Jjamppong

Name: Jjamppong
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1/4 lb pork belly, thinly sliced; 1/2 lb cleaned squid, sliced; 1/2 lb peeled shrimp, deveined; 3 tbsp Korean red pepper flakes; 4 garlic cloves, minced; 1 tsp fresh ginger, minced; 3 stalks scallions, chopped; 1 medium yellow onion, sliced; 2 cups napa cabbage, chopped; 1/2 cup zucchini, sliced; 2 tbsp soy sauce; 6 cups chicken broth; 1 lb fresh wheat noodles; 1 tbsp toasted sesame oil

A fiery spicy noodle soup packed with smoky pork, tender seafood, and crisp vegetables in a rich red broth.

40 minMediumServes 4580 cal/serving

KoreanDinnerStovetopHigh ProteinHigh FiberDairy-FreeNut-FreeEgg-FreeCorn-Free

Ingredients

1/4 lb pork belly, thinly sliced
1/2 lb cleaned squid, sliced
1/2 lb peeled shrimp, deveined
3 tbsp Korean red pepper flakes
4 garlic cloves, minced
1 tsp fresh ginger, minced
3 stalks scallions, chopped
1 medium yellow onion, sliced
2 cups napa cabbage, chopped
1/2 cup zucchini, sliced
2 tbsp soy sauce
6 cups chicken broth
1 lb fresh wheat noodles
1 tbsp toasted sesame oil

Instructions

1

Heat oil in a stockpot over high heat, then add 1/4 lb thinly sliced pork belly and cook for 3 minutes until browned and reaching 145°F internally.
2

Stir in 4 minced garlic cloves, 1 tsp minced fresh ginger, and 3 stalks chopped scallions, sautéing for 1 minute until aromatic.
3

Add 3 tbsp Korean red pepper flakes, 1 medium sliced yellow onion, 2 cups chopped napa cabbage, and 1/2 cup sliced zucchini, tossing constantly for 2 minutes.
4

Pour in 6 cups chicken broth and 2 tbsp soy sauce, bringing the mixture to a rolling boil over high heat.
5

Add 1/2 lb sliced cleaned squid and 1/2 lb deveined peeled shrimp, simmering for 3 minutes until seafood is fully cooked through.
6

Boil 1 lb fresh wheat noodles separately, divide among bowls, ladle hot soup over noodles, and drizzle with 1 tbsp toasted sesame oil.

Questions

Can I make Jjamppong gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce, 1 lb fresh wheat noodles. Swap the soy-based sauce for tamari or coconut aminos; the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How long does Jjamppong keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Jjamppong?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Pressure Cooker Korean Soy Braised Potatoes side
Gyeran Salad salad
Ssamjang (Korean Dipping Paste) sauce
Sikhye drink

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