🌶️ Korean Spicy Seafood Noodle Soup (Jjampong Style)

Serves

2–3 people

Prep Time

20 minutes

Cook Time

25–30 minutes

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Ingredients

Seafood

• 1 small whole octopus (about 500–700 g), cleaned

• 8–10 mussels, scrubbed

• 6–8 shrimp, peeled and deveined

• 1 small squid, cleaned and sliced (optional but recommended)

Noodles

• 250–300 g wheat noodles (fresh or dried Korean/Chinese noodles)

Vegetables

• 1 small onion, sliced

• 1 cup cabbage, sliced

• 1 cup bean sprouts

• 1 zucchini, sliced

• 3–4 green onions, cut into 5 cm pieces

• 4 cloves garlic, minced

• 1 tsp ginger, minced

Soup Base & Seasoning

• 2 tbsp vegetable oil

• 1½–2 tbsp Korean chili flakes (gochugaru)

• 1 tbsp Korean chili paste (gochujang)

• 1 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tsp sugar

• 1 tsp sesame oil

• 5 cups anchovy–kelp stock (or seafood stock)

• Salt & black pepper to taste

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Instructions

1. Prepare the Seafood

• Rinse all seafood thoroughly.

• If using a whole octopus, blanch it briefly (30 seconds) in boiling water, then rinse in cold water and cut into large pieces. This helps tenderize it.

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2. Build the Flavor Base

• Heat vegetable oil in a large deep pan or wok over medium heat.

• Add garlic and ginger, sauté until fragrant (about 30 seconds).

• Add gochugaru and gochujang. Stir gently for 20–30 seconds to bloom the chili oil (do not burn).

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3. Add Vegetables

• Add onion, cabbage, zucchini, and green onions.

• Stir-fry for 2–3 minutes until slightly softened and coated in chili oil.

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4. Create the Broth

• Pour in anchovy–kelp stock.

• Add soy sauce, oyster sauce, sugar, and sesame oil.

• Bring to a rolling boil, then reduce to medium heat and simmer for 5 minutes.

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5. Cook the Seafood

• Add octopus first (it needs the longest time).

• After 2 minutes, add squid, shrimp, and mussels.

• Simmer until mussels open and seafood is just cooked (about 3–4 minutes).

• Discard any mussels that do not open.

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6. Add Noodles

• Add noodles directly into the soup.

• Cook according to noodle package instructions (usually 3–5 minutes).

• Stir gently to prevent sticking.

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7. Final Adjustments

• Add bean sprouts in the last minute.

• Taste and adjust with salt or extra chili flakes if needed.

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Serving

• Serve immediately while piping hot.

• Garnish with extra green onions or chili oil if desired.

• Traditionally enjoyed with:

  • Kimchi

  • Pickled radish

  • Seaweed soup or fried side dishes

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Flavor Profile

• Spicy but balanced

• Deep umami from seafood and stock

• Slightly smoky and savory

• Rich, warming, and extremely satisfying

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Pro Tips

• Do not overcook the seafood — tenderness is key.

• Fresh noodles absorb flavor better than dried ones.

• You can make it extra spicy by adding chili oil or more gochugaru.