Korean Spicy Seafood Noodle Soup
Jjamppong is a fiery Korean-Chinese noodle soup where squid, mussels, and vegetables are stir-fried in chili-infused oil before being flooded with chicken stock and brought to a rolling boil. The high-heat frying step blooms the gochugaru in oil, embedding a smoky, roasted spice into the broth that raw chili powder alone cannot achieve. Cabbage, onion, and green onion soften into the liquid and release their natural sugars, while soy sauce ties the seasoning together. Springy fresh wheat noodles absorb the vivid red broth, delivering intense heat and deep seafood flavor in every mouthful.
Adjust Servings
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.
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