaru, garlic, ginger, jalapeños (or chilies), spring onion, and pork. Stir-fry for 3-4 minutes until fragrant and the pork is no longer pink.
  2. Cook the veggies: Add the mushrooms, cabbage, kimchi, and gochujang and stir-fry until combined and the vegetables have slightly softened – about 2 minutes.
  3. Add the broth and seasonings: Then, stir in the pork bone broth and low sodium light soy sauce, and season with kosher salt and freshly cracked black pepper to taste. Bring the soup to a rapid boil – it will take about 6-10 minutes before the soup starts boiling.
  4. Cook the seafood: Lower the heat to medium, and add the mussels and clams, followed by the prawns and squid after 4 minutes. Simmer and cook for 4-6 more minutes (8-10 minutes in total) or until the seafood has fully cooked through.
  5. Boil the noodles: Meanwhile and on another burner, bring a pot of water to a boil and cook the Korean wheat noodles according to package instructions. Drain and set aside. (I like to run cold water over the noodles to prevent them from sticking and cooking further.)
  6. To Serve: Divide the noodles into four bowls and ladle the Spicy Korean Seafood Soup in each bowl. Season with more freshly cracked black pepper if desired and serve immediately!

Full instructions in recipe card below.

Chopsticks holding up a bite of noodles over a bowl.

VARIATIONS:

This Spicy Korean Seafood Soup Noodles is 100% customizable to suit your taste, so here are some possible variations:

  • Swap the meat: Feel free to use chicken or beef instead of pork if you like.
  • Use different or add more veggies: I kept it simple and only added sliced onion, cabbage, and mushrooms. But you can totally add some sliced zucchini, carrots, or bok choy if you like!
  • Use a different combination of seafood: Swap or add any of your favorite seafood! I recommend scallops, silky fish like sole, halibut, mahi mahi, and bass. Just be careful to not overcook any of the seafood. And make sure that you time when you add them based on how long it takes them to cook. If you’re not sure, just add all the seafood at the same time and keep an eye on the wok and check them for doneness every 3 to 4 minutes. But in general, scallops cook very quickly (1 to 3 minutes), and fish normally takes 10 to 12 minutes to cook through in soups and stews. So my recommendation would be to add the fish first to the wok, and then the scallops after about 8 to 10 minutes.
  • Use different Noodles: Feel free to use any type of Asian noodles such as ramen, Japanese or Korean udon, or egg noodles if that’s easier to find. Heck, you can totally even make this with linguini or spaghetti if you like and if you don’t have easy access to Asian noodles.
  • Add more broth: Feel free to add more broth if you would like soupier noodles. I normally do prefer more soup with my noodles. But I found that cooking in them with less broth tastes and just as delicious! Either way it’ll taste great, so don’t hesitate to add more broth for even MORE slurping action, my friend!
  • Make it spicier or milder: If spice if your game like it is mine, feel free to go crazy add more gochugaru, gochugaru, fresh chilies/jalapeños, and more chili oil. Alternatively and if you’re not big on heat, use less gochugaru and gochujang, and feel free to omit or deseed the fresh chilies/jalapeños.
  • Make it gluten-free: Use gluten-free noodles or any gluten-free noodle-type pasta, as well a gluten-free gochujang such as Wholly Gochujang.
Squid, prawn, mussel, clam with noodles and spicy broth in a bowl. Chopsticks and a spoon are also in the bowl.

MORE ASIAN SOUPS & NOODLES

Looking for more delicious Asian soups and noodles recipes? Below are some of my favorites!

Check out the other recipes from this Noodles & Pasta mini-series!

If you make this recipe, tag @thatspicychick on Instagram and hashtag it #thatspicychick. I wanna see!! 🤗

Print
Squid, prawns, mussels, pork, and mushrooms, in a spicy red soup with noodles in a white bowl.

Spicy Korean Seafood Soup Noodles (Jjamppong)

This Spicy Korean Seafood Soup Noodles (Jjamppong) is a fiery and spicy soup that’s loaded with veggies, seafood, and meat! It’s a super easy to make, customizable, and extremely hearty and filling!

  • Author: Lavina
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40
  • Yield: 34 1x
  • Category: Noodles
  • Method: Simmer
  • Cuisine: Korean-Chinese
Scale

Ingredients

Aromatics & Vegetables:

  • 6 Garlic cloves – finely minced
  • 1.5 inch chunk Ginger – finely minced
  • ¼ Yellow Onion – thinly sliced
  • 5 ounces / 142g Korean Green Cabbage (Napa Cabbage or Bok Choy will work great too)
  • 3 Asian Brown Mushrooms (such as Shitake) – soaked for 1015 minutes, stubs removed and discarded (or reserved to make vegetable broth another day), then thinly sliced
  • 1 Spring Onion – cut into 1-inch pieces
  • 24 Red or Green chilies or, to taste (you can also use 12 Jalapeños instead)

Meat & Seafood:

  • 3.5 ounces / 100g fatty pork (such as pork belly) – sliced into ¼-inch wide pieces
  • 68 Jumbo Black Tiger Prawns – rinsed thoroughly and pat-dried
  • 3.5 ounces / 100g Squid – rinsed thoroughly and chopped into ½ inch wide rings/pieces
  • 68 frozen or fresh Littleneck Clams – soaked and rinsed if using fresh
  • 68 frozen or fresh Mussels – soaked and scrubbed thoroughly if using fresh

Other:

  • 23 TBLS Gochugaru (Korean Chili Powder) – see notes*
  • 23 TBLS Gochujang (Korean Hot Pepper Paste)
  • 2 TBLS Low Sodium Light Soy Sauce
  • 1 TSP Kosher Salt, to taste
  • ½ TSP freshly cracked Black Pepper, to taste
  • 1000ml / 1 Liter Pork Bone or Low Sodium Chicken Broth
  • 1 TBLS Sesame Oil
  • 1 TBLS Chili Oil (optional)
  • 300g Korean Chopped Wheat Noodles (or any type of Asian noodles such as ramen, udon, or egg noodles)
  • ½ cup Kimchi – chopped/cut

Instructions

Prep:

  1. Prepare the aromatics & vegetables: Chop the garlic, ginger, onion, fresh chilies (or jalapeños) cabbage, mushrooms, spring onion, as indicated. Set everything aside until needed.
  2. Prepare the meat & seafood: Slice the pork into ¼ inch wide strips. Rinse the jumbo prawns thoroughly and pat-dry with a paper towel. Rinse and chop the squid into 1/2 inch wide pieces, then rinse again and pat-dry. Soak and rinse the clams thoroughly if using fresh. Soak and scrub the mussels with a metal brush if using fresh to rid them of their grit. (Note: if your clams and mussels are frozen and the package they came in indicates that they are ready to cook, you can skip rinsing and scrubbing them.) Place the pork, squid, mussels, and clams in individual bowls and set aside.
  3. Prepare the “Other” ingredients: Measure out the pork bone (or chicken) broth if needed. Cut the kimchi (I like to spoon the kimchi into a measuring cup and then cut it up with cooking scissors).

For the Spicy Korean Seafood Soup Noodles:

  1. Cook the aromatics: Heat sesame oil and chili oil (if using) over medium-high heat in a large wok or stockpot. Once hot, add gochugaru, garlic, ginger, jalapeños (or chilies), spring onion, and pork. Stir-fry for 3-4 minutes until fragrant and the pork is no longer pink.
  2. Cook the veggies: Add the mushrooms, cabbage, kimchi, and gochujang and stir-fry until combined and the vegetables have slightly softened – about 2minutes.
  3. Add the broth and seasonings: Stir in the pork bone broth and low sodium light soy sauce, and season with kosher salt and freshly cracked black pepper to taste. Bring the soup to a rapid boil – it will take about 6-10 minutes before the soup starts boiling.
  4. Cook the seafood: Lower the heat to medium, and add the mussels and clams, followed by the prawns and squid after 4 minutes. Simmer and cook for 4-6 more minutes (8-10 minutes total) or until the seafood has fully cooked through.
  5. Boil the noodles: Meanwhile and on another burner, bring a pot of water to a boil and cook the Korean wheat noodles according to package instructions. Drain and set aside. (I like to run cold water over the noodles to prevent them from sticking and cooking further.)
  6. To Serve: Divide the noodles into four bowls and ladle the Spicy Korean Seafood Soup in each bowl. Season with more freshly cracked black pepper if desired and serve immediately!

Notes

  1. Gochugaru can be hot if you use it in large quantities, so adjust according to taste. I recommend 1-2 tablespoons for those who like mild to moderately spicy food, and 3 tablespoons for the spicy food lovers out there!

Nutrition

  • Serving Size: 1 bowl
  • Calories: 601
  • Sugar: 10.7g
  • Sodium: 1959.5mg
  • Fat: 26.1g
  • Saturated Fat: 6.5g
  • Unsaturated Fat: 14.3g
  • Trans Fat: 0g
  • Carbohydrates: 69.5g
  • Fiber: 2.9g
  • Protein: 23.7g
  • Cholesterol: 105.9mg
Squid, prawns, mussels, pork, and mushrooms, in a spicy red soup with noodles in a white bowl.

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