Jjamppong is a spicy Korean-Chinese noodle soup brimming with seafood, pork, and crisp vegetables. Infused with garlic, ginger, and gochugaru, its bold, smoky broth delivers comforting heat. Served over chewy Chinese noodles, this vibrant dish is perfect for warming up and satisfying your craving for a rich, umami-packed meal.

Try this recipe from W Table.

Ingredients:

  • 1/2 squid
  • 6 to 8 shrimp
  • 1 handful clams (120 grams)
  • 60 grams pork
  • 1/2 onion
  • 1 stalk green onion
  • 3 baby bok choy heads
  • 2 napa cabbage leaves
  • 2 wood ear mushrooms
  • 2 to 3 shiitake mushrooms
  • 1 red chile pepper
  • Carrot, a small amount
  • Zucchini, a small amount
  • 1 teaspoon minced garlic
  • 1/2 teaspoon minced ginger
  • 4 cups (800 milliliters) water
  • 2 tablespoons red chile pepper powder (gochugaru)
  • 2 tablespoons soy sauce
  • 1 teaspoon chicken bouillon powder
  • 1/2 tablespoon salt
  • A pinch black pepper
  • 2 portions fresh Chinese noodles

(Serves 2)

Instructions

Rinse the clams thoroughly under running water after soaking them for 1 to 2 hours in water with a bit of salt and wrapped in a black plastic bag or foil to block out light.

Score the squid diagonally and cut into bite-sized pieces. Slice the green onion lengthwise and then into 5-centimeter lengths. Slice the onion, carrot and zucchini into thin strips. Cut the cabbage and bok choy into bite-sized pieces. Soak the wood ear mushrooms for 30 minutes and prepare all mushrooms by trimming them to bite-sized pieces.

Heat a pan with oil and saute the minced garlic, ginger and green onion until fragrant, then add the pork and cook until browned.

Add all the vegetables except bok choy, then stir in the soy sauce and red chile pepper powder, allowing the vegetables to absorb the flavors. (Tip: Pour the soy sauce around the edge of the pan for a hint of smoky flavor.)

Pour half the water into the pan, add salt, chicken bouillon powder and black pepper, and bring to a boil. Once the flavors have developed, add the remaining water and continue boiling. Add the seafood, then finally add the bok choy just before serving. (Tip: Adding preheated water or beef bone broth can enhance the depth of flavor.)

Cook the Chinese noodles in boiling water for 3 to 4 minutes, then rinse in cold water, dip briefly in hot water and drain.

Place the noodles in a bowl, pour over the hot broth and serve immediately. (Tip: Rinsing the noodles in cold water and then dipping them briefly in hot water creates a more elastic texture.)

[Source: W table]


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