Authentic Korean Champong: A Spicy Seafood Noodle Soup Recipe

Ingredients

  • 400 grams of fresh seafood mix (squid, shrimp, mussels, clams)
  • 200 grams of pork belly, thinly sliced
  • 2 tablespoons of vegetable oil
  • 1 large onion, thinly sliced
  • 4 cloves of garlic, minced
  • 2 tablespoons of Korean chili powder (gochugaru)
  • 1 tablespoon of soy sauce
  • 1 tablespoon of oyster sauce
  • 1 liter of chicken stock
  • 2 packs of ramen noodles
  • 2 green onions, chopped
  • 1 red chili, sliced
  • 1 zucchini, sliced
  • 1/2 napa cabbage, chopped
  • 1 teaspoon of black pepper
  • 1 tablespoon of sesame oil
  • Salt to taste

Steps and instructions

  1. In a large pot, heat the vegetable oil over medium heat.
  2. Add the thinly sliced pork belly to the pot and cook until it begins to brown.
  3. Add the sliced onion and minced garlic to the pot and sauté until the onions are translucent.
  4. Add the Korean chili powder (gochugaru) to the pot and stir to coat the pork and onions. Cook for a minute to toast the chili powder.
  5. Add the soy sauce and oyster sauce to the pot and stir to combine. Cook for another minute to let the flavors meld together.
  6. Add the chicken stock to the pot and bring the mixture to a simmer.
  7. Add the ramen noodles to the pot and cook according to the package instructions, typically 2-3 minutes.
  8. Add the fresh seafood mix to the pot and cook until the seafood is fully cooked, typically 3-5 minutes.
  9. Add the chopped green onions, sliced red chili, sliced zucchini, and chopped napa cabbage to the pot. Stir to combine and cook until the vegetables are tender.
  10. Season the soup with black pepper and salt to taste. Drizzle with sesame oil just before serving.
  11. Divide the soup between bowls, ensuring each bowl gets an even mix of noodles, vegetables, and seafood. Serve hot.

Tools for making

Recipe variations

  • Vegetarian Variation: Replace the seafood and pork belly with tofu or tempeh for a meat-free version.
  • Spicier Option: Increase the amount of Korean chili powder (gochugaru) or add some spicy chili flakes for an extra kick.
  • Seafood Selection: Customize the seafood mix by using your favorite combination of shellfish such as crab, lobster, or scallops.
  • Extra Vegetables: Add more vegetables to the soup such as mushrooms, bean sprouts, spinach, or bell peppers.
  • Broth Variation: Instead of chicken stock, you can use vegetable stock or seafood stock for a different flavor profile.
  • Noodle Substitutes: Swap the ramen noodles with udon noodles, rice noodles, or even spaghetti for a unique twist.
  • Herb Infusion: Add fresh herbs like cilantro, Thai basil, or mint to the soup just before serving to enhance the flavors.
  • Garnish Options: Experiment with different garnishes like sesame seeds, fried shallots, lime wedges, or a dollop of kimchi for added texture and taste.

Recipe overview

Champong, also known as Jjamppong, is a deliciously spicy Korean seafood noodle soup. This dish is a delightful fusion of fresh seafood, hearty ramen noodles, and a spicy, flavorful broth that will warm you from the inside out. The dish is layered with the umami flavors of the sea, the heat from the chili, and the comfort of the noodles, all brought together in a rich, spicy broth. In this recipe, we will walk you through the steps to create this Korean classic at home. The ingredients are simple - fresh seafood, pork belly, ramen noodles, and a variety of vegetables. The preparation is straightforward, and the result is a hearty and satisfying meal that is sure to impress. This Champong recipe is perfect for a chilly day or when you're in the mood for a comforting, yet spicy and robust noodle soup. So, let's dive in and start cooking!

Common questions

  1. Can I use different types of seafood? Yes, you can customize the seafood mix according to your preferences. You can use a combination of squid, shrimp, mussels, clams, or any other seafood you enjoy.
  2. Can I use other types of meat instead of pork belly? Certainly! If you prefer, you can substitute pork belly with chicken, beef, or even tofu to make it vegetarian.
  3. Is gochugaru necessary for the recipe? Gochugaru, or Korean chili powder, adds a distinct flavor and spiciness to Champong. However, if you don't have it on hand, you can substitute with regular chili powder or red pepper flakes.
  4. Can I adjust the spiciness of the soup? Absolutely! You can adjust the amount of gochugaru or red chili used to control the level of spiciness. Add more for a hotter soup or reduce the amount for a milder version.
  5. Can I use different types of noodles? While traditional Champong uses ramen noodles, you can certainly experiment with other types such as udon noodles or rice noodles for a variation in texture.
  6. Can I make Champong ahead of time? Champong is best enjoyed fresh, but you can prepare the broth and vegetables ahead of time and add the noodles and seafood just before serving to ensure they are cooked perfectly.
  7. What other vegetables can I add? Besides zucchini and napa cabbage, you can incorporate other vegetables like mushrooms, bell peppers, or bean sprouts to enhance the flavor and add more nutrients to the dish.
  8. Can I make Champong without seafood? Yes, you can make a non-seafood version by omitting the seafood mix and increasing the amount of pork or using alternative protein sources like chicken or tofu.

Serving dishes and utensils

  • Large pot - A large pot is essential for cooking the soup and accommodating all the ingredients.
  • Vegetable peeler - A vegetable peeler is helpful for peeling the skin of the onion and zucchini.
  • Chef's knife - A sharp chef's knife is necessary for slicing the onion, garlic, zucchini, and cabbage.
  • Cutting board - A cutting board provides a stable surface for chopping and slicing the vegetables.
  • Wooden spoon - A wooden spoon is useful for stirring the ingredients in the pot.
  • Soup ladle - A soup ladle makes it easy to portion out the soup into bowls.
  • Chopsticks - Chopsticks are traditional utensils for eating champong, allowing you to pick up the noodles, seafood, and vegetables.
  • Soup bowls - Deep soup bowls are perfect for serving champong, allowing you to enjoy the broth and ingredients together.

Origin stories

Champong, also known as Jjamppong, is a warming, spicy noodle soup that hails from Korea, but its origins have a touch of international flair. The dish is believed to have been introduced to Korea by Chinese immigrants in the seaside city of Incheon during the 19th century. These immigrants hailed from Shandong, a Chinese province known for its seafood dishes, and they brought their culinary traditions with them. However, the spiciness that characterizes Champong today is a uniquely Korean addition, a nod to Korea's love for heat in their cuisine. So, in a bowl of Champong, you're tasting a harmonious marriage of Chinese and Korean culinary history, simmered in a pot and served steaming hot. A dish born from the mingling of cultures, truly a testament to the universal language of delicious food.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.