Jjambbong (Korean-Chinese Spicy Noodle Soup) Recipe


Cal/Serving: 1,187
Daily Value: 59%
Servings: 2

Dairy-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Alcohol-Free
Vitamin A3223IU64%
Vitamin C48mg80%
Thiamin (B1)3mg185%
Riboflavin (B2)2mg97%
Niacin (B3)28mg138%
Vitamin B61mg58%
Folic Acid (B9)524µg131%
Vitamin B1210µg170%
Vitamin D1µg0%
Vitamin E4mg19%
Vitamin K83µg104%
Fatty acids, total monounsaturated13g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

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Jjambbong (Korean-Chinese Spicy Noodle Soup)
Hyosun Ro

This spicy red noodle soup, jjambbong (also spelled jjamppong), is one of the most popular Korean-Chinese dishes, alongside another noodle dish called jajangmyeon (noodles in black bean sauce). Adapted for Korean taste by early Chinese immigrants to Korea, Korean-Chinese cuisine (although called Chinese by Koreans) is a huge part of Korean food culture. Korean-Chinese restaurants are everywhere in Korea. Every Korean especially loves the two noodle dishes, jajangmyeon and jjambbong. Oftentimes, Koreans have a hard time choosing between the two when eating out.

You will find it surprisingly easy to make this popular bowl of noodle soup at home with easy-to-find ingredients. Restaurants use hand-pulled noodles (that are a tad chewy), but for home cooking you can find ready-made fresh noodles at Korean markets. Another option is to simply use spaghetti or linguini noodles. The soup is typically made with chicken stock for a rich flavor, but you can also use anchovy broth for a cleaner, lighter taste. This soup also incorporates pork, chile-infused oil, and various vegetables and seafood. The combination of all the natural ingredients creates a hearty bowl of soup that is packed with robust flavors. The spiciness will surely clear your sinuses!



  • 12-14 ounces fresh jajangmyeon or udon noodles*
  • 1 tablespoon vegetable or canola oil
  • One 1-inch piece ginger, julienned
  • 2 scallions, cut into 2-inch lengths
  • 1 tablespoon Korean chile pepper flakes (gochugaru), or to taste
  • 1 tablespoon soy sauce
  • 3 ounces fatty pork, sliced thinly
  • 1/4 onion, sliced thinly
  • 1/2 carrot, sliced thinly into 2-inch lengths
  • 4 ounces cabbage, cut into 2-inch lengths
  • 1/2 zucchini, sliced thinly into 2-inch lengths
  • 2 dried shiitake mushrooms, soaked and sliced thinly (optional)
  • Salt and pepper, to taste
  • 4 cups chicken stock, anchovy broth, or water
  • 4-6 littleneck clams, cleaned
  • 4-6 mussels, cleaned and debearded
  • 4-6 shrimp, peeled and deveined
  • 3 ounces cleaned squid, cut into bite-sized pieces**


Bring a large pot of water to boil. While making the soup, cook the noodles according to package directions and drain.

Heat a wok or a large pot over high heat. Add the oil, ginger, scallions, chile flakes, and soy sauce and stir-fry for 1 minute.

Add the pork and stir-fry until the pork is almost cooked, about 2 minutes. Stir in the onion, carrot, cabbage, zucchini, and mushrooms, if using. Season lightly with salt, and cook until the vegetables are slightly softened, stirring occasionally, about 2 minutes.

Pour in the chicken stock (or anchovy broth or water) and bring to a boil. Add the seafood starting with the clams, followed by the mussels, shrimp, and squid.

Return to a boil and cook until the shells have opened. Season with salt and pepper, to taste. Place a serving of the noodles in a large soup bowl and ladle the soup on top. Serve immediately while piping hot.

Recipe Details

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Servings: 2
Cuisine: Korean

Notes and Substitutions:

*Note:  You can also use dried spaghetti or linguini noodles.

**Note: Don’t cut the squid too small since it shrinks a lot while cooking.

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