🍜 Jjamppong

Name: Jjamppong
Total time: 40 min
Yield: 2
Cuisine: South Korea
Ingredients: 400 g fresh thick wheat noodles; 100 g pork, thinly sliced; 150 g squid, sliced into rings; 150 g mussels, cleaned; 100 g shrimp, peeled; 1/4 cabbage, 1 onion, 1 carrot, sliced; 3 garlic cloves, chopped; 2 tbsp gochugaru (Korean chilli flakes); 2 tbsp vegetable oil, 1 tbsp soy sauce, salt; 1.2 litres water

Origin: South Korea

780kcal

per serving · 600 g

130kcal

per 100 g

48 gProtein8 g / 100 g

24 gFat4 g / 100 g

90 gCarbs15 g / 100 g

Jjamppong is a fiery Korean-Chinese noodle soup: thick wheat noodles in a red, chilli-laced broth loaded with squid, mussels, shrimp, a little pork and stir-fried vegetables such as cabbage, onion and carrot. The broth is smoky from the wok, briny from the seafood and sharply spicy from gochugaru. It is served in a large bowl, often alongside jjajangmyeon.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: seafood, pork

Not veganbecause of: seafood, pork

Contains porkbecause of: pork

Contains glutenbecause of: wheat noodles

Not keto15 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans ⚠ Soy ⚠ Molluscs

What it is made of

wheat noodlesseafoodvegetablesgochugaruporkgarlic

Recipe

2 servings40 min

Ingredients

400 g fresh thick wheat noodles
100 g pork, thinly sliced
150 g squid, sliced into rings
150 g mussels, cleaned
100 g shrimp, peeled
1/4 cabbage, 1 onion, 1 carrot, sliced
3 garlic cloves, chopped
2 tbsp gochugaru (Korean chilli flakes)
2 tbsp vegetable oil, 1 tbsp soy sauce, salt
1.2 litres water

Method

Heat the oil in a wok, add garlic and pork and stir-fry 2 minutes.
Add the vegetables and stir-fry over high heat 3 minutes, then add gochugaru and stir 30 seconds without burning.
Pour in the water, add soy sauce and bring to the boil.
Add the squid, mussels and shrimp and simmer 4–5 minutes until the mussels open; season with salt.
Boil the noodles separately, drain into bowls and ladle the soup and seafood over.

How to make it lighter

Most calories come from the noodles: use a smaller portion and extra cabbage.
Skip the pork and let the seafood carry the flavour.
Leave some broth in the bowl — it holds much of the oil and salt.

History

Like jjajangmyeon, jjamppong grew out of Chinese-run restaurants in Korea in the 20th century; it is usually traced to a Chinese noodle soup that Korean cooks made red and spicy with chilli flakes. The origin of the name is uncertain. Today it is a staple of Korean-Chinese restaurants across South Korea.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →