Spicy Seafood Jjamppong with Fresh Noodles 辣味海鮮起司麵

Jjamppong is a Korean-Chinese fusion spicy seafood noodle soup featuring a fiery red broth infused with gochugaru (Korean red chili flakes), garlic, and ginger. The dish combines fresh seafood including prawns, squid, clams, and white fish with tender fresh noodles in a complex, layered spicy broth. This warming, aromatic dish is beloved in Hong Kong's Korean dining scene.

Nutrition (per serving)

Ingredients

• 300g Fresh Prawns (medium, shelled)
• 200g Squid (cleaned, cut into rings)
• 150g Manila Clams (cleaned)
• 200g White Fish Fillets (e.g. bream or cod, cut into chunks)
• 300g Fresh Wheat Noodles
• 6 cups Fish or Seafood Stock
• 3tbsp Gochugaru (Korean Red Chili Flakes)
• 2tbsp Gochujang (Korean Red Chili Paste)
• 6 cloves Garlic (minced)
• 1tbsp Fresh Ginger (minced)
• 1 medium Onion (diced)
• 2 stalks Spring Onion (cut into 5cm lengths)
• 2 whole Red Chili Pepper (sliced)
• 2tbsp Vegetable Oil
• 1tbsp Sesame Oil
• 1tbsp Rice Vinegar
• 1tsp Salt
• 0.5tsp White Pepper

Steps

1. Heat vegetable oil in a large pot over medium-high heat. Add garlic and ginger, stir-fry until fragrant.
2. Add diced onion and stir-fry until translucent.
3. Stir in gochugaru and gochujang, cook for 1 minute until oil is infused with red color.
4. Pour in fish stock and bring to a boil.
5. Add prawns, squid, and clams to the boiling broth.
6. Add white fish chunks and cook until seafood is nearly cooked through, approximately 3-4 minutes.
7. Taste broth and adjust seasoning with salt and white pepper.
8. In a separate pot, bring water to boil and cook fresh noodles until al dente, then drain.
9. Divide cooked noodles between two bowls.
10. Ladle the hot spicy seafood broth with all seafood pieces over the noodles.
11. Drizzle with sesame oil and rice vinegar.
12. Garnish with spring onion and red chili pepper slices. Serve immediately while piping hot.

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