Spicy Korean Noodle Soup (Jjamppong) with Seafood and Vegetables

A hearty and spicy Korean noodle soup packed with seafood and vegetables. This Jjamppong is perfect for a cold winter evening, offering a warm and flavorful experience.

Prep Time

20 minutes

Total Time

50 minutes

Calories

485 kcal

Difficulty

Medium

Equipment

4 items

Cost

£4.47/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

300gKorean wheat noodles (Jjamppong noodles)(Can substitute with thick udon noodles if unavailable.)

£3.50

250gShrimp(Peeled and deveined)

£4.00

200gSquid(Cleaned and sliced into rings)

£3.00

200gMussels(Scrubbed and debearded)

£2.50

1mediumOnion(Sliced)

£0.30

0.3headCabbage(Roughly chopped)

£0.40

1mediumCarrot(Sliced diagonally)

£0.20

0.5mediumZucchini(Sliced diagonally)

£0.40

2stalksGreen onions(Chopped, separate white and green parts)

£0.50

4clovesGarlic(Minced)

£0.20

1tablespoonGinger(Minced)

£0.15

2tablespoonsGochugaru (Korean chili flakes)(Adjust to your spice preference)

£1.00

1tablespoonGochujang (Korean chili paste)

£0.50

2tablespoonsSoy sauce

£0.10

1tablespoonSesame oil

£0.15

6cupsChicken broth(Can use seafood broth or vegetable broth for a milder flavor)

£1.00

To tasteSalt

To tasteBlack pepper

Total Cost

£17.90

£4.47 per serving

Instructions

1.
In a large pot or Dutch oven, heat sesame oil over medium-high heat. Add the white parts of the green onions, garlic, and ginger. Sauté for about 1 minute until fragrant.
2.
Add the gochugaru and gochujang. Stir-fry for another minute until the oil turns red and the aroma intensifies. Be careful not to burn the chili flakes.
3.
Add the onion, cabbage, carrot, and zucchini to the pot. Stir-fry for 2-3 minutes until slightly softened.
4.
Pour in the chicken broth and bring to a boil. Add the soy sauce.
5.
Once boiling, add the shrimp, squid, and mussels. Cook until the seafood is cooked through, about 3-5 minutes. Discard any mussels that do not open.
6.
Season with salt and black pepper to taste.
7.
While the soup is simmering, cook the noodles according to package directions. Drain well.
8.
Divide the cooked noodles among bowls. Ladle the soup with seafood and vegetables over the noodles.
9.
Garnish with the green parts of the green onions. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

485 kcal / 2029 kJ

Carbs

55g

21% of RDA

Fat

15g

21% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

10 g

11% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For extra spice, add more gochugaru or a pinch of cayenne pepper.

You can add other seafood such as clams, oysters, or scallops.

Feel free to adjust the vegetables to your preference. Mushrooms, bok choy, or bean sprouts are also great additions.

If you don't have Korean chili paste, you can substitute with a pinch of red pepper flakes and a little bit of miso paste for added umami.

Cooking Equipment

Large pot or Dutch oven

Stove

Cutting board

Knives

Wine Pairings

No wine pairing suggestions available for this recipe.

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