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!

2
Servings
185
Calories Per Serving
Deliver Ingredients

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.

Ingredients

  • 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**

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.

Nutritional Facts

Total Fat
8g
11%
Sugar
1g
1%
Saturated Fat
2g
8%
Cholesterol
135mg
45%
Carbohydrate, by difference
9g
7%
Protein
21g
46%
Vitamin A, RAE
182µg
26%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
33mg
44%
Calcium, Ca
90mg
9%
Choline, total
14mg
3%
Copper, Cu
1mg
0%
Fiber, total dietary
1g
4%
Fluoride, F
280µg
9%
Folate, total
48µg
12%
Iron, Fe
2mg
11%
Magnesium, Mg
81mg
25%
Niacin
2mg
14%
Phosphorus, P
170mg
24%
Selenium, Se
27µg
49%
Sodium, Na
2390mg
100%
Water
518g
19%
Zinc, Zn
2mg
25%

Chinese Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Chinese Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chile peppers as well as sugar and garlic.