Cozy Jjamppong (Korean Seafood Noodle Soup) Recipe
As the chilly days of fall settle in, there’s nothing quite like a warm bowl of Jjamppong (Korean Seafood Noodle Soup) to welcome the season with open arms. The moment you lift a spoonful of this vibrant, spicy soup to your lips, you’ll be enveloped in a comforting wave of flavor—a little taste of warmth that dances in your soul.
Growing up, my mother would make this dish whenever the family gathered for dinner, filling the kitchen with its irresistible aroma and creating an atmosphere of joy and togetherness. Each slurp of the chewy noodles and tender seafood felt like a hug, wrapping us in nostalgia and love.
This easy weeknight dinner is not only packed with healthy, nourishing ingredients but also quick to make, allowing you to enjoy this heartening experience without a fuss. Trust me; this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Seafood Delight: With shrimp, clams, squid, and scallops, every bite is a burst of ocean flavor that feels both indulgent and refreshing.
- Spicy & Comforting: The rich gochujang adds a delightful heat, making this the perfect soup to warm your heart on cold nights.
- Quick & Easy: Ready in just about 30 minutes, this recipe is perfect for busy weeknights while still being special enough for gathering friends and family.
- Customizable: Feel free to adjust the heat or add your favorite veggies to create a soup that suits everyone’s taste!
- Nutritious Goodness: Packed with protein, vitamins, and warm broth, this is a healthy dish that doesn’t compromise on flavor!
Ingredients You’ll Need for Jjamppong (Korean Seafood Noodle Soup)
- 8 oz. (230g) Korean fresh noodles
- 2 tablespoons cooking oil
- 3 cloves garlic (minced)
- 1/2 small onion (peeled and cut into pieces)
- 8 oz. (230g) medium-sized shrimp (10-12)
- 12 oz. (350g) Manila clams
- 4 oz. (125g) squid (cut into rings)
- 4 oz. (125g) bay scallops (or sea scallops)
- 4 tablespoons gochujang (Korean Chili Paste)
- 1 tablespoon gochugaru (Korean chili powder)
- 4 cups chicken broth (or bone broth)
- 4 oz. (125g) napa cabbage (cut into pieces)
- 4 oz. (125g) bok choy
- 1-2 tablespoons soy sauce (or to taste)
- Salt (to taste)
- 2 stalks scallions (cut into strips)
Let’s Make It Together
Prepare the fresh noodles according to the package instructions until they are al dente, ensuring they still have a firm bite. Drain and set aside—don’t cook them all the way through, as they’ll finish in the soup.
In a large pot, heat the cooking oil over high heat. Add the minced garlic and onion, stir-frying until they become aromatic and fragrant.
Add in the shrimp, Manila clams, squid rings, and scallops to the pot. Follow with the gochujang and gochugaru, stirring everything together until combined.
Pour in the chicken broth (or bone broth) and bring to a quick boil.
Toss in the napa cabbage and bok choy, allowing them to soften in the bubbling broth.
Add soy sauce and salt to taste, adjusting until the flavors sing.
Finally, add the cooked noodles to the soup, gently stirring for about 30 seconds until heated through.
Stir in the scallions, then turn off the heat and serve your beautiful, steaming hot Jjamppong immediately!
Variations & Creative Twists
- Spicy Twist: Add a few extra spoonfuls of gochujang if you love the heat! Adjust to your taste for a boldly spicy experience.
- Veggie Boost: Toss in additional vegetables like mushrooms, carrots, or bell peppers for added texture and flavor.
- Creamy Version: For a creamy touch, stir in a small splash of coconut milk or heavy cream at the end for a rich finish.
- Herb Infusion: Garnish with fresh herbs like cilantro or parsley for a refreshing twist that brightens the dish.
Chef Emma’s Helpful Tips
- Make-Ahead Deliciousness: You can prepare the broth and seafood mix ahead of time; just add the noodles right before serving.
- Ingredient Swaps: Feel free to use whatever seafood you have on hand or even substitute the fresh noodles with dried ones if needed.
- Slice for Success: When cutting veggies, try to keep them uniform in size for even cooking and an appealing presentation.
- Storage Suggestions: Leftovers can be refrigerated for up to 3 days; just be aware that the noodles may soak up some broth, so you may want to add a splash of water when reheating.
What’s Inside – Nutrition Breakdown
Serving Size: About 1 1/2 cups
Calories: 410
Carbohydrates: 42g
Sugar: 4g
Fat: 12g
Protein: 30g
Sodium: 900mg
Frequently Asked Questions
Can I make this ahead?
Yes! You can prepare the broth and seafood mixture in advance. Just cook the noodles fresh right before serving.
Can I use different ingredients?
Absolutely! Feel free to swap out seafood or add different vegetables based on your preference or what you have handy.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
How long does it last?
For the best taste and texture, enjoy within 3 days. The noodles may become softer upon reheating, so a splash of broth can help rehydrate them.
A Cozy Closing Note
Jjamppong (Korean Seafood Noodle Soup) is more than just a meal; it’s a comforting embrace and a warm reminder of family gatherings. Each bowl represents a unique blend of flavors and textures, making it a memorable dining experience. I hope this recipe fills your kitchen with delicious aromas and brings joy to your dinner table.
Save this Jjamppong (Korean Seafood Noodle Soup) to your cozy recipe board so it’s ready when you need a warm, inviting treat!
Cozy Jjamppong (Korean Seafood Noodle Soup)
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A comforting and flavorful Korean seafood noodle soup, perfect for chilly days.
Ingredients
- 8 oz. (230g) Korean fresh noodles
- 2 tablespoons cooking oil
- 3 cloves garlic (minced)
- 1/2 small onion (peeled and cut into pieces)
- 8 oz. (230g) medium-sized shrimp (10-12)
- 12 oz. (350g) Manila clams
- 4 oz. (125g) squid (cut into rings)
- 4 oz. (125g) bay scallops (or sea scallops)
- 4 tablespoons gochujang (Korean Chili Paste)
- 1 tablespoon gochugaru (Korean chili powder)
- 4 cups chicken broth (or bone broth)
- 4 oz. (125g) napa cabbage (cut into pieces)
- 4 oz. (125g) bok choy
- 1–2 tablespoons soy sauce (or to taste)
- Salt (to taste)
- 2 stalks scallions (cut into strips)
Instructions
- Prepare the fresh noodles according to the package instructions until they are al dente, then drain and set aside.
- Heat the cooking oil in a large pot over high heat. Add the minced garlic and onion, stir-frying until fragrant.
- Add the shrimp, Manila clams, squid rings, and scallops to the pot along with the gochujang and gochugaru, stirring until combined.
- Pour in the chicken broth (or bone broth) and bring to a quick boil.
- Toss in the napa cabbage and bok choy, allowing them to soften in the broth.
- Add soy sauce and salt to taste, adjusting until the flavors are balanced.
- Stir in the cooked noodles and gently mix for about 30 seconds until heated through.
- Finish by stirring in the scallions, then serve the soup hot.
Notes
Feel free to adjust the spiciness and add more vegetables according to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg
