Jjamppong Spicy Korean Seafood Ramen Published: April 2, 2020|Last Updated: October 28, 2021 Jump to Recipe·Print Recipe A few years ago, I took a friend who had never been exposed to much Asian food to a Koreatown plaza where we had a chance to try a bunch of different Korean dishes. I was really craving some Jjamppong because… spice, seafood, noodles, soup? What more could you want? For anyone who hasn’t been exposed to Jjamppong before, it’s a Korean-Chinese dish that involves a mix of seafood, vegetables, meat, and noodles in a spicy, savory soup. The origins are debated but supposedly it was created by Chinese immigrants living in Nagasaki, Japan and then became adapted by Koreans, who added chili oil and gochugaru, a popular Korean hot pepper flake ingredient. When the dish arrived, my friend looked shocked. He leaned over and whispered, “Why are they serving Cioppino at a Korean place? Is this Italian owned?” I laughed… a lot. Truthfully, I hadn’t ever made that connection but I could see why he thought that. They are both red-colored seafood soup based dishes – although cioppino’s are red from the tomatoes whereas Jjamppong gets its redness from gochugaru. Getting hungry but no time to cook? Try our immi ramen. It’s healthy, delicious, convenient, and slurp-worthy all in one! Variety Pack Variety is the spice of life. Get all three flavors including Spicy Beef, Black Garlic Chicken, and Tom Yum Shrimp. You’ll be covered for all occasions. Slurp Now Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Jjamppong Spicy Korean Seafood Ramen 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: Kevin Lee Print Recipe Pin Recipe Ingredients Scale 1x2x3x 1/4 onion 1/2 small carrot 1/2 zucchini 3 oz napa cabbage 2–3 fresh shiitake mushrooms 2 scallions 3 oz fatty pork (or pork belly) 4–6 littleneck clams 4–6 mussels 4–6 shrimps 3 oz squid 1 tbsp ginger 1 tbsp garlic 1 tbsp Gochugaru Korean Chile Flakes (we used Mother In Law’s Kimchi brand) 1 tbsp avocado oil 1 tbsp soy sauce salt and pepper 5 cups of chicken stock 1 serving of immi ramen noodles Cook Mode Prevent your screen from going dark Instructions Vegetable Prep Cut ¼ onion into thin slices Cut ½ of a carrot into thin 2” length slices Cut ½ of the zucchini into thin 2” length slices Cut ⅓ of the napa cabbage into thin 2” length slices Cut 2 shiitake mushrooms into thin slices Cut 2 scallions into slices Mince 1 tsp of ginger Mince 1 tbsp of garlic Meat Prep Cut the pork belly into thin slices Cut squid into thick slices Soak mussels and clams in salt water to clean Broth Heat a wok over high heat Add 1 tablespoon of oil Add minced ginger Add minced garlic Add sliced scallion Add 1.5 tablespoons of gochugaru Add 1 tablespoon of soy sauce and stir fry for a minute Add the sliced pork and stir-fry for 2 minutes Add in the onion, carrot, cabbage, zucchini, and mushrooms Pour in 5 cups of chicken stock Add the clams first, then the mussels, then shrimp, and squid last Add salt and pepper to taste Add in your noodles of choice. We love immi’s low carb, high protein ramen noodles Assembly Ladle the broth into a serving bowl Add extra gochugaru flakes Enjoy! Visual Recipe Food Facts to Get Rameducated Gochugaru is an essential ingredient for kimchi and Korean cooks will recommend against using any other kind of dried chili, as they won’t produce the same results.