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!”  : )

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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)

Ingredients

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.
water

Directions

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)

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, 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 ¼ 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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100 Comments:

  1. Karenchristy Indonesia joined 2/14
    Posted March 6th, 2017 at 10:53 pm | # |

    Can i use 소면 for making 짬뽕? And how should i cook the 소면? 답장 부탁합니다 선생님^^

    (0)
  2. Yolinda Australia joined 5/16
    Posted August 27th, 2016 at 7:19 am | # |

    Maangchi! Thank u so much! This is so delicious!! I use shrimp stock instead of anchovy stock. I just used their skin and some garlic then simmer for about 10mins. I just can’t stop eating that. Thank you so much for sharing this recipe!

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  3. polly_lim joined 6/15
    Posted June 3rd, 2015 at 2:55 am | # |

    can i use the normal (non-korea brand) chili powder or chili paste found at supermarket? it’s quite hard to find korean ingredients at my place here in malacca.

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    • Maangchi New York City joined 8/08
      Posted June 4th, 2015 at 8:22 pm | # |

      For this recipe, you could use different chili powder but be careful it may turn out too spicy.

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      • polly_lim joined 6/15
        Posted June 6th, 2015 at 12:06 pm | # |

        Hi maangchi, thanks for your reply… today i managed to buy a korean brand chili paste in 1 of our supermarket. Will try out this recipe very soon. Another question i want to ask… i cant find dried kelp now, wat can i substitute? Tq!

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  4. jaylivg Houston joined 7/10
    Posted August 11th, 2014 at 9:48 pm | # |

    I made this Jjamppong again tonight .. it was so delicious , rich thick sauce with seafood , veggies and noodles .. yum ! Thanks Maangchi for all the yummy korean food recipes ! We really enjoy your recipes !

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  5. kolin65 greece joined 11/13
    Posted June 8th, 2014 at 11:11 am | # |

    hi maangchi!! ^^ can i use curry instead of hot pepper falkes? we don’t have any here in greece :( ^^ thak youuu

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  6. meanchickgin Sacramento, Ca. joined 3/13
    Posted March 11th, 2013 at 10:42 pm | # |

    I just made this, It’s delicious. Only thing I forgot to buy noodles so were using rice. But if my 10 year old likes it then it passed the test. My husband is Korean and his mother went to Korea for one month. I am white and she left me in charge of cooking for my father in law! Thanks to you I have been making him some delicious korean food, instead of pizza everyday, jk.

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    • Maangchi New York City joined 8/08
      Posted March 12th, 2013 at 9:42 am | # |

      Your 10 year old is your food tester! : ) Your mother-in-law will give you a great compliment when she comes back from Korea! Good luck with your Korean cooking.

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  7. pgeiger NC joined 6/12
    Posted June 22nd, 2012 at 10:21 am | # |

    I was so excited to fin this recipe and can’t wait to try it. I’m wondering what kind of noodles you use in it? i searched for noodle recipes but was unsuccessful.

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  8. michii Nashville joined 11/11
    Posted February 14th, 2012 at 7:54 pm | # |

    This recipe is delicious, thank you for sharing it! I made the spicy version w/o the pepper flakes (I guess its not spicy then), and added a little sesame oil to keep it from being bland. Dried anchovies are very expensive here so I use anchovy paste. I braved the head-on shrimp, but the muscles looked bad at the store today. I love that Korean food works so well with what looks fresh each day. Fresh ingredients seems more important than than the exact ingredients in these dishes.

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    • Maangchi New York City joined 8/08
      Posted February 15th, 2012 at 10:15 am | # |

      ” I made the spicy version w/o the pepper flakes (I guess its not spicy then), and added a little sesame oil to keep it from being bland.” Great job! You can modify the recipe to your taste! You are a smart cook! ; )

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  9. She-Ryn Malaysia joined 12/11
    Posted December 25th, 2011 at 2:30 am | # |

    Hi! I don’t eat pork.what other meat I can use?

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    • Maangchi New York City joined 8/08
      Posted December 26th, 2011 at 7:14 am | # |

      Use beef or chicken then.

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  10. MayaEiri Monterrey Nuevo Leon, Mexico joined 3/11
    Posted March 20th, 2011 at 12:56 pm | # |

    Hello that such
    My name is Mary and I’m from Monterrey Mexico … really thank you for having found your channel on youtube, because I always wanted to learn to concina Korean food and you put it well in spite English is not much to see and understand it perfectly prepares achievement …
    Thanks and hope to send pictures of what I do ^ O ^

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  11. kimberlytong joined 11/10
    Posted November 15th, 2010 at 2:40 pm | # |

    Hi I have a question what can i substitute for dried anchovy?

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    • Maangchi New York City joined 8/08
      Posted November 15th, 2010 at 10:33 pm | # |

      Use chicken or beef broth then.

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  12. rickg Toronto joined 9/10
    Posted September 6th, 2010 at 3:41 pm | # |

    JJampong is my most favourite Korean dish. I have tried it all over Toronto, searching for the perfect broth. In my opinion, the best is at Todamgol Korean Restaurant on Cummer & Yonge. After years of adoring this dish, I finally tried it out myself. I followed Maangchi’s recipe to about 85%. For instance, instead of making the broth with the dried anchovies, I bought a packaged seafood stock (gamchimi) and mixed in a few tablespoons of roasted beef hot pepper paste (beef gochujang) and some red pepper flakes. Other than that, I pretty much followed the recipe as shown in the video. It was an impressively delicious concoction, so delicious that I made it last night for two friends who are regular Korean food eaters (one Korean, one English Canadian). They more than approved of this recipe and raved about how yummy it was. Thanks, Maangchi!

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  13. mokpochica Michigan joined 1/09
    Posted August 11th, 2010 at 11:17 am | # |

    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.

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  14. annak727 los angeles/milano joined 6/10
    Posted June 28th, 2010 at 5:42 am | # |

    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 :)

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    • Maangchi New York City joined 8/08
      Posted June 28th, 2010 at 6:28 am | # |

      “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. : )

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  15. Melody Swansea joined 3/10
    Posted March 21st, 2010 at 10:27 am | # |

    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.

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    • Maangchi New York City joined 8/08
      Posted March 21st, 2010 at 11:12 am | # |

      no, canned anchovies are not used for making stock. You can use a can of chicken broth instead.

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  16. Muscle5572 Korea joined 1/10
    Posted January 27th, 2010 at 9:58 am | # |

    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.

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    • Maangchi New York City joined 8/08
      Posted March 21st, 2010 at 11:13 am | # |

      sorry about the late reply. You can use kanari aekjeot sold in Korea.

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  17. LaDonna
    Posted December 28th, 2009 at 6:53 pm | # |

    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.

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    • Maangchi New York City joined 8/08
      Posted December 29th, 2009 at 10:29 am | # |

      Thank you for your nice comment! Happy New Year!

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  18. Gie
    Posted December 22nd, 2009 at 10:24 am | # |

    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.

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    • Maangchi New York City joined 8/08
      Posted December 29th, 2009 at 10:29 am | # |

      Thanks a lot! Happy New Year!

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  19. Catherine
    Posted December 10th, 2009 at 6:46 am | # |

    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!

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    • Maangchi New York City joined 8/08
      Posted December 10th, 2009 at 10:16 am | # |

      nice! I hope you can find Korean ingredients easily there. Thanks!

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      • Catherine
        Posted December 11th, 2009 at 7:45 am | # |

        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.

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  20. Lea
    Posted October 14th, 2009 at 2:45 am | # |

    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!

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    • Maangchi New York City joined 8/08
      Posted October 14th, 2009 at 7:44 am | # |

      Good luck with your Jjampong making!

      (0)
  21. Kay
    Posted September 9th, 2009 at 7:23 am | # |

    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…

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  22. Aiko
    Posted August 25th, 2009 at 7:45 am | # |

    maangchi thanks i learn to cook korean dish ahaha a point for my crush hehe

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  23. forever
    Posted August 21st, 2009 at 1:51 pm | # |

    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.

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    • Maangchi New York City joined 8/08
      Posted August 21st, 2009 at 6:45 pm | # |

      Thank you very much! It sounds like you made delicious jjampong! Congratulation!

      (0)
  24. Anna
    Posted August 9th, 2009 at 9:22 pm | # |

    maangchi,
    forgot to add in my last question that i’m making this dish for two people…sorry.

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  25. Anna
    Posted August 9th, 2009 at 9:20 pm | # |

    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

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    • Maangchi New York City joined 8/08
      Posted August 9th, 2009 at 10:18 pm | # |

      Yes, double the amount of all ingredients! :)

      (0)
  26. Anna
    Posted August 9th, 2009 at 6:11 pm | # |

    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

    (0)
    • Maangchi New York City joined 8/08
      Posted August 9th, 2009 at 8:25 pm | # |

      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.

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      • anna
        Posted August 9th, 2009 at 9:02 pm | # |

        do i then add the raw mussels when you say so in the recipe? will they be cooked enough?

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        • Maangchi New York City joined 8/08
          Posted August 9th, 2009 at 10:20 pm | # |

          yes, raw mussels are cooked fast. Cook until all they are open.

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  27. Margaret
    Posted July 15th, 2009 at 3:29 pm | # |

    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.

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  28. maikor
    Posted June 10th, 2009 at 8:56 pm | # |

    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^

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  29. Anna
    Posted May 8th, 2009 at 12:00 am | # |

    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

    (0)
    • Maangchi New York City joined 8/08
      Posted May 8th, 2009 at 6:11 am | # |

      Here you go, you are getting smarter and smarter! lol
      Yes, the stock comes in handy for many recipes

      (0)
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