Deeply aromatic with a clean, oceanic salinity, Jjampong brings together a wide variety of seafood and tender, thin-sliced beef in a spicy, broth-heavy noodle soup. The foundation of this dish relies on a homemade dashi stock, which is infused with the sweetness of napa cabbage, earthy shiitake mushrooms, and the signature heat of gochugaru. Each bowl is balanced by the chew of wheat noodles, making it a substantial meal for a cold evening when you want something restorative and satisfying.

Preparing this soup at home is a process of layering, starting with the aromatics and moving into a rapid stir-fry of vegetables to lock in their texture before the stock is added. The combination of mussels, shrimp, squid, and scallops releases a subtle sweetness into the spicy liquid, ensuring the broth stays complex without being one-note. It is the kind of recipe that rewards those who enjoy the hands-on nature of Asian noodle house cooking.

Served steaming hot, this soup is best enjoyed immediately to keep the noodles firm and the seafood perfectly tender. The finish of sesame oil provides a final nutty brightness that cuts through the heat, rounding out the profile of the broth. It is a hearty, multi-layered dinner option that bridges the gap between a quick weeknight soup and a project-style meal for when you have time to focus on the details.

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If you enjoy the deep, layered complexity of Jjampong, you will likely appreciate exploring other brothy staples from around the world. For those who gravitate toward rich, spice-forward broths, trying a traditional Indian Muslim mutton soup offers a similarly robust experience, while those who prefer a lighter, more comforting noodle-based bowl might find our Egyptian orzo soup to be a refreshing addition to their repertoire.

Key Ingredients

Dried noodles: These form the hearty, chewy base of the soup bowl.
Seafood mix: A combination of mussels, shrimp, squid, and scallops provides the signature ocean-inspired depth.
Beef: Thinly sliced beef adds a rich, savory body to the spicy broth.
Gochugaru: Korean red chili flakes create the vibrant heat and deep red color.
Gochujang: This fermented chili paste adds a complex, sweet, and spicy thickness to the soup.
Anchovies: Dried anchovies are essential for building a flavorful, umami-rich soup stock.
Napa cabbage: Provides a fresh, tender texture that absorbs the spicy broth.
Fish sauce: Adds a pungent, salty depth that balances the spicy and savory elements.

More Global Soup Inspirations

Yuvalama serves as a perfect creamy counterpart if you want to explore how different cultures balance tangy elements with hearty proteins.
Sup Tahu Kering provides a delicate texture contrast to the intense spice of Jjampong, making it a great option for a milder meal.
Vegan Miên Ga is an excellent way to maintain the noodle-soup experience while incorporating lighter, plant-based ingredients.

Jjampong (Seafood Soup)

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Jjampong (Seafood Soup) Ingredients

400 gr dried noodles2 tbsp oil1 1/2 tbsp minced garlic1 tbsp minced ginger

Stock

50 gr dried anchovies25 gr dried seaweed2 tsp Dashi stock powder12 cups water

Vegetables

4 green onions, cut into 2”1 onion, wedged1 carrot, julienned1 cup chopped shiitake mushroom150 gr napa cabbage, chopped1 medium zuccini, julienned

Protein

400 gr mussels, washed10 large shrimp, deshelled250 gr squid, cut into rings100 gr beef, thinly sliced3-4 large scallops

Seasonings

6 tbsp gochugaru1 tbsp sesame oil2 tbsp gochujang2 tbsp fish sauce1 tbsp soy sauce1 tsp salt1/2 tsp white Pepper1 tsp msg

Steps

Boil water in a pot, add in dried anchovies, seaweed and dashi stock powder, boil over high heat for 20 mins, then low heat for 15 mins moreMeanwhile Prepare the vegetables and proteinsStrain stock into a bowl or cups, you will get 7 cups of stocksHeat oil in a wok or large deep pan, saute garlic and ginger until golden, add sliced beef, stir fry for a min then add 1/2 a portion of the gochugaru, stir fryNext add in vegetable, and remaining gochugaru Stir and add gochujang sauce, soy sauce, fish sauce, salt, msg and pepper Stir fry until the all vegetables are softenAdd in stock, bring it to a boil Add the remaining proteins, And cook for 10 mins with lid onMeanwhile, cook noodle according to packageUncover the soup and drizzle sesame oil Off the heat Serve the soup, with the noodle

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