JJAMPPONG – Korean Seafood Noodle Soup
A delightful Korean Seafood Noodle Soup packed with rich flavors and a variety of seafood, perfect for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
- Diet: Seafood
Ingredients
- 8 oz. (230g) Korean fresh noodles
- 8 oz. (230g) medium-sized shrimp (10-12 count)
- 12 oz. (350g) Manila clams
- 4 oz. (125g) squid (cut into rings)
- 4 oz. (125g) bay scallops (or sea scallops)
- 4 oz. (125g) napa cabbage (cut into pieces)
- 4 oz. (125g) bok choy
- 4 cups chicken broth (or bone broth)
- 4 tablespoons gochujang (Korean Chili Paste)
- 1 tablespoon gochugaru (Korean chili powder)
- 1-2 tablespoons soy sauce (or to taste)
- Salt (to taste)
- 2 tablespoons cooking oil
- 3 cloves garlic (minced)
- 1/2 small onion (peeled and cut into pieces)
- 2 stalks scallions (cut into strips)
Instructions
- Prepare the noodles: Cook the Korean fresh noodles according to the package instructions until al dente, ensuring a firm bite. Drain and set aside.
- Sauté aromatics: In a large pot over high heat, add the cooking oil. Once hot, add the minced garlic and onion. Stir-fry for about 2 minutes until fragrant.
- Add seafood and spices: Add the shrimp, clams, squid, and scallops to the pot. Stir in gochujang and gochugaru, combining thoroughly.
- Pour in the chicken broth, followed by the napa cabbage and bok choy. Bring the mixture to a quick boil.
- Add soy sauce and salt to taste. Adjust according to your preference.
- Combine with noodles: Add the cooked noodles to the soup. Stir gently and cook for about 30 seconds.
- Finish and serve: Stir in the scallions just before turning off the heat. Serve immediately.
Notes
Don’t overcook the noodles and use fresh seafood for the best flavor.