Spicy Korean-Chinese Seafood Soup (Jjampong)

Name: Spicy Korean-Chinese Seafood Soup (Jjampong)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Asian,Chinese,Korean
Ingredients: 1 cup Chinese egg noodles, long, or udon noodles; 6 to 12 clams, or mussels, scrubbed clean; 7 cups chicken broth, beef broth, or anchovy broth; 2 teaspoons minced garlic; 1 teaspoon minced ginger; 1 tablespoon kochukaru Korean red chile pepper flakes; 1/3 cup thinly sliced pork; 1 small onion, halved and sliced; 6 to 7 medium shrimp, peeled and deveined; 1/2 cup thinly sliced squid, cleaned; 1/2 medium carrot, julienned; 1 scallion, cut into 2-inch pieces; 1 cup sliced napa cabbage, or bok choy, in 1-inch chunks, or thinly sliced American cabbage; 4 dried shiitake mushrooms, rehydrated and thinly sliced; 2 tablespoons soy sauce; Salt, to taste; Freshly ground black pepper, to taste; 1 green chile pepper, seeded and sliced, optional; 1 red chile pepper, seeded and sliced, optional; 1 teaspoon fish sauce, optional

A spicy Korean-Chinese seafood soup featuring shrimp, squid, and clams, widely enjoyed in Korea and abroad.

⭐ 3.7 (55 reviews) Prep: 15 minCook: 15 minTotal: 30 minYields: 3 servings

Category Tags:

Side Dish Appetizer Entree Dinner Lunch Soup

Cuisine Tags:

Asian Chinese Korean

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Ingredients

1 cup Chinese egg noodles, long, or udon noodles
6 to 12 clams, or mussels, scrubbed clean
7 cups chicken broth, beef broth, or anchovy broth
2 teaspoons minced garlic
1 teaspoon minced ginger
1 tablespoon kochukaru Korean red chile pepper flakes
1/3 cup thinly sliced pork
1 small onion, halved and sliced
6 to 7 medium shrimp, peeled and deveined
1/2 cup thinly sliced squid, cleaned
1/2 medium carrot, julienned
1 scallion, cut into 2-inch pieces
1 cup sliced napa cabbage, or bok choy, in 1-inch chunks, or thinly sliced American cabbage
4 dried shiitake mushrooms, rehydrated and thinly sliced
2 tablespoons soy sauce
Salt, to taste
Freshly ground black pepper, to taste
1 green chile pepper, seeded and sliced, optional
1 red chile pepper, seeded and sliced, optional
1 teaspoon fish sauce, optional

Instructions

Cook egg or udon noodles as per package directions, then drain and set aside.
In a soup pot, bring 2 cups of water and mussels or clams to a boil; cook until the shells open.
Drain the shellfish, reserving 1 cup of the cooking liquid, and set the shellfish aside.
Combine the reserved cooking liquid with the chicken broth.
Heat oil in a wok or deep sauté pan, then briefly sauté garlic and ginger.
Add chile pepper flakes, pork, and onions; stir-fry.
Introduce shrimp, squid, carrots, and scallions; continue to stir-fry.
Add the cooked shellfish, cabbage, mushrooms, and the combined broth; bring to a boil.
Reduce heat and simmer for 5 minutes.
Season the soup with soy sauce, salt, pepper, chiles, and fish sauce to taste.
Portion noodles into bowls, then ladle the hot soup over them.

Nutritional Info (per serving)

Calories: 309 kcal

Carbohydrate: 27 g

Cholesterol: 187 mg

Fiber: 2 g

Protein: 33 g

Saturated Fat: 2 g

Sodium: 3545 mg

Sugar: 5 g

Fat: 8 g

Unsaturated Fat: 0 g