Description
This Spicy Korean Jjamppong with mixed seafood and noodles is a bold, fiery, and deeply satisfying dish. It features a rich, spicy broth packed with fresh seafood and vegetables, served over chewy noodles. It’s a perfect soul-warming meal, especially on cold nights.
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 small onion, thinly sliced
- 1/2 cup chopped Napa cabbage
- 1/2 cup zucchini, julienned
- 1/2 cup carrots, julienned
- 2 scallions, chopped
- 2 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 5 cups chicken or anchovy stock
- 1/2 teaspoon sugar
- Salt and pepper to taste
- 1/2 pound mussels, scrubbed and debearded
- 1/2 pound clams, scrubbed
- 1/2 pound squid, cleaned and sliced into rings
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound firm white fish (like cod or tilapia), cut into bite-sized chunks
- 1/2 pound frozen seafood mix (optional)
- 14 oz fresh or dried Korean wheat noodles (or ramen/udon)
- Chopped scallions (for garnish)
- Sliced fresh red chili (for garnish)
- Drizzle of sesame oil (for garnish)
Instructions
- Prepare the seafood: Thaw frozen seafood if using. Clean mussels and clams. Slice squid and fish. Peel shrimp. Set aside.
- Sauté aromatics: Heat vegetable and sesame oil in a large pot over medium heat. Add garlic, ginger, and gochugaru. Stir for 30 seconds until fragrant.
- Add vegetables: Add onions, cabbage, zucchini, and carrots. Sauté for 4–5 minutes until slightly softened.
- Build the broth: Stir in gochujang, soy sauce, oyster sauce, sugar, and pepper. Pour in stock. Bring to a boil, then simmer for 10 minutes.
- Cook seafood: Add mussels and clams. After 3–4 minutes, add shrimp, squid, and fish. Simmer for 5–6 minutes until all seafood is cooked. Discard unopened shellfish.
- Cook noodles: Cook noodles according to package instructions. Drain and rinse under cold water.
- Assemble: Divide noodles among bowls. Ladle hot broth and seafood over the noodles. Garnish with scallions, chili, and sesame oil if desired.
Notes
- Discard any unopened shellfish after cooking.
- Rinse noodles under cold water to stop cooking and remove excess starch.
- Garnishes are optional but recommended for added flavor and visual appeal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean, Chinese
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450-550 kcal (will vary based on specific ingredients and portion size)
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies
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