Korean Spicy Seafood Noodle Soup
Jjamppong is a fiery Korean-Chinese noodle soup made with stir-fried seafood, vegetables, and chili broth for bold smoky flavor.
Instructions
- 1
Cut squid into bite-size pieces and rinse mussels well.
- 2
Heat oil in a wok and stir-fry green onion to make scallion oil.
- 3
Add onion and cabbage, stir-frying on high heat until softened.
- 4
Stir in chili flakes for 20 seconds, then add squid and mussels.
- 5
Pour in soy sauce and stock, then boil for 6-7 minutes.
- 6
Cook noodles separately, place in bowls, and ladle over the soup.
Tips
Nutrition (per serving)
Adjust Servings
More Recipes
Abura Soba (Oil Ramen)
Japanese noodles tossed in a savory soy oil sauce without broth. Rich and concentrated, this dry ramen style lets toppings shine.
Aglio e Olio (Garlic Olive Oil Pasta)
This classic oil pasta highlights the bold aroma of garlic and olive oil. A gentle chili kick keeps the finish clean and bright.
Anchovy Broth Thin Noodle Soup
Thin wheat noodles in a light anchovy-kelp broth. Simple, clean, and deeply satisfying — the everyday noodle of Korean home cooking.