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.
I made jjamppong last night and it was the best we’ve made at home. I think that I should have added more hot pepper, but I know I added too much broth, so that is why.
I used little myulchi when I made the broth instead of the large dried anchovies and I think the broth tasted right, but I think my husband thought it was lacking something. I guess I need to buy some anchovies already because they keep popping up the your recipes that I am making. :)
We just ate more of the jjamppong this morning and it seemed like it tasted even better the second day. I think my kids would have liked it if they had been willing to try it (especially since it wasn’t so spicy the way I made it). Anyway, they did eat the seafood, carrots and pork from it.
Finally I tried your Jjamppong recipe, Maangchi. It’s delicious…:)! If you want, you can check out my Jjamppong adapted from your recipe here: http://cookinggallery.blogspot.com/2010/08/jjamppong-korean-spicy-noodle-soup.html
I included your video in my blog so that people can see how to make Jjamppong. Once again, thanks a million! CG
I’m very impressed with your jjampong that you made! It shows very exact measurements and it looks very delicious!
I love your blog not only for the jjampong recipe but your Barcelona trip photos! Some scenes in the photos remind me of my trip to Barcelona in 1999. I think you and I have a lot in common! seafood pallela is one of my favorites since the trip!
Nice meeting you through my website! I will twit about your blog now. thanks!
Maangchi, you’re just too kind about the tweet…!:) Greetings from Germany!
Maangchi…Thank you for the recipe!! I used to eat this soup in a Korean restaurant in Sydney. It was red hot and spicy with udon-like noodles – I guess it must be Jjamppong right? It was sooo yummy, I hope I would be able to recreate the same soup here using your recipe :).
I hope you like this recipe!
thanks so much for the recipe! i’ve been researching and experimenting for a month for a jjampong recipe that actually end up tasting like jjampong! finally, i found it! i read your recipe yesterday and this afternoon when my friends were over, i impulsively decided to go for it. i didn’t have all the ingredients at home (such as the dried anchovies or kelp so I just used chicken stock i’d made two days ago. Also, I only had in my fridge shrimp and scallops, so I used only those as my seafood components). Literally, it took me less than 15 mins to complete the dish and all my friends (complete foodies, by the way and very much into jjamppong) LOVED it. Wish i took a photo of it before we dove into the bowl, but it was pretty much finished when i realized i should have done that :P
Anyway, thanks again :)
“it took me less than 15 mins to complete the dish” awesome! I am happy to hear that your jjampong turned out delicious! “..we dove into the bowl,..” haha, I do the same thing. : )
Hi Maangchi, thank you for such lovely recipes.
I really want to make the spicy jjamppong, but i can’t find dried anchovies anywhere; they had some at the local korean grocery store, but only a huge box that went in the freezer so i couldn’t buy it, so i was just wondering if it’s at all possible to use canned anchovies aswell??
if not i shall just have to have the non-spicy :) they both look delicious.
no, canned anchovies are not used for making stock. You can use a can of chicken broth instead.
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.
sorry about the late reply. You can use kanari aekjeot sold 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??