Jjamppong (Korean Spicy Seafood Noodle Soup)
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My Korean Kitchen · by Sue | My Korean Kitchen★ 5.0 (25)

Jjamppong (Korean Spicy Seafood Noodle Soup)

NUTRITION · PER SERVING35M COOK
CAL 32%·PRO 100%
CARBS 57G35% OF CAL
7G FIBER5G SUGAR45G OTHER
FAT 23G32% OF CAL
4G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

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.

mainkoreansoupshellfishdairy free
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Nutrition & ingredients

Ingredients

serves 3
  • 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
PREP
20M
SODIUM
3327MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.