Jjambbong (짬뽕)

Prep time: 25 minutes

Cook time: 15 minutes

Total time: 40 minutes

Servings: 4 servings

Country of Origin

Korea (Korean-Chinese fusion)

A fiery, smoky Korean-Chinese noodle soup packed with seafood, pork, and crunchy vegetables in a rich, chili-infused broth.

Presentation & How It's Eaten

Served hot in large soup bowls filled with chewy noodles submerged in bright red broth, topped with mussels, squid, and cabbage. Eaten with chopsticks and a soup spoon.

Ingredients

• 4 portions fresh wheat noodles

• 200g (7 oz) squid, cleaned and scored into pieces

• 12 fresh mussels, scrubbed

• 8 jumbo shrimp, peeled and deveined

• 100g (3.5 oz) pork shoulder, sliced thin

• 2 cups napa cabbage, sliced

• 1 medium onion, sliced

• 1/2 carrot, julienned

• 3 cloves garlic, minced

• 1 tsp minced ginger

• 3 tbsp Gochutgaru (Korean red pepper flakes)

• 2 tbsp soy sauce

• 6 cups chicken stock

• 2 tbsp vegetable oil

Step-by-Step Directions

1. Infuse Chili Oil: Heat oil in a deep pot over medium heat. Add garlic, ginger, and Gochutgaru; stir quickly for 30 seconds until red chili oil forms without burning flakes.

2. Sauté Meat & Veggies: Add sliced pork, onions, cabbage, and carrots. Stir-fry over high heat for 3 minutes to build a smoky flavor.

3. Simmer Broth: Pour in chicken stock and soy sauce. Bring to a rolling boil over high heat.

4. Add Seafood: Add mussels, shrimp, and squid into boiling broth. Cook for 3–4 minutes until mussels open and seafood is cooked through.

5. Assemble: Boil noodles separately, drain, divide among bowls, and ladle hot seafood, pork, vegetables, and fiery broth over noodles.

Cooking Tips

• High Heat Stir-Fry: Stir-fry vegetables and chili flakes over intense heat briefly to impart a signature smoky wok aroma (seon-bul맛) to the broth.

Nutrition Facts

(Estimated per serving)

• Calories: ~510 kcal

• Total Fat: 14g

• Saturated Fat: 3g

• Cholesterol: 140mg

• Sodium: ~1350mg

• Total Carbohydrates: 68g

• Dietary Fiber: 4.5g

• Sugars: 6g

• Protein: 28g