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Korean/Chinese Seafood Noodles Jjamppong 짬뽕

She’s boiling hot, a fierce deep red and her name just roooolls off your tongue (but not before she assaults it with her spiciness)! Don’t get me wrong, there are definitely spicier things out there, but I prefer my jjamppong to be extra spicy. When made correctly, this dish is spiked with a punch but overall has a nice silky, velvety mouth feel with a wonderful seafood taste.

There are a few things to consider before creating this delicious noodle soup. Don’t bother making it if you can’t obtain qualityseafood and you can’t commit just 15-20 minutes into making a nice stock. Additionally, you don’t want to over cook it and just bubble right before ladling over your fat strands of udon (can sub with pasta if you can’t find udon).

Now, I get questions about the variations on a single Korean dish. Your Mama probably has her own way of baking a cake than Tommy’s mom down the street, similarly, this is also true for Korean food. How a dish is created can also be impacted by what region the dish is made. I like to think that my resourcefulness is derivative from a country where the people had to make do with what they had (I know that growing up, mom and dad could make something out of nothing like MAGIC)! Ingredients can always be recycled into a new outfit to look brand spankin’ new and lent in an array of new and innovative ways.

Here’s how to make spicy seafood noodle soup:

Korean/Chinese Seafood Noodles Jjamppong 짬뽕
  • 6 c cold, filtered water
  • ⅓ c dried anchovies + 2 pieces of kelp
  • 1 c mushrooms (I used equal parts enoki & button but you can use whatever)
  • 2 tb good quality fish sauce
  • 1 large onion
  • 5-8 cloves of garlic
  • 2 ts fresh, finely minced/grated ginger
  • 5 bacon strips
  • ¼ c red pepper flakes + 1 tb sesame oil
  • 1 large carrot
  • 2 jalapeno peppers (can omit)
  • 2 c spinach (or cabbage or leeks)
  • ½ c ea of shrimp, mussels, squid. Feel free to use whatever seafood you like or is on sale)
  • 4-5 green onions
  1. Bring your broth (water, anchovies, kelp, mushrooms, fish sauce) to a rolling boil for 15-20 min (later, discard your anchovies and kelp but keep everything else)
  2. In a separate pot, fry your bacon, add your onions, garlic, ginger, jalapenos, pepper flakes + sesame oil then, add your carrots, and spinach
  3. Introduce your broth into you second pot of goodies, bring to a gentle bubble (this is a good time to cook off your Noodles)
  4. Slide in your seafood, remember not to overcook and only bring to a great boil right before serving
  5. Lastly, sprinkle with your green onions, stir, and ladle over noodles and enjoy!!


Your Squishy Monster ^.~

2 thoughts on “Korean/Chinese Seafood Noodles Jjamppong 짬뽕

  • Looks delicious. What would be considered a good quality fish sauce?

    • The Squishy Monster says:

      Hello, Charlie! Thank you!! My mama swears by the 3 crabs fish sauce available at most Asian markets and I often steal a bit of hers but lately, I’ve been using Red Boat fish sauce, sourcing it offline. I prefer the taste of my mamas brand but love the purity and cold press process of the latter =)

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