Here I’m introducing you to a Korean Chinese dish, jjampong. This noodle soup is one of the most popular dishes requested by my Youtube subscribers and blog readers.
Whenever I pronounce “jjamppong,” I think it sounds funny! “JJAM PONG!” : )
You need so many different ingredients to make good “jjamppong” as you will see in this video. It contains all the nutrients we need, so I can say a bowl of jjamppong is a wholesome, nourishing, and well balanced meal. You can skip some ingredients or replace some ingredients with ones more easily available to you.
I prepared 2 versions of jjamppong recipe here: spicy jjamppong and non-spicy jjamppong.
Hot spicy jjamppong (1 serving)
Ingredients
Noodles for jjamppong, as well as…
for stock:
10 dried anchovies, 3 shiitake mushrooms, a handful of dried kelp (1/3 cup), half a medium size onion
meat and seafood:
¼ cup of pork, 3 large shrimp, 4 mussels, a few pieces of squid
vegetables and seasoning:
garlic, ginger, vegetable oil, oyster sauce, fish sauce, hot pepper flakes, ground black pepper, onion, carrot, green onions, leeks, white mushrooms, bamboo shoots.
Let’s start!
First step:
make stock
- Pour 7 cups of water into a pot. Add 10 large dried anchovies (after removing heads and guts), a handful of dried kelp, half a medium sized onion, and 3 dried shiitake mushrooms.
- Boil it for 10 minutes over high heat. Then lower the heat to low-medium and boil for 30 minutes more. Then set it aside
Second step:
make mixture of hot pepper flakes and vegetable oil
In a small bowl, mix 1½ tbs of hot pepper flakes and 1 tbs of vegetable oil.
*tip: The reason we make this mixture is to prevent the hot pepper flakes from floating in the soup when it boils. You can add or decrease the amount of hot pepper flakes and vegetable oil according to your taste.
Third step:
prepare seafood and meat
- Cut squid in half lengthwise and then cut shallow the inside part of squid in a grid pattern.
- Shell 3 large shrimp and 4 mussels per serving.
- Cut ¼ cup of pork into thin strips.
Fourth step:
prepare vegetables
- Slice some carrot, cabbage, napa cabbage, onion, and white mushrooms into bite sized pieces.
- Cut leeks and green onions into about 7 cm in length. Add some bamboo shoots.
*tip: 3-4 cups worth of vegetables are used per serving.
Fifth step:
cook noodles
Boil water in a large pot and add the noodles. Cook for a few minutes, then drain and rinse in cold water.
*tip: When you cook the noodles, take a sample to see if it’s cooked fully or not. The noodles should be soft and chewy.
Now ready to cook!
- In a heated pan, drop 1 tbs of vegetable oil, 2 cloves of garlic, and 1 ts of minced ginger and stir it until its color starts to change to golden brown.
- Put pork strips into the pan and stir fry it for 2 minutes.
- Put in vegetables (cabbage, napa cabbage, carrot , sliced onion, green onion, leeks, white mushrooms, and a few pieces of bamboo shoots) and stir for 3-5 minutes.
- Lower the heat and put the mixture of hot pepper flakes and vegetable oil into the pot. Stir it.
- Put in seafood (squid, shrimp, and mussels) and keep stirring.
- Pour 5-6 cups of stock into the pan and boil it for about 5 minutes.
- Skim off the foam from the top with a spoon.
- Add 1 tbs of fish sauce, 1 tbs of oyster sauce, and a pinch of ground black pepper.
Ready to serve!
Put some noodles in a large serving bowl and pour the soup and cooked ingredients on top of the noodles.
Serve it hot.
Enjoy!
Non-spicy jjamppong
Ingredients
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, oyster sauce, fish sauce, ground black pepper, onion, carrot, green onions, leeks, white mushrooms, bamboo shoots, noodles, and Asian chives.
First step:
prepare seafood and meat
- Prepare seafood by cutting squid into bite sized pieces, shelling 3 large shrimp, and washing 4 mussels.
- Cut pork into thin strips (¼ cup worth).
Second step:
prepare vegetables
- Cut some carrot, cabbage, napa cabbage, onion, and white mushrooms into bite sized pieces.
- Cut leeks, green onions, and Asian chives into pieces about 7 cm long.
*tip: use 3-4 cups of vegetables per serving
Ready to cook?
- Drop 1½ tbs of vegetable oil and 2 cloves of chopped garlic and 1 ts of minced ginger into a heated pan. Stir it until it starts to go golden brown.
- Put pork strips into the pan and stir fry it for 2 minutes
- Put vegetables (cabbage, napa cabbage, a few sliced carrot, onion, green onions, and leeks, white mushrooms, and bamboo shoots) into the pan and stir them for 3-5 minutes.
- Put seafood into the pan and stir it for 1 minute.
- Pour a can of chicken broth into the pan and 2 cans of water from the can (that’s a total of 5-6 cups of liquid).
- Skim off the foam from the top with a spoon.
- Add 1 tbs of fish sauce and 1 tbs of oyster sauce.
- Put noodles into the boiling soup and cook for a few minutes until the noodles are cooked but still soft.
- Turn off the heat and add some Asian chives (1/4 cup) and a pinch of ground black pepper.
- Transfer it into a large serving bowl and serve it hot.
Hi Maangchi~ I’m Korean and live in Korea.
You are the best cook I’ve ever seen.
I have a question for you. Could you tell me what kind of fish sauce do I have to use? I’m sure there are a lot of kind of fish sause in Korea.
I’ve made the spicy soup once before, (along with several other of your recipes) and am making it again tonight. I love it, and it’s wonderful on these cold winter nights. Thanks for all your hard work introducing some of us to things we normally wouldn’t get to try.
Thank you for your nice comment! Happy New Year!
greetings to you maangchi….i always watch your video in youtube and everywhere and ilove it!..and i love you too.thank you for sharing this for us.God bless!you are a genius in cooking.
Thanks a lot! Happy New Year!
I love this recipe. I’m a Korean American living in Norway where the Asian food sucks and I have to make it myself. Now I’m making everything from this site and it’s even better than the restaurants in California. Thanks!
nice! I hope you can find Korean ingredients easily there. Thanks!
No, it’s really hard to get Korean ingredients. I have to ask my family that whenever they visit, they must bring me a box of things on my “wish list”. I substitute whatever I can. Even then, your dishes turn out great. Even my Norwegian husband love spicey Korean food.
I was so happy to find this recipe. My favorite korean restaurant closed a few years ago and I couldn’t even find a recipe online to replicate their jjamppong. Now I can make it at home which is great since flu season is here and spicy jjamppong is so great at keeping me from getting too sick. Thanks!
Good luck with your Jjampong making!
Hello Iron Chef I was just wondering if you knew how to make San Nakji Dol Pan? lol I saw this on the Anthony Bourdain NYC Outer Boroughs it looks really good Korean Food you should check it out on youtube… If you know how to cook it you should show us how to…
“san nakji” means live small octopus and “dolpan” means stone plate. I have never tasted the dish. You should leave your question here in the forum. http://www.maangchi.com/talk/forum/general-discussion
maangchi thanks i learn to cook korean dish ahaha a point for my crush hehe
hello
nice meet you. i’m really happy to watch your recipe. i like jjamppong but i couldn’t make it. i have a some foreigner friend. i would like to tell the recipe of korean food to them. they absolutely might be happy.
thanks a lot.
Thank you very much! It sounds like you made delicious jjampong! Congratulation!
maangchi,
forgot to add in my last question that i’m making this dish for two people…sorry.
since the recipe is for one serving, do i double the amount of hot pepper flakes/vegetable oil mixture, as well as the amount of stock, fish sauce, oyster sauce, and black pepper?
thanks
Yes, double the amount of all ingredients! :)
Hi Maangchi,
In your video you say that the mussels were pre-cooked…how do you do this? Do you buy the that way?
Thanks,
Anna
oh, it’s a package of mussels cleaned and precooked, so I didn’t have to clean them. It will be better if you use fresh mussels.
do i then add the raw mussels when you say so in the recipe? will they be cooked enough?
yes, raw mussels are cooked fast. Cook until all they are open.
Hi Maangchi!
20 years ago, when my kids were little, we tried a delicious Korean soup called”Sam sung Jam Bong”. It was a magic cure for colds — better than chicken soup!
The korean restaurant closed years ago and we haven’t found as good a version anywhere. Your soup looks just like the one I remember. I can’t wait to try your recipe. Thanks for the great video.
hi maangchi! i stumble over your youtube site and wow all of your dishes look so delicious! i have never eaten korean foods before n want to try some. my fam have so many chicken broth in the cabinet. we just leave it there and it piles up every year since we only use chicken broth for thanksgiving. thanks to you i am gonna make some of your foods and get to eat korean foods!!!^0^
Welcome to my website!
hello maangchi,
wondering if the stock made for the soondubu is just as good to use for jjamppong (i have some left over)…
thanks,
anna
Here you go, you are getting smarter and smarter! lol
Yes, the stock comes in handy for many recipes
Hi Maangchi
I Been To Korean store Today I seen Packets Of Instant Jjampong Noodle Soup
Do It Taste good
Is it Similar to Jampong Which You Made..?
Thanks
I have never tried instant jjampong noodle soup, so I can’t compare the taste. Leave your question here http://www.maangchi.com/talk/forum/general-discussion
Someone else may give you good answer.
I am big fan from S. Africa I Bought one pair of chopsticks about costing 4 US $
I dont know how to use them I try to learn from some videos and pics but no they are not helpfull
Please Can You Show how To use them :(
$4.00 for a pair of chopsticks? Are they stainless steel chopsticks? Anyway, I usually use chopsticks to taste some food that I make at the end of my video recipes. Check my videos please.
Jen,
I have never used oak mushrooms but I’ve looked up the internet and found this:
http://www.oakmushroom.or.kr/eng/life/recipe06.html
So it looks like you can use it for stock.
I should try oak mushrooms soon. : )
Hi Maangchi! I’ve started looking at korean recipes a lot more now and often they will use oak mushrooms when making the anchovy stock. Does using oak vs shitake mushrooms make a big difference?
Thanks!
보글보글,
hoho, it sound like you are a jjamppong guru!
I’m in LA now. When I go back home tomorrow, I will check the photos on my facebook. I haven’t checked my email for a day and now reading more than 40! : )
Anyway it’s very easy to make anchovy stock. Boil large anchovies, kelp, onion, radish, dried shiitake mushroom, and water! You can use only dried anchovies and water. But you will have to get a good quality of large anchovies . It should be white and firm looking, and the smell should not be too fishy. I think the anchovies you used may be not good quality.
I have my facebook account, but no time to check it, so leave your comments or questions on my website.
I usually answer quickly.
Thank you!
Hi Maangchi!!!!!:)
I made your 짬뽕 three times now and it is fabulous. But I am having a problem with the anchovy stock. It is not turning milky white like in your video. It is kinda yellow and not milky at all. I am a friend of yours on Facebook and uploaded photos of the stock and my process of making it. Also of the ingredients. The album is PHOTOS FOR MAANGCHI. (Actually I used your facebook name) Could you look at those pictures? PLEASE HELP! I love cooking your food. 여자치구도 먹기 좋아합니다. I sent you a post on your facebook wall! Thanks…..Please help:)
Felix,
Of course you can use the chicken broth for hot and spicy jjamppong. I’m glad to hear about your successful jjamppong making!
Hi Maangchi~
I made the non spicey jjamppong and it was very good!
will it be ok to use the chiciken broth for the Hot& spicy jjamppong,
or does it have to be a homemade stock??
rona,
I think it will be ok, but oyster sauce gives the soup more flavor.
hi,, what if i don`t have oyster sauce? is it still delicuous??
Yin,
I hope you made delicious jjampong.
mina,
wow! moving to Copenhagen! no problem! As long as you know how to make your favorite Korean food, wherever you go, you will be able to make it. I hope some Korean ingredients are available where you are living.
maangchi! i recently moved from southern california to denmark and there are very few korean restaurants/shops here (maybe 3 in all of copenhagen). so i was overjoyed to find your site and hopefully i can start making my childhood favourites like jjampong on my own. thanks a million! (:
ah, But they don’t sell hot pepper flakes near where i live, so i’m just going to improvise a little. =D
Yin,
Sure, why not? I usually don’t use hot pepper paste in jjamppong though.
So i know you said hot pepper paste would make it too thick, but what if you diluted the hot pepper paste with water before you put it in, do you think it’ll work?
[I love your recipes- so easy for the university student XD]
Sylvia,
Wow, congratulation. It sounds like you could post cooking videos on YouTube someday! : )
Yeah, more hot pepper flakes will be nice!
You are a smart cook!
I did it!! I made jjompong.
It took 3 days to find all the ingredients, but it was worth it. I even found the same Korean noodles you use (they are really good). I only had small anchovies for the stock, so I put them in an infuser.
I made two kinds, the spicy just like the recipe, but, I didn’t have mussles so I used a can of clams with and the liquid they were packed in.
It was SSSsssooo good. I might use a little more pepper flakes next time.
Some of my family are not big fish eaters, so I made the nonspicy version with only pork and I used homemade turkey stock from the thanksgiving turkey.
It was yummy too.
The only thing I would do differently is not make both kinds on the same night. LOL.
Thanks again for another great recipe.
thank you! yes it does but its in korean. im still learning to its not so fluent. hehehe
마리,
This is the noodles for jjamppong. I use these noodles when I make jjajangmyeon, too.
http://www.maangchi.com/ingredients/jja-jjang-myun-noodles
Pancake mix? I have never used it, so I don’t know. Why don’t you check the back of the product? They usually describe how to use it.
wow thanks for this i really like jjampong. i always eat the instant version before. now i can make from scratch. :) i was able to make your 된장찌개 but i was too excited to eat. forgot to take a snapshot. hehhee.
can i ask what noodles you used for this 짬뽕? btw, can u tell me how to use the pancake mix instant version im not sure how much water to add or anything else and how many servings per cup of mix and water?
정말 감사합니다! :)
Sophia,
I think it’s ok, but with oyster sauce, it will give your jjamppong more delicious flavor. Good luck with your jjamppoing making! I’m proud of you! You must be a good cook!
maangchi
I am really thankful for your recipes all the time.
I am studying English in Canada now and staying with Canadian family. Sometimes I cook Korean food for them and whenever I cook, I always use your recipe and it turns out great. So, I always hear “you’re such a good cook.”
by the way, this time I am going to try this recipe but, I don’t have oyster sauce. Is that going to be OK to omit this? Does this sauce make a big difference??
Kayla,
I use hot pepper flakes instead of hot pepper paste.
If I used hot pepper paste, I think the soup would be too thick which is not the taste I’m looking for.
Brutus Lo,
Thank you very much!
It’s fun and educational to see a master cook in action. I learned so much more from your video than just reading a receipe. Thanks.
When I eat 짬뽕 at a Korean restaurant I love the spicy soup part of it. Will it taste the same if I use 고추장 instead of 고춧가루 and vegetable oil?
Confused,
I hope your jjamppong turns out great! You can use beef or chicken instead of pork.
I am making this dish tomorrow! I already have a frozen squid thawing in my refrigerator. I was wondering, what part of the pig is good for this? I don’t usually buy pork because I don’t like the taste of it in American cooking, but I am going to try it for this recipe in case using pork instead of an alternative adds to the flavor of the dish.
Hi… I can’t view the video…
Thanks Maangchi for posting jjambong recipe. I love to eat this.
Yum! homemade knife cut noodle soup, can’t wait to see you post this receipt. Anyway thank you so much.
Esther Kim,
Wow fast! You already made Jjamppong! Soon you are going to be mom! Take care yourself! : )
Mila,
Thank you for your nice comment!
You are absolutely amazing as always!!!! Thank you for doing two versions!!!
By the way, I’m currently 7 months pregnant and I wish you were my mom to cook all these wonderful home cooked meals.. :)
Hello Mangchi! I’ve recently discovered your site and it’s been soo much fun & helpful to look through all your cooking! I just tried your jjang ppong receipe and I LOVED LOVED LOVED it!! My husband loved it so much that he was very impressed! So I told him that I would give all the credit to you~ ^^ Keep up the good work and i’ll make sure to pass your inf to all of my friends~
r~*,
oh, yeah? Nice! Update me how your jjamppng turns out. Thank you very much!
Judy Lee,
I think you should buy the noodles I use in the video recipe. The taste of Jjamppong noodles is a little different from the taste of homemade knife cut noodles.
I will post homemade knife cut noodle soup (“kalguksu” in Korean)later.
Hey Maangchi,
Do you have a receipt for home make korean noodle for this jjamppong receipt, because this will taste even better!!
Thank you
Judy
I cannot wait to try this! I have been searching for this for such a loooooonnnng time! gamsahamnida!
Sylvia, Jae,and VB
Let me know how your jjamppong turns out later.
VB,
Yes, my left wrist is getting better and better. Thank you! You have all ingredients except hot pepper flakes for this recipe? Wow! Then you can make non-spicy jjamppong now. : )
I see many people use the pancake mix these days. Good!
Hey Maangchi!
I am so sorry to learn abt yr injury but I guess it must be better now coz u made that awesome Jjamppong. I could just salivate looking at the spicy version and I hv all the ingredients except the pepper flakes .. ….. URKSS!!!!! I want to scream!!!!
Anyway, I wanted to tell u that I got some pancake flour premix fm this company http://www.cj.co.kr (no MSG) and I think it tastes nicer coz it is seasoned flour…hehhehehe…… my computer is down so I won’t be able to tk photos of my pancake this time……. but I will surely do so when I get my computer back (my photography software and stuffs are connected on that computer).
Tk care, VB
I am really looking forward to making this now. My friends at school have been clamoring for Jjaamppong! Thanks!
Can’t wait to try this recipe.
Thank you again for doing all this for us.
Have a happy Thanksgiving.