Jjamppong: A Restaurant Guide to Korea's Spicy Seafood Noodle Soup
Jjamppong is a spicy, smoky seafood noodle soup from Korean-Chinese cuisine. Here is how to build it for a restaurant kitchen with consistent results.
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Jjamppong belongs to Korean-Chinese cuisine, alongside jjajangmyeon. It is a bright red, spicy broth full of seafood, vegetables and thick wheat noodles.
What gives it its flavor
The signature taste comes from stir-frying vegetables and chili at high heat before adding stock, which creates a smoky "wok" aroma. Seafood such as mussels, squid and shrimp adds sweetness.
Making it practical
High-heat stir-frying is hard to replicate in every kitchen. A pre-made jjamppong base captures that smoky, spicy profile, so staff only need to heat the base with seafood, vegetables and noodles.
Variations
- Pork jjamppong for guests who avoid seafood
- Beef jjamppong for a richer broth
- Jjamppong rice — the soup served over rice
FAQ
What noodles are used?
Thick, chewy wheat noodles are traditional, but other wheat noodles can be used.
Is jjamppong very spicy?
It is usually medium to hot. Mild versions are easy to make by reducing the base.
Bring Korean food to your menu
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