Ingredients

  • Serves 2 people
  • 160 g dried jajangmyeon noodles (if you can’t find jajangmyeon you may substitute with linguine, fresh ramen or your choice of noodles.)

  • 3 tbsp cooking oil

  • 1 tbsp garlic paste

  • ½ tbsp ginger paste

  • 100 g pork belly (thinly sliced) (pork may be substituted with chicken. Turn it into seafood Jjamppong but adding prawns, squid and fish fillet 1 minute before the mussels.)

  • 60 g white onion (thinly sliced)

  • 70 g carrots (julienned)

  • 50 g white cabbage (napa) (thinly sliced)

  • 60 g shimeji mushrooms (separated and trimmed)

  • 3 tbsp gochugaru

  • 1 tsp capsaicin powder

  • 700 ml chicken stock

  • ½ tsp of salt (optional)

  • 20 fresh/frozen mussels (scrubbed and beards removed)

  • 60 g baby bok choy (leaves separated and trimmed)

  • 10 g spring onions (thinly sliced)

Jjamppong (Korean Spicy Seafood Noodle Soup)
Recipe Courtesy of
Asian Food Network

Jjamppong (Korean Spicy Seafood Noodle Soup)

Seen in the hit Korean drama series It’s Okay to Not Be Okay, Jjamppong is a spicy seafood noodle soup that packs a punch. And while the title of this K-Drama holds true, one slurp of these noodles will infinitely perk you up and have you feeling more than just okay. Flavored with chicken stock, rich slices of pork belly and mussels, the wholesome broth is given a spicy kick with the addition of gochugaru (Korean chili pepper powder) and capsaicin. Complemented with a medley of vegetables and mushrooms, this red hot noodle soup is sure to fire you up.
  • Easy
  • 10 min
  • 20 min
  • 15 min
  • 3 steps
  • 16 Ingredients
  • Easy
  • 3 steps
  • 16 Ingredients
  • 10 min
  • 20 min
  • 15 min

Instructions

  1. Stir-fry the veggies

    • In a medium soup pot, heat the oil over medium heat. When hot, add the pork belly, white onion, carrots, cabbage, garlic paste and ginger paste. Saute for 2 mins.
    • Add the mushrooms, gochugaru and capsaicin, stir well for one minute.
    • Add the stock and bring to a gentle simmer for 2 minutes. Taste to see if additional salt is needed (this is dependent on your chicken stock too).
    • Leave aside until the noodles are cooked

    | Do not stir-fry gochugaru and capsaicin for too long as they may impart bitterness.

    | Add less/more capsaicin based on your preferred level of spiciness.

    Stir-fry the veggies


  2. Cook the noodles

    • Bring a large pot of water to boil.
    • When boiling, add the noodles and cook for 2-3 mins until tender or follow package instructions.
    • Drain the noodles and shock with cold water. 
    • Drain and distribute between two serving bowls.
    Cook the noodles


  3. Add the mussels

    • Bring the Jjamppong stock back to a simmer, and add the mussels and bok choy.
    • Cover and cook till the mussels are opened, maximum 3- 4 minutes.
    Add the mussels


Plate and Serve!

Pour the soup over the noodles, garnish with a tablespoon of spring onions each, and serve!

Plate and Serve!

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Ingredients
  • Serves 2 people
  • 160 g dried jajangmyeon noodles (if you can’t find jajangmyeon you may substitute with linguine, fresh ramen or your choice of noodles.)

  • 3 tbsp cooking oil

  • 1 tbsp garlic paste

  • ½ tbsp ginger paste

  • 100 g pork belly (thinly sliced) (pork may be substituted with chicken. Turn it into seafood Jjamppong but adding prawns, squid and fish fillet 1 minute before the mussels.)

  • 60 g white onion (thinly sliced)

  • 70 g carrots (julienned)

  • 50 g white cabbage (napa) (thinly sliced)

  • 60 g shimeji mushrooms (separated and trimmed)

  • 3 tbsp gochugaru

  • 1 tsp capsaicin powder

  • 700 ml chicken stock

  • ½ tsp of salt (optional)

  • 20 fresh/frozen mussels (scrubbed and beards removed)

  • 60 g baby bok choy (leaves separated and trimmed)

  • 10 g spring onions (thinly sliced)

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