Authentic Korean Jjambbong: Spicy Seafood Noodle Soup Recipe

Ingredients

  • 2 packs of Korean-style ramen noodles
  • 200g of pork belly, thinly sliced
  • 2 tablespoons of cooking oil
  • 1 onion, thinly sliced
  • 2 cloves of garlic, minced
  • 1/2 cup of cabbage, thinly sliced
  • 1/2 cup of carrots, thinly sliced
  • 2 green onions, chopped
  • 1/2 cup of zucchini, thinly sliced
  • 1 seafood mix pack (shrimp, squid, mussels), about 200g
  • 4 cups of chicken broth
  • 2 tablespoons of soy sauce
  • 2 tablespoons of red chili pepper flakes (Gochugaru)
  • 1 tablespoon of sugar
  • 1 tablespoon of vinegar
  • Salt to taste
  • Pepper to taste

Steps and instructions

  1. Start by preparing all of your ingredients. Slice the pork belly, onion, cabbage, carrots, and zucchini. Chop the green onions and mince the garlic.
  2. Heat the cooking oil in a large pot over medium-high heat. Once hot, add the pork belly slices and cook until they're browned.
  3. Add the onion, garlic, cabbage, carrots, and zucchini to the pot. Stir all of the ingredients together and cook for about 5 minutes, or until the vegetables are softened.
  4. Add the seafood mix to the pot. Stir it in with the other ingredients and let it cook for another 2-3 minutes.
  5. Pour the chicken broth into the pot. Add the soy sauce, red chili pepper flakes, sugar, and vinegar. Stir everything together and bring the soup to a boil.
  6. Once the soup is boiling, add the ramen noodles. Cook the noodles according to the package instructions, usually for about 4-5 minutes.
  7. Season the soup with salt and pepper to taste. Once the noodles are cooked, remove the pot from the heat.
  8. Serve the Jjambbong hot, with the chopped green onions sprinkled on top for garnish.

Tools for making

  • Large pot - Used to cook the soup and noodles.
  • Cooking oil - Used to sauté the pork belly and vegetables.
  • Knife - To slice the pork belly, onion, cabbage, carrots, and zucchini.
  • Cutting board - To provide a surface for slicing the ingredients.
  • Measuring spoons - To accurately measure the soy sauce, red chili pepper flakes, sugar, and vinegar.
  • Soup ladle - Used to serve the Jjambbong soup.
  • Tongs - To handle the ramen noodles and seafood mix while cooking.
  • Stirring spoon - To stir the ingredients together and prevent sticking.
  • Bowls - To serve the Jjambbong soup in.

Recipe variations

  • Vegetarian option: Replace the pork belly and seafood mix with tofu or tempeh for a meat-free version.
  • Spicier version: Increase the amount of red chili pepper flakes (Gochugaru) for those who prefer a spicier kick.
  • Seafood lover's twist: Use a variety of fresh seafood like shrimp, clams, and squid instead of the seafood mix pack.
  • Chicken Jjambbong: Substitute the pork belly with boneless chicken thighs or breasts.
  • Beef Jjambbong: Use thinly sliced beef instead of pork belly for a different flavor profile.
  • Extra veggies: Add more vegetables of your choice such as mushrooms, bell peppers, or spinach.
  • Custom spice blend: Experiment with different spices and seasonings such as paprika, cayenne pepper, or Szechuan peppercorns to create your own unique flavor.
  • Noodle swap: Replace the Korean-style ramen noodles with udon noodles or rice noodles for a different texture.

Recipe overview

Bring the flavors of Korea to your own kitchen with this delicious Jjambbong recipe! Also known as Korean Spicy Seafood Noodle Soup, Jjambbong is a popular dish that combines tender seafood, crunchy vegetables, and the warmth of spicy soup.

This recipe is easy to follow and perfect for those who want to try their hand at making this traditional Korean dish. Start by preparing your ingredients, including slicing the vegetables and pork belly. Then, cook the pork belly before adding the vegetables and seafood. After that's done, it's time to make the soup by adding in chicken broth and various seasonings, before finishing off with ramen noodles.

Expect a hearty and comforting dish that's perfect for the colder months, or whenever you're in the mood for a spicy kick. The end result is a bowl of hot, flavorful soup filled with different textures from the ingredients. The whole process should take you about 30 minutes, making this an excellent option for a weeknight dinner. Enjoy the process of making Jjambbong and the delicious results!

Common questions

  1. Can I substitute the pork belly with another protein?
    Yes, you can substitute pork belly with chicken, beef, or seafood of your choice.
  2. Can I make this recipe vegetarian?
    Absolutely! You can omit the pork belly and seafood mix, and use vegetable broth instead of chicken broth. You can also add tofu or your favorite vegetarian protein substitute.
  3. Is Jjambbong spicy?
    Yes, Jjambbong is known for its spiciness. The red chili pepper flakes (Gochugaru) in the recipe contribute to its spicy flavor. However, you can adjust the amount of chili pepper flakes according to your personal preference.
  4. Can I make Jjambbong in advance?
    While it is best to enjoy Jjambbong immediately after cooking, you can make a larger batch and refrigerate the leftovers. Reheat the soup gently on the stovetop or in the microwave before serving.
  5. Can I freeze Jjambbong?
    It is not recommended to freeze Jjambbong, as the texture of the noodles and seafood may be affected. It is best enjoyed fresh.
  6. What are some optional garnishes or additions for Jjambbong?
    Some popular garnishes and additions for Jjambbong include boiled eggs, kimchi, bean sprouts, and sesame seeds. You can also drizzle some sesame oil on top for extra flavor.

Serving dishes and utensils

  • Large pot - A large pot is needed to cook the soup and noodles.
  • Cooking spoon - A cooking spoon will be useful for stirring the ingredients in the pot.
  • Knife - A knife is needed for slicing the vegetables and pork belly.
  • Cutting board - A cutting board will provide a stable surface for slicing the ingredients.
  • Measuring cups - Measuring cups will help with accurately measuring the chicken broth, soy sauce, and other liquids.
  • Measuring spoons - Measuring spoons will be useful for measuring precise amounts of red chili pepper flakes, sugar, and vinegar.
  • Soup ladle - A soup ladle is helpful for serving the Jjambbong into bowls.
  • Soup bowls - Soup bowls are needed for serving the Jjambbong.

Origin stories

Jjambbong, a spicy seafood noodle soup, has a unique place in Korean cuisine. It's a dish with roots in the bustling port city of Incheon, where it was first introduced by Chinese immigrants in the early 20th century. These immigrants, many from Shandong, brought their culinary traditions with them, and Jjambbong was born out of a fusion of Chinese cooking techniques and Korean ingredients. The spicy broth, the hearty noodles, and the medley of seafood reflect the port's abundant seafood and the Korean love for spiciness. It's a dish that encapsulates a tale of migration, adaptation, and fusion, making each bowl a testament to Korea's rich culinary history and multicultural heritage.

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.