Spicy Seafood Jjamppong (Korean Noodle Soup) with Kimchi and Gochujang

A fiery Korean noodle soup with a rich, spicy broth, filled with seafood, vegetables, and kimchi. The gochujang provides the signature Korean heat, making it a comforting and flavorful meal.

Prep Time

20 minutes

Total Time

55 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

3 items

Cost

£4.53/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

2tablespoonsVegetable oil(For sauteing vegetables)

£0.10

4clovesGarlic(Minced)

£0.20

1tablespoonGinger(Grated)

£0.15

1mediumOnion(Sliced)

£0.40

1mediumCarrot(Sliced thinly)

£0.15

2cupsCabbage(Shredded)

£0.50

1mediumZucchini(Sliced thinly)

£0.60

4ouncesShiitake mushrooms(Sliced)

£2.50

1cupKimchi(Chopped, use well-fermented kimchi for best flavor)

£1.50

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

£0.75

2tablespoonsGochujang (Korean chili paste)(Key ingredient for the spicy flavor)

£0.60

2tablespoonsSoy sauce

£0.10

1tablespoonFish sauce(Optional, but adds depth of flavor)

£0.15

6cupsChicken or vegetable broth

£1.20

1poundMixed seafood(Shrimp, squid, mussels, clams, etc.)

£7.00

12ouncesJjamppong noodles (or udon noodles)(Dried or fresh)

£1.80

1teaspoonSesame oil(For finishing)

£0.10

2stalksGreen onions(Sliced, for garnish)

£0.30

Total Cost

£18.10

£4.53 per serving

Instructions

1.
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the garlic and ginger and sauté for about 30 seconds until fragrant.
2.
Add the onion, carrot, cabbage, and zucchini. Sauté for 5-7 minutes, until the vegetables begin to soften.
3.
Add the shiitake mushrooms and kimchi. Sauté for another 3 minutes.
4.
Stir in the gochugaru and gochujang. Cook for 1 minute, stirring constantly, to bloom the spices.
5.
Pour in the chicken or vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld.
6.
Stir in the soy sauce and fish sauce (if using).
7.
Add the mixed seafood to the pot. Cook for 3-5 minutes, or until the seafood is cooked through.
8.
While the seafood is cooking, cook the jjamppong or udon noodles according to package directions. Drain well.
9.
Divide the noodles among bowls. Ladle the soup and seafood over the noodles.
10.
Drizzle with sesame oil and garnish with green onions. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (550g)

650 kcal / 2720 kJ

Carbs

65g

25% of RDA

Fat

25g

36% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

15 g

17% of RDA

Sodium

1800 mg

78% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For a deeper flavor, use seafood broth instead of chicken or vegetable broth.

Adjust the amount of gochugaru and gochujang to your desired level of spiciness. Start with less and add more as needed.

You can add other vegetables to the soup, such as bell peppers, bok choy, or bean sprouts.

Don't overcook the seafood, as it can become rubbery. It's ready when it turns opaque and is firm to the touch.

Cooking Equipment

Large pot or Dutch oven

Knife

Cutting board

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a deeper flavor, use seafood broth instead of chicken or vegetable broth.

Adjust the amount of gochugaru and gochujang to your desired level of spiciness. Start with less and add more as needed.

You can add other vegetables to the soup, such as bell peppers, bok choy, or bean sprouts.

Don't overcook the seafood, as it can become rubbery. It's ready when it turns opaque and is firm to the touch.

Spicy Seafood Jjamppong (Korean Noodle Soup) with Kimchi and Gochujang

Ingredients

Instructions