Jjamppong (짬뽕 (jjamppong))
Overview
Jjamppong is a fiery red Korean noodle soup loaded with seafood and vegetables. Garlic, ginger, onion, cabbage and courgette are stir-fried over very high heat with gochugaru chilli flakes and chilli oil, which gives the broth its smoky edge and bright colour. Stock is poured in, then mussels, squid, prawns and sometimes a little pork are added. The soup is ladled over thick, chewy wheat noodles. It is spicy, rich and full of seafood flavour, and it is one of the two great dishes of Korean-Chinese restaurants, together with the black bean noodles called jajangmyeon.
History
Jjamppong was created by Chinese immigrants in Korea, many of them from Shandong, who ran small restaurants in port cities such as Incheon. It is related to a Chinese noodle dish, and the same name is used for a similar soup in Nagasaki, Japan. Korean cooks added chilli flakes and made it much spicier. Today it is ordered every day for lunch and delivery across South Korea.
Main ingredients
Wheat noodles, mussels and squid, prawns, cabbage and onion, gochugaru chilli flakes, garlic. The soup is built on seafood or pork broth and is usually served hot. Diet: pescatarian; not usually gluten-free.
Explore: Fish and seafood soups · Noodle soups · Cabbage soups · More soups from South Korea
Recipe
Method
- 1
Fry the garlic, ginger and spring onion in the chilli oil, then add the gochugaru and stir for 30 seconds.
- 23 min
Add the vegetables and stir-fry over high heat for 3 minutes.
- 3
Pour in the stock with the soy and fish sauce and bring to the boil.
- 44 min
Add the seafood and cook for 4 minutes until the mussels open.
- 5
Cook the noodles separately, place in bowls and ladle over the soup.
- ✓
Serve. About 45 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
