Jjamppong (Korean Spicy Seafood Noodle Soup) Recipe

15 minutes



  • 5 tbsp of groundnut oil
  • 2 tbsp of gochugaru, (Korean chilli flakes)
  • 1 garlic clove, peeled and crushed
  • 1 knob of ginger, 5cm in length, peeled and finely grated
  • 160g of pork fillet, cut into thin strips (optional)
  • 3 spring onions, finely chopped
  • 1 courgette, small, trimmed and cut into strips
  • 100g of white cabbage, thinly sliced
  • 5 dried shiitake mushrooms, soaked in 250ml boiling water for 2 hours
  • 250g of clams, fresh, cleaned
  • 12 prawns, large, head removed and peeled with tail left on
  • 250g of mussels, cleaned
  • 150g of squid, cleaned and sliced into rings
  • 750ml of chicken stock, hot, mixed with 250ml of the reserved shiitake soaking liquid
  • 2 tbsp of soy sauce
  • 2 tbsp of mirin
  • 30g of baby spinach, washed with stalks removed
  • 800g of noodles, Korean or ramen


Mix the chilli flakes, 3 tablespoons of groundnut oil, the crushed garlic and ginger together in a bowl and leave to one side
Remove the shiitake mushrooms from the soaking liquid. Strain the soaking liquid and add to the chicken chicken stock to make up to 1 litre. Slice the mushrooms
Preheat a wok or large frying pan on a high heat. Add the remaining groundnut oil and the pork fillet. Stir-fry for two minutes until the pork begins to colour
Add the spring onion, courgette and white cabbage and stir-fry for another 2 minutes
Lower the heat to medium and add the chilli paste, stirring all the time. Take care not to burn the paste, otherwise it will be bitter
Add the clams, prawns, mussels and squid and stir to combine
Add the chicken stock and mushroom soaking liquid and bring to the boil. Immediately reduce the heat, cover the pan with foil and simmer gently for 5 minutes until the shellfish have opened and are cooked
Cook the noodles in boiling water according to manufacturer’s instructions (the noodles I used took 1 minute to cook). Drain and rinse briefly in cold water
Divide the noodles and the seafood and vegetable soup between four warm soup bowls and serve immediately