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Jjamppong

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

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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. 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. 2

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

  3. 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. 4

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

  5. 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. 6

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

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Questions

What internal temperature should Jjamppong reach?

For Jjamppong, the target internal temperature is 145 F (about 65 C), given in step 1. A probe thermometer removes the guesswork.

Is there a substitute for gochugaru in Jjamppong?

The entry for Jjamppong calls for 3 tbsp Korean red pepper flakes. In its place: Use half as much crushed red pepper flakes, or sweet paprika with a pinch of cayenne. Gochugaru is milder and fruitier than standard flakes, so go by taste.

Can I use frozen shrimp instead of shrimp in Jjamppong?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Jjamppong uses 1/2 lb peeled shrimp, deveined.

How hot is Jjamppong?

Moderately. The heat in Jjamppong comes from 3 tbsp Korean red pepper flakes. For a milder plate, halve the chili flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Jjamppong gluten-free?

Yes. The gluten in Jjamppong 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.

Serve it with

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