Jjamppong
Spicy Korean-Chinese seafood noodle soup with rich broth
Ingredients
Instructions
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Prepare the seafoodClean and devein the shrimp, slice the squid into rings, and remove any beards from the mussels. Rinse all seafood under cold water and pat dry with paper towels.
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Create the flavor baseHeat vegetable oil in a large pot over medium-high heat. Add onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant. Add gochugaru and stir quickly to prevent burning.
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Add vegetablesAdd the napa cabbage, carrot, and zucchini to the pot. Stir-fry for about 3-4 minutes until the vegetables begin to soften.
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Prepare the brothPour in the chicken or seafood broth. Add doenjang (or miso paste) and soy sauce. Bring to a boil and then reduce to a simmer for 5 minutes to allow the flavors to meld.
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Cook the seafoodAdd all the seafood to the pot. Cook for about 3-4 minutes until the shrimp turn pink, the squid becomes opaque, and the mussels open. Remove any mussels that do not open.
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Cook the noodlesWhile the seafood is cooking, prepare the noodles according to package instructions in a separate pot. Drain well when they are al dente.
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Assemble the soupPlace a portion of noodles in each serving bowl. Ladle the hot soup with seafood and vegetables over the noodles. Garnish with chopped green onions.
Nutritional Information
380
Calories
per serving
24
Protein
g per serving
45
Carbohydrates
g per serving
11
Total Fat
g per serving
2
Saturated Fat
g per serving
4
Fiber
g per serving
5
Sugar
g per serving
1250
Sodium
mg per serving
12
Vitamin C
% DV per serving
15
Iron
% DV per serving
Jjamppong is Also Known As
Jjampong, Champong, Champon, 짬뽕, Seafood Noodle Soup or Korean Spicy Seafood Noodle Soup
