A few years ago, I took a friend who had never been exposed to much Asian food to a Koreatown plaza where we had a chance to try a bunch of different Korean dishes.
I was really craving some Jjamppong because... spice, seafood, noodles, soup? What more could you want?
For anyone who hasn't been exposed to Jjamppong before, it's a Korean-Chinese dish that involves a mix of seafood, vegetables, meat, and noodles in a spicy, savory soup. The origins are debated but supposedly it was created by Chinese immigrants living in Nagasaki, Japan and then became adapted by Koreans, who added chili oil and gochugaru, a popular Korean hot pepper flake ingredient.
When the dish arrived, my friend looked shocked. He leaned over and whispered, "Why are they serving Cioppino at a Korean place? Is this Italian owned?"
I laughed... a lot. Truthfully, I hadn't ever made that connection but I could see why he thought that.
They are both red-colored seafood soup based dishes - although cioppino's are red from the tomatoes whereas Jjamppong gets its redness from gochugaru.
- 1/4 onion
- 1/2 small carrot
- 1/2 zucchini
- 3 oz napa cabbage
- 2-3 fresh shiitake mushrooms
- 2 scallions
- 3 oz fatty pork (or pork belly)
- 4-6 littleneck clams
- 4-6 mussels
- 4-6 shrimps
- 3 oz squid
- 1 tbsp ginger
- 1 tbsp garlic
- 1 tbsp Gochugaru Korean Chile Flakes (we used Mother In Law's Kimchi brand)
- 1 tbsp avocado oil
- 1 tbsp soy sauce
- salt and pepper
- 5 cups of chicken stock
- 1 serving of ramen noodles. We love using immi low carb high protein ramen noodles.
- Cut ¼ onion into thin slices
- Cut ½ of a carrot into thin 2” length slices
- Cut ½ of the zucchini into thin 2” length slices
- Cut ⅓ of the napa cabbage into thin 2” length slices
- Cut 2 shiitake mushrooms into thin slices
- Cut 2 scallions into slices
- Mince 1 tsp of ginger
- Mince 1 tbsp of garlic
- Cut the pork belly into thin slices
- Cut squid into thick slices
- Soak mussels and clams in salt water to clean
- Heat a wok over high heat
- Add 1 tablespoon of oil
- Add minced ginger
- Add minced garlic
- Add sliced scallion
- Add 1.5 tablespoons of gochugaru
- Add 1 tablespoon of soy sauce and stir fry for a minute
- Add the sliced pork and stir-fry for 2 minutes
- Add in the onion, carrot, cabbage, zucchini, and mushrooms
- Pour in 5 cups of chicken stock
- Add the clams first, then the mussels, then shrimp, and squid last
- Add salt and pepper to taste
- Add in your noodles of choice. We love immi’s low carb, high protein ramen noodles
- Ladle the broth into a serving bowl
- Add extra gochugaru flakes
Fun Visual Recipe
Food Facts to Get Rameducated
- Gochugaru is an essential ingredient for kimchi and Korean cooks will recommend against using any other kind of dried chili, as they won’t produce the same results.