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Jjambbong (짬뽕) – Spicy Seafood Noodle Soup
More recipes: Korean recipes · Noodle recipes · All Asian recipes
Jjambbong (짬뽕) – Spicy Seafood Noodle Soup
Laura Chen
4
20 minutes
30 minutes
600
Korean
Soup
Jjambbong is a fiery Korean seafood noodle soup with a deep, aromatic broth. It combines fresh seafood, tender pork and crisp vegetables with gochugaru and gochujang for an intense, bold flavor.
Ingredients
Ingredients
- 200 g wheat noodles (e.g. ramyun or udon)
- 200 g mixed seafood (shrimp, mussels, squid)
- 100 g pork belly (in thin strips)
- 1 onion (cut into thin strips)
- 1 carrot (cut into strips)
- 1/2 zucchini (cut into strips)
- 1/4 head of cabbage (in rough pieces)
- 2 scallions (sliced)
- 3 garlic cloves (chopped)
- 1 tsp ginger (grated)
- 1 tbsp gochugaru (Korean chili powder)
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 1 tsp sugar
- 800 ml chicken broth
- 200 ml water
- 2 tbsp vegetable oil
- Salt and pepper, to taste
Instructions
- Heat the oil in a large pot over medium heat and fry the pork belly until lightly browned.
- Add the garlic, ginger and gochugaru and sauté briefly until fragrant.
- Add the onion, carrot, zucchini and cabbage and stir-fry for 2 to 3 minutes.
- Stir in the gochujang, soy sauce, fish sauce and sugar.
- Add the chicken broth and water, bring to a boil and simmer for 10 minutes.
- Add the seafood to the soup and simmer for another 5 minutes.
- Meanwhile, cook the wheat noodles according to the package instructions and drain.
- Divide the noodles among bowls and ladle the hot soup over them.
- Garnish with scallions and serve right away.
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More recipes: Korean recipes · Noodle recipes · All Asian recipes