My Korean Kitchen· by Sue | My Korean Kitchen★ 5.0 (25)

Jjamppong (Korean Spicy Seafood Noodle Soup)

Name: Jjamppong (Korean Spicy Seafood Noodle Soup)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3 servings
Cuisine: korean
Ingredients: 50 g summer zucchini ((1.8 ounces), thinly sliced); 2 shiitake mushrooms ((50 g / 1.8 ounces), cleaned, stems removed and thinly sliced); 120 g cabbage ((4.3 ounces), thinly shredded); 35 g brown onion ((1.2 ounces), thinly sliced); 6 mussels ((200 g / 7 ounces) or more, cleaned); 6 littleneck clams ((70 g / 2.5 ounces) or more, cleaned); 6 large prawns ((140 g / 5 ounces) or more, head & shells removed and tail left on, cleaned); 6 squid rings (or baby octopus, (70 g / 2.5 ounces)); 450 g fresh Korean-Chinese style noodles (or thin udon noodles or ramen noodles (14 ounces)); 20 g baby spinach (or baby bok choy (0.7 ounces) ); 3 Tbsp Korean chili oil (or neutral cooking oil); 3 Tbsp korean chili flakes ((gochugaru), can be adjusted to your preferred spice level (3 Tbsp gives only a mildly spicy flavor.)); 1 tsp minced garlic; 1 tsp minced ginger; 20 g green onion – white part ((0.7 ounces)); 1 Tbsp rice wine; 2 Tbsp soy sauce (, regular (kikkoman)); 4 3/4 cups Korean soup stock (or water); 1/4 tsp fine sea salt (, can be adjusted to your taste); A few sprinkles ground black pepper

Nutrition Facts

Per serving · recipe makes 3 · 35m total

Servings

Calories

57% of a 2,000 cal day

1144KCAL

Protein

60g100% DV

% DAILY VALUE

Total Fat52g

66%

Saturated13g

67%

Unsaturated38g

—

Total Carbs115g

42%

Fiber15g

54%

Total Sugars4g

—

incl. Added Sugars0g

Starch96g

—

Sodium4273mg

100%

% Daily Value is based on a 2,000 calorie day.

A fiery Korean spicy seafood noodle soup loaded with mussels, clams, shrimp, and calamari in a broth spiked with red pepper flakes and garlic. Served with fresh spinach and vegetables. Aromatic and intensely flavorful.

Ingredients

3 SERVINGS

50 gsummer zucchini — thinly sliced, 1.8 oz
50 gshiitake mushrooms — cleaned, stems removed, thinly sliced, 2
120 gcabbage — thinly shredded, 4.3 oz
35 gbrown onion — thinly sliced, 1.2 oz
200 gmussels — cleaned, 6
70 glittleneck clams — cleaned, 6
140 glarge prawns — cleaned, heads and shells removed, tails left on, 6
6squid rings — or baby octopus
450 gfresh Korean-Chinese style noodles — or thin udon noodles or ramen noodles
20 gbaby spinach — or baby bok choy
3 tbspKorean chili oil — or neutral cooking oil
3 tbspKorean chili flakes (gochugaru)
1 tspminced garlic
1 tspminced ginger
20 ggreen onion – white part — 0.7 oz
1 tbsprice wine
2 tbspsoy sauce — regular
4¾ cupsKorean soup stock — or water
¼ tspfine sea salt
ground black pepper — sprinkle

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

35m total

Read the method on My Korean KitchenSue | My Korean Kitchen’s original page

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mainkoreansoupshellfishdairy free

Nutrition is estimated by Chive from the ingredients above, per serving.

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