Jjambbong (Korean-Chinese Spicy Noodle Soup)

Jjambbong (Korean-Chinese Spicy Noodle Soup)
Staff Writer
Jjambbong (Korean-Chinese Spicy Noodle Soup)

Hyosun Ro

Jjambbong (Korean-Chinese Spicy Noodle Soup)

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!

Notes

*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.

Directions

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.

Nutrition

Calories per serving:

340 kcal

Daily value:

17%

Servings:

2
  • Carbohydrate, by difference 17 g
  • Protein 14 g
  • Total lipid (fat) 24 g
  • Vitamin A, IU 3546 IU
  • Vitamin A, RAE 177 µg
  • Vitamin B-12 1 µg
  • Vitamin C, total ascorbic acid 34 mg
  • Vitamin D 22 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 4 µg
  • Alanine 1 g
  • Arginine 1 g
  • Ash 8 g
  • Aspartic acid 1 g
  • Betaine 3 mg
  • Calcium, Ca 84 mg
  • Carotene, beta 10 µg
  • Cholesterol 46 mg
  • Choline, total 44 mg
  • Cryptoxanthin, beta 1 µg
  • Fatty acids, total monounsaturated 11 g
  • Fatty acids, total polyunsaturated 3 g
  • Fatty acids, total saturated 9 g
  • Fatty acids, total trans 1 g
  • Fatty acids, total trans-monoenoic 1 g
  • Fiber, total dietary 2 g
  • Fluoride, F 280 µg
  • Folate, DFE 53 µg
  • Folate, food 53 µg
  • Folate, total 58 µg
  • Glutamic acid 2 g
  • Glycine 1 g
  • Iron, Fe 2 mg
  • Isoleucine 1 g
  • Leucine 1 g
  • Lutein + zeaxanthin 13 µg
  • Lycopene 119 µg
  • Lysine 1 g
  • Magnesium, Mg 70 mg
  • Manganese, Mn 1 mg
  • Niacin 4 mg
  • Pantothenic acid 1 mg
  • Phenylalanine 1 g
  • Phosphorus, P 163 mg
  • Potassium, K 535 mg
  • Proline 1 g
  • Selenium, Se 18 µg
  • Sodium, Na 2610 mg
  • Starch 9 g
  • Sucrose 1 g
  • Sugars, total 3 g
  • Threonine 1 g
  • Tocopherol, gamma 1 mg
  • Valine 1 g
  • Vitamin D (D2 + D3) 1 µg
  • Water 500 g
  • Zinc, Zn 2 mg
Powered by USDA