Jjampong (Spicy seafood noodle soup)

 
Jjampong is a popular Korean Chinese dish alongside jja jjang myun and tangsuyuk. This spicy seafood noodle soup has shrimp, clams or mussels, and squid with a variety of vegetables all cooked in a homemade broth. Like many Korean foods, this dish looks much spicier than it really is so don’t be afraid! You can also adjust the spiciness according to your preference. Easy to make in less than an hour, this soup will warm you up on those cold chilly nights. 
 
jjampong
 
jjampong 
jjampong 
jjampong
Jjampong
Serves 6
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Total Time
45 min
Total Time
45 min
569 calories
68 g
153 g
16 g
37 g
3 g
1126 g
2570 g
6 g
0 g
11 g
Nutrition Facts
Serving Size
1126g
Servings
6
Amount Per Serving
Calories 569
Calories from Fat 145
% Daily Value *
Total Fat 16g
25%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Cholesterol 153mg
51%
Sodium 2570mg
107%
Total Carbohydrates 68g
23%
Dietary Fiber 5g
21%
Sugars 6g
Protein 37g
Vitamin A
36%
Vitamin C
134%
Calcium
19%
Iron
53%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Dashi
  1. 3 dried shiitake mushrooms
  2. 1 3x3 inch dried kelp piece
  3. 1/2 onion, sliced
  4. 2 garlic cloves, whole
  5. 1/4 cup dried shrimp
  6. 10 dried anchovies, guts removed
  7. 10 cups water
Stew
  1. 1 tbsp vegetable oil
  2. 3 cloves garlic, minced
  3. 1 tbsp minced ginger
  4. 1 Thai chile pepper, thinly sliced
  5. 8 ounces pork loin, thinly sliced
  6. 1/2 carrot, peeled and sliced 1/4 inch thick slices, 2 inches long
  7. 1/2 onion, sliced
  8. 1 zucchini, sliced 1/4 inch thick slices, 2 inches long
  9. 6 green onions, 2 inch long pieces
  10. 3 cups napa cabbage, chopped
  11. 1 leek, cut in half and into 2 inch pieces
  12. 4 ounces mushrooms, sliced
  13. 2 tbsp sesame oil
  14. 3 tbsp Korean hot pepper flakes (gochugaru)
  15. 4 ounces shrimp
  16. 4 ounces clams
  17. 4 ounces squid
  18. 10 cups broth
  19. 1 tbsp fish sauce
  20. 1 tbsp soy sauce
  21. salt and pepper
  22. 1 lb fresh egg noodles
Instructions
  1. Prepare the broth by combining dried shiitake mushrooms - 10 cups water in a large pot. Bring to a boil over high heat. Reduce heat and simmer for 20 minutes. Remove from heat and strain the broth, discarding the mushrooms, anchovies and other seasonings. Set aside.
  2. Heat 1 tbsp vegetable oil in large wok or pot over medium-high heat. Add the garlic, ginger and Thai chile and saute for 30 seconds. Add the sliced pork loin and stir to combine. Cook until no longer pink, about 5 minutes.
  3. Add all of the vegetables from the carrots - mushrooms. Cook until the vegetables have softened, stirring frequently, about 6-7 minutes.
  4. Stir together sesame oil and hot pepper flakes in a small bowl. Add to the cooked vegetable mixture and stir to combine.
  5. Add the shrimp, clams, squid and broth to the pot. Cover and let the seafood simmer gently in the broth about 10 minutes or until the clam shells have opened and the squid is pink. Season the soup with fish sauce, soy sauce, and salt and pepper. Adjust seasoning adding more fish sauce and soy sauce if needed.
  6. Cook fresh egg noodles as directed on the package. Drain and portion noodles into 6 bowls and ladle soup on top with the seafood. Serve immediately.
beta
calories
569
fat
16g
protein
37g
carbs
68g
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**Helpful tips and common mistakes

First step in preparing jjampong is making the broth. I’ve seen people prepare this stew using chicken broth but since this is a seafood soup, I like to use a seafood broth. The base for this broth is similar to a dashi with a couple added ingredients and no bonito flakes. 

You can find dried anchovies at any Asian market. Dried anchovies are commonly used in Korean soups to build the foundation for the broth. When purchasing the item, look for anchovies that are about 2-3 inches long and have clean shiny skins. You can buy them in bulk and store them in the freezer for future use. 
 
You want to have anchovies that are at least 2 inches to impart more flavor onto the broth. Make sure to clean out the guts, the black section near the head as the guts can impart a sour taste.
 
dried anchovy 
Dried kelp is as known as dashima and is another common ingredient used in making anchovy stock.  Dried dashima comes as long sheets with white powder on the surface. Dashima can also be bought in bulk and stored in a cool dry place for several months.
 
Add all of the ingredients for the stock in one pot and boil uncovered, to release any of the strong fishy quality from the anchovies. You want to cook the broth for only 20 minutes to hold onto the delicate flavor clarity of the liquid.
 
anchovy broth
 
While the broth is cooking, prepare all of the other ingredients for the jjambong. When preparing the leek, use only the white section. If the leek was being used for a stock, I would use the entire leek; however, the top green section is tough to eat and should thus be removed. Make sure to clean in between all the layers since leeks are particularly dirty. 
 
leek 
This seafood noodle soup can be a bit flexible on the vegetables. You can eliminate the zucchini and mushrooms, use wood ear mushrooms, or even add bamboo shoots.
 
jjampong vegetables 
Jjampong usually has shrimp, squid and clams or mussels. I chose to use head on shrimps to add more flavor to the broth. You can also use pork belly instead of pork loin if you want a soup that’s a little richer. 
 
fresh seafood 
Fresh egg noodles are my choice for jjampong but you can also use udon noodles instead. 
 
fresh noodles 
If you are more sensitive to heat, reduce the amount of red chili flakes. The Korean chili flake used in this soup is called gochugaru and can be found in Korean markets or even in the Asian aisle of supermarkets. You want to use gochugaru and not red chili flakes because gochugaru is a combination of smoky, spicy, and even a little sweet whereas the American chili flakes are just spicy.
 
jjampong 
I am ashamed to say that I never had jjampong before but I fell in love with this soup. I served this dish to someone who had jjampong many times before and he commented that it was even better than the ones served at restaurants! He noticed that my version was not as oily as others can be but still had great flavor. The broth was slightly sweet from the shrimp but still delicate. The high quality of the seafood used in the soup was evident as everything tasted very fresh. Even though this jjampong is flavorful, it’s still light enough for you to enjoy a nice big bowl and not feel heavy!
 
jjampong
 
 Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles
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2 Comments

  1. Haziqah

    What can i use to replace kelp if i don’t have it??

    • cma0425

      You can either just cook without it since there are sardines to help flavor the stock or add bonito flakes. After the dashi has cooked for 20 minutes, remove from heat. Add the bonito flakes and cover. Let sit for another 10 minutes than strain and proceed with the recipe.

      There are also dashi stock powders that you can use. Simply add water and bring to a boil. It’s similar to the idea of chicken bouillon cubes.

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