Spicy Korean-Chinese Seafood Soup (Jjampong)

Jjampong or Champong Spicy Seafood Noodle Soup
David Park
  • 30 mins
  • Prep: 15 mins,
  • Cook: 15 mins
  • Yield: 3 servings
Ratings (28)

Spicy Korean-Chinese seafood soup (champong or jjampong) is one of the most popular dishes at Chinese restaurants in Korea and in Koreatowns all over the world. While these restaurants don't have lo mein or kung pao chicken, they serve jajangmyun (black bean noodles) or jjampong.

The word jjampong comes from the Japanese word for mix, and the dish itself was supposedly created by Chinese immigrants living in Nagasaki, Japan. It's a soothing mix of noodles, seafood, vegetables, and meat in a spicy, savory soup.

At most restaurants, you'll usually see squid, shrimp, and mussels with vegetables in a fiery red soup base. It's easy to make and simple to adapt this soup for your own tastes and spice level at home.

What You'll Need

  • 1 package Chinese egg noodles (long) or udon noodles
  • 6 clams or mussels, scrubbed clean
  • 7 cups chicken broth (or beef broth or anchovy broth)
  • 2 teaspoons garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon kochukaru (Korean red chili pepper flakes)
  • 1/3 cup pork, thinly sliced
  • 1 small onion, halved and sliced
  • 6 medium shrimp, peeled and deveined
  • 1/2 cup squid, cleaned and thinly sliced
  • 1/2 medium carrot, julienned
  • 1 scallion, cut into 2-inch pieces
  • 1 cup Napa cabbage, sliced into 1-inch chunks (can also substitute bok choy or thinly-sliced American cabbage)
  • 4 shiitake mushrooms (black forest mushrooms), dried, re-hydrated, and thinly sliced
  • 2 tablespoons soy sauce
  • Salt, to taste
  • Pepper, to taste
  • Optional: 1 green chili pepper, seeded and sliced
  • Optional: 1 red chili pepper, seeded and sliced
  • Optional: 1 teaspoon fish sauce

How to Make It

  1. In a large pot, cook the egg noodles (or udon noodles) according to package directions. Make sure not to overcook noodles—they should have some texture. Drain and set aside.
  2. In a soup pot, bring mussels (or clams) and 2 cups of water to a boil. Cover, reduce heat to a low simmer and cook for a few minutes until the shells open. Drain and reserve the mussels or clams. Add one cup of cooking liquid to the chicken broth (or beef or anchovy broth).
  1. Heat a well-oiled deep saute pan or large wok.
  2. Saute garlic and ginger briefly.
  3. Add chili pepper flakes (kochukaru), pork, and onions. Stir-fry.
  4. After a few minutes, add shrimp, squid, carrots, scallions, and stir-fry.
  5. After another few minutes, add cooked mussels (or clams), cabbage, mushrooms, and broth.
  6. Bring to a boil.
  7. Reduce heat to medium, simmer and let cook for 5 more minutes.
  8. Add soy sauce and salt and pepper to taste.
  9. Place noodles in individual soup bowls and ladle soup over noodles.

Korean-style Chinese restaurants also usually serve this with slices of takwang (danmooji, yellow pickled daikon radish) and slices of raw onions and black bean sauce (to dip the onions into).