Spicy Seafood Jjamppong with Fresh Noodles辣味海鮮起司麵
Jjamppong is a Korean-Chinese fusion spicy seafood noodle soup featuring a fiery red broth infused with gochugaru (Korean red chili flakes), garlic, and ginger. The dish combines fresh seafood including prawns, squid, clams, and white fish with tender fresh noodles in a complex, layered spicy broth. This warming, aromatic dish is beloved in Hong Kong's Korean dining scene.
01Ingredients
- 300g Fresh Prawns (medium, shelled)
- 200g Squid (cleaned, cut into rings)
- 150g Manila Clams (cleaned)
- 200g White Fish Fillets (e.g. bream or cod, cut into chunks)
- 300g Fresh Wheat Noodles
- 6 cups Fish or Seafood Stock
- 3tbsp Gochugaru (Korean Red Chili Flakes)
- 2tbsp Gochujang (Korean Red Chili Paste)
- 6 cloves Garlic (minced)
- 1tbsp Fresh Ginger (minced)
- 1 medium Onion (diced)
- 2 stalks Spring Onion (cut into 5cm lengths)
- 2 whole Red Chili Pepper (sliced)
- 2tbsp Vegetable Oil
- 1tbsp Sesame Oil
- 1tbsp Rice Vinegar
- 1tsp Salt
- 0.5tsp White Pepper
Nutrition (per serving)562kcal
- Protein58.2g
- Carbs48.5g
- Fat12.8g
Fiber 2.1 gSodium 1847 mg
02Steps
- Heat vegetable oil in a large pot over medium-high heat. Add garlic and ginger, stir-fry until fragrant.
- Add diced onion and stir-fry until translucent.
- Stir in gochugaru and gochujang, cook for 1 minute until oil is infused with red color.
- Pour in fish stock and bring to a boil.
- Add prawns, squid, and clams to the boiling broth.
- Add white fish chunks and cook until seafood is nearly cooked through, approximately 3-4 minutes.
- Taste broth and adjust seasoning with salt and white pepper.
- In a separate pot, bring water to boil and cook fresh noodles until al dente, then drain.
- Divide cooked noodles between two bowls.
- Ladle the hot spicy seafood broth with all seafood pieces over the noodles.
- Drizzle with sesame oil and rice vinegar.
- Garnish with spring onion and red chili pepper slices. Serve immediately while piping hot.
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