Jjamppong (Spicy Seafood Noodles)
Fiery red seafood noodle soup loaded with shrimp, squid, mussels, and vegetables in a gochugaru-infused broth. Korea's most ordered Chinese-Korean dish.
Why This Recipe Works
- Gochugaru bloomed in pork fat creates the signature deep-red, spicy broth that defines jjamppong.
- Shell-on shrimp + mussels release natural sweetness into the broth — the seafood IS the stock.
- High-heat wok technique from Chinese cooking gives the vegetables char and the dish its distinctive smoky depth.
- Fresh wheat noodles provide the chewy, springy texture that carries the intense broth.
Korea's Chinese Food
Jjamppong doesn't exist in China — it's a Korean invention, born in Chinese-Korean restaurants over a century ago. When Chinese immigrants arrived in Incheon and Seoul, they adapted their cooking to Korean palates, creating a cuisine that's neither Chinese nor Korean but something unique. Jjamppong is its masterpiece — Chinese wok technique meets Korean gochugaru fire. Baek Jong Won's 3-million-view version delivers the restaurant experience at home, starting with the most important technique: blooming gochugaru in smoking-hot pork fat.
Jjamppong (Spicy Seafood Noodles)
🛒 Ingredients
- ✦2 portions fresh Chinese-style wheat noodles (or dried udon)
- ✦6 large shrimp, shell on
- ✦1 small squid, cleaned and scored
- ✦6 mussels, scrubbed
- ✦4 oz pork belly, thinly sliced
- ✦1/2 onion, sliced
- ✦1 small zucchini, sliced
- ✦1/2 carrot, sliced
- ✦3 napa cabbage leaves, chopped
- ✦3 tablespoons gochugaru (Korean red pepper flakes)
- ✦2 cloves garlic, minced
- ✦1 tablespoon soy sauce
- ✦1 tablespoon oyster sauce
- ✦3 cups water or anchovy stock
- ✦2 tablespoons vegetable oil
- ✦1 teaspoon sesame oil
👨🍳 Instructions
01Step 1
Boil noodles according to package directions. Drain, rinse in cold water to stop cooking. Set aside.
02Step 2
Heat vegetable oil in a large pot or wok over high heat until smoking. Add pork belly and stir-fry for 2 minutes until fat renders.
03Step 3
Add gochugaru directly to the oil and pork fat. Stir for 30 seconds — the oil turns deep red.
04Step 4
Add garlic, onion, carrot, and cabbage. Stir-fry for 2 minutes on high heat.
05Step 5
Add shrimp (shell on), squid, and mussels. Stir-fry for 1 minute until shrimp start to turn pink.
06Step 6
Pour in water or stock. Add soy sauce and oyster sauce. Bring to a rolling boil.
07Step 7
Add zucchini. Boil for 3 minutes until mussels open and seafood is cooked through.
08Step 8
Place noodles in bowls. Ladle the soup with seafood and vegetables over the noodles. Drizzle with sesame oil.
Nutrition Per Serving
Estimates based on standard preparation. Adjustments alter macros.
🔄 Substitutions
Instead of Fresh wheat noodles...
Use Dried udon or ramen noodles
Udon is thicker but works well. Ramen noodles are thinner but add springiness.
Instead of Mussels...
Use Clams or canned baby clams
Any shellfish that opens during cooking works
Instead of Squid...
Use Frozen seafood mix
Convenient alternative — add from frozen in the last 3 minutes
🧊 Storage & Reheating
In the Fridge
Store broth and noodles separately for 1 day. Noodles absorb all the broth if combined.
In the Freezer
Freeze broth only for up to 1 month. Cook fresh noodles when serving.
Reheating Rules
Reheat broth to a boil. Cook fresh noodles and combine.
❓ Frequently Asked Questions
What is the difference between jjamppong and jjajangmyeon?
Both are Korean-Chinese dishes, but they're opposites. Jjamppong is a spicy red seafood noodle SOUP. Jjajangmyeon is a non-spicy, black bean sauce over noodles with NO soup. They're the two pillars of Korean-Chinese restaurants and the subject of Korea's most heated food debate.
Is jjamppong Chinese or Korean?
It's Korean-Chinese (중화요리). Chinese immigrants in Korea in the early 1900s adapted their cooking for Korean palates, creating dishes like jjamppong and jjajangmyeon that don't exist in China. The gochugaru-based spicy broth is entirely a Korean invention. Today, 'Chinese food' in Korea means this unique fusion cuisine.
The Science of
Jjamppong (Spicy Seafood Noodles)
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