Jjamppong (spicy seafood noodle soup)

Check ingredients as you prepare them. These checks stay on this page.

• 1/4 each onion (thinly sliced)
  Ingredient note

  Source: 1/4 onion (thinly sliced)
• 1/2 each small carrot (about 2 ounces, thinly sliced into 2-inch lengths)
  Ingredient note

  Source: 1/2 small carrot (about 2 ounces, thinly sliced into 2-inch lengths)
• 1/2 each zucchini (about 3 ounces, thinly sliced into 2-inch lengths)
  Ingredient note

  Source: 1/2 zucchini (about 3 ounces, thinly sliced into 2-inch lengths)
• 3 ounces green cabbage (cut into 2-inch lengths or napa cabbage or bok choy)
  Ingredient note

  Source: 3 ounces green cabbage (cut into 2-inch lengths or napa cabbage or bok choy)
• 3 each fresh shiitake mushrooms (or 2 shiitake mushrooms, soaked and thinly sliced)
  Ingredient note

  Source: 2 to 3 fresh shiitake mushrooms (or 2 shiitake mushrooms, soaked and thinly sliced); upper source range endpoint used for shopping.
• 2 each scallions (cut into 2 inch lengths)
  Ingredient note

  Source: 2 scallions (cut into 2 inch lengths)
• 3 ounces fatty pork (thinly sliced)
  Ingredient note

  Source: 3 ounces fatty pork (thinly sliced)
• 6 each littleneck clams
  Ingredient note

  Source: 4 to 6 littleneck clams; upper source range endpoint used for shopping.
• 6 each mussels
  Ingredient note

  Source: 4 to 6 mussels; upper source range endpoint used for shopping.
• 6 each shrimps
  Ingredient note

  Source: 4 to 6 shrimps; upper source range endpoint used for shopping.
• 3 ounces squid (cut into bite sizes Do not cut squids too small as they shrink a lot when cooked.)
  Ingredient note

  Source: 3 ounces squid (cut into bite sizes Do not cut squids too small as they shrink a lot when cooked.)
• 1 teaspoon julienned or minced ginger
  Ingredient note

  Source: 1 teaspoon julienned or minced ginger
• 1 tablespoon minced garlic
  Ingredient note

  Source: 1 tablespoon minced garlic
• 2 tablespoons gochugaru (Korean chili pepper flakes) (Adjust to taste 1 T for milder soup)
  Ingredient note

  Source: 2 tablespoons gochugaru (Korean chili pepper flakes) (Adjust to taste 1 T for milder soup)
• 1 tablespoon oil (vegetable or canola)
  Ingredient note

  Source: 1 tablespoon oil (vegetable or canola)
• 1 tablespoon soy sauce
  Ingredient note

  Source: 1 tablespoon soy sauce
• As Needed salt
  Ingredient note

  Source seasoning: salt and pepper
• As Needed Black pepper
  Ingredient note

  Source seasoning: salt and pepper
• 5 cups chicken stock (or anchovy broth or water)
  Ingredient note

  Source: 5 cups chicken stock (or anchovy broth or water)
• 2 each servings (12 – 14 ounces fresh jajangmyeon/udon noodles)
  Ingredient note

  Source: 2 servings (12 – 14 ounces fresh jajangmyeon/udon noodles)

1. Have a pot of water ready to cook the noodles. (Turn the heat on when you start cooking the soup ingredients. This way you can time it so that the noodles are cooked at the same time the soup is ready.) While making the soup, cook the noodles according to the package instructions and drain.
2. Prepare the vegetables.
3. Prepare the pork and seafood.
4. Heat a wok or a large pot over high heat. Add the oil, ginger, scallion, gochugaru and soy sauce and stir-fry for a minute.
5. Add the pork and stir-fry until the pork is almost cooked, about 2 minutes.
6. Stir in the onion, carrot, cabbage, zucchini and optional mushrooms. Lightly salt, and cook until the vegetables are slightly softened, about 2 minutes, stirring occasionally.
7. Pour in the chicken stock (or anchovy broth/water) and boil until the vegetables are completely cooked.
8. Add the seafood starting with the clams, which require more time to cook, followed by the mussels, shrimps and squid. Bring everything to a boil again and cook until the shells have opened. Salt and pepper to taste.
9. Cook the noodles, rinse in cold water, and drain.
10. Place a serving of the noodles in a large soup bowl and ladle the soup on top. Serve immediately while piping hot.