Mixed-up noodles, meat, seafood, and vegetables soup

Jjamppong 짬뽕

Today I’m introducing you to jjampong, a dish that’s usually sold at Chinese restaurants in Korea. This noodle soup is one of the most requested dishes by my Youtube subscribers and blog readers.

Whenever I pronounce “jjamppong,” I think it sounds funny! “JJAM-PONG!”  : )

As you see in this video, you need many different ingredients to make good jjamppong. A bowl of jjamppong contains all the nutrients we need for a wholesome, nourishing, and well balanced meal. You can skip some ingredients or replace some ingredients with others that are more readily available to you.

I prepared 2 versions of jjamppong in this video: spicy and non-spicy.

Hot & spicy jjamppong (2 servings)

Noodles for jjamppong

for stock:
10 dried anchovies with the heads and guts removed.
3 dried shiitake mushrooms.
4 inch x 4 inch sheet of dried kelp.
½ cup of onion, sliced.

meat and seafood:
4 ounces of lean pork, cut into thin strips, mixed with a pinch of salt and ground black pepper in a small bowl. Set aside.
6 large shrimp, shelled and deveined.
10 mussels, cleaned and debearded.
4 ounces of  squid,  cut into ½ inch x 2 inch pieces.

vegetables and seasoning:
1 tbs of minced garlic
2 ts of minced or sliced ginger
¼ cup of vegetable oil
1 ts of fish sauce
2 ts of salt
3 tbs of hot pepper flakes
½ ts of ground black pepper
¼ cup of carrot, sliced into ½ inch x 2 inch strips.
4 stalks of green onions, cut into 2 inch long pieces.
1 pound of cabbage (or napa cabbage), sliced.
4 ounces of leek, cut into ½ inch x 2 inch pieces.
4 white mushrooms, sliced.
1 teaspoon of sesame oil.


First step: make stock

  1. Pour 10 cups of water into a pot. Add the dried anchovies, dried kelp, onion, and the dried shiitake mushrooms.
  2. Boil for 20 minutes over high heat. Then turn it down to low heat and cook for 10 more minutes. Strain and keep the clear stock. Set it aside.

Second step: make mixture of hot pepper flakes and vegetable oil

  1. In a small bowl, combine 3 tbs of hot pepper flakes and 2 tbs of vegetable oil with a spoon. Set aside. You can add more or less hot pepper flakes according to your taste.

Third step: start frying

  1. Heat up a large wok or a heavy bottomed pot with 2 tbs of vegetable oil, and then add garlic and ginger and stir them until light brown.
  2. Add pork strips and stir fry them for 2 minutes.
  3. Add vegetables: cabbage, carrot, green onion, leek, and white mushroom and stir for 5 minutes until all are cooked nicely and light browned.
  4. Add the mixture of hot pepper flakes and vegetable oil and mix them well.
  5. Add squid, shrimp, and mussels and keep stirring over high heat for about 5 minutes.
  6. Add 7 cups of the stock and boil it for about 7-10 minutes.
  7. Add 2 ts of salt, 1 ts of fish sauce, and ½ ts of ground black pepper.
  8. Take out 2 portions of the noodles from the package  and add them to the boiling soup and cook until the noodles are done. Take a sample to see if the noodles are cooked fully or not. The noodles should be soft and chewy.
  9. Add 1 ts of sesame oil and transfer to a serving bowl. Serve it hot.

Non-spicy jjamppong (1 serving)

A can of non-sodium chicken broth, ¼ cup of pork (cut into thin strips), 3 large shrimp, 4 mussels, squid (¼ cup), garlic, ginger, vegetable oil, fish sauce, ground black pepper, onion, carrot, green onions, leeks, white mushrooms, noodles, and Asian chives.

First step:
prepare the seafood and meat

  1. Prepare the seafood by cutting ¼ cup of squid into bite sized pieces, shelling 3 large shrimp, and washing 4 mussels.
  2. Cut ¼ cup’s worth of pork into thin strips and mix with a pinch of salt and ground black pepper in a small bowl. Set aside.

Second step:
prepare vegetables

  1. Cut some carrot, cabbage (or napa cabbage), onion, and white mushrooms into bite sized pieces.
  2. Cut leeks, green onions, and Asian chives into pieces about 2 inches long.
    *tip: use 3-4 cups of vegetables per serving

Last step:
putting it all together

  1. Put 1½ tbs of vegetable oil and 2 cloves of minced garlic and 1 ts of minced ginger into a heated pan. Stir until it starts to turn light golden brown.
  2. Put pork strips into the pan and stir fry for 2 minutes.
  3. Add the vegetables: cabbage (or napa cabbage), a few sliced carrots, green onions, leek, and white mushrooms. Stir fry for 3 to 5 minutes.
  4. Put the seafood into the pan and stir for 2 minutes.
  5. Pour a can of chicken broth into the pan. Use the empty can to measure out 2 cans’ worth of water to add to the pan.
  6. Use a spoon to skim the foam off the top.
  7. Add 1ts of fish sauce and 1 ts of salt. You can add salt more or less according to your taste.
  8. Put the noodles into the boiling soup and cook for a few minutes until they’re cooked but soft.
  9. Turn off the heat and add 1/4 cup of Asian chives and a pinch of ground black pepper.
  10. Transfer it into a large serving bowl and serve hot.



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