Korean Spicy Seafood Noodle Soup
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Jjamppong is a Korean-Chinese noodle soup where seafood and vegetables are stir-fried in chili oil at very high heat before broth is added, a sequence that fundamentally shapes the soup.
Read more
Blooming gochugaru in hot oil instead of adding it directly to liquid extracts fat-soluble compounds that carry a smoky, toasted depth the raw powder cannot contribute. Squid, mussels, and shrimp release their own juices during the fry stage, and those juices dissolve into the chicken stock when the liquid hits the pan. Cabbage and onion caramelize in the residual oil and give off natural sugars that temper the chili heat. Soy sauce binds the seasoning and gives the broth its reddish-brown depth. Springy fresh wheat noodles absorb the concentrated broth, and by the time they reach the table the noodles are already carrying the full flavor of the soup in every strand.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Score 120g squid body at 1cm intervals and cut into bite-sized pieces.
Scrub 150g mussels with a brush, remove the beards, and rinse.
- 2Control
Heat 3 tbsp oil in a wok over high heat.
Add green onion and stir-fry for 30 seconds to infuse the oil with onion fragrance.
- 3Control
Add 80g onion and 120g cabbage and stir-fry over high heat for 2 minutes until the vegetables wilt.
- 4Heat
Add 2 tbsp gochugaru and stir-fry 20 seconds to bloom the color and aroma.
Add squid and mussels and stir-fry quickly for 1 minute until just cooked on the outside.
- 5Control
Pour in 1 tbsp soy sauce and 700 ml chicken broth, then boil over high heat so the seafood and vegetables flavor the broth.
- 6Heat
Cook 300g Chinese noodles separately in another pot as directed, drain, and place in bowls.
Ladle the hot broth and toppings generously over them.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Chili powder bloomed in hot oil gives this seafood noodle soup a scorched, aromatic heat.
- Finish cue
- Cook 300g Chinese noodles separately in another pot as directed, drain, and place in bowls.
- Avoid this
- Briefly toast chili flakes to avoid bitterness.
- Substitution
- Blooming gochugaru in hot oil instead of adding it directly to liquid extracts fat-soluble compounds that carry a smoky, toasted depth the raw powder cannot contribute.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
40min, 9 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
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