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 (26)

Spicy Korean-Chinese seafood soup (champong or jjampong) is one of the most popular Chinese-Korean dishes made and enjoyed all over Korea. Chinese restaurants in Korea (and in Koreatowns all over the world) don't have lo mein or kung pao chicken; the most popular choices are usually 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. But it's now a staple in Korean-Chinese restaurants, and it's a soothing mix of noodles, seafood, vegetables, and meat in a spicy, savory soup.

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

What You'll Need

  • 1 package Chinese egg noodles (long) or udon noodles
  • 1/3 cup pork, thinly sliced
  • 6 medium shrimp, peeled and deveined
  • ½ cup squid, cleaned and thinly sliced
  • 6 clams or mussels, scrubbed clean
  • 4 dried shiitake mushrooms (black forest mushrooms), re-hydrated and thinly sliced
  • 1 small onion, halved and sliced
  • ½ medium carrot, julienned
  • 1 scallion, cut into 2-inch pieces
  • 1 cup Napa cabbage, sliced into 1-inch chunks (can also substitute with bok choy or thinly sliced American cabbage)
  • 1 green chili pepper, seeded and sliced
  • 1 red chili pepper, seeded and sliced
  • 2 tsp minced garlic
  • 1 tsp minced ginger
  • 7 cups chicken, beef, or anchovy broth
  • 2 tbsp soy sauce
  • 1 package fresh u-dong noodles
  • 1 tbsp kochukaru (Korean red chili pepper flakes)
  • Salt and pepper to taste
  • 1 tsp fish sauce (optional)

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 low simmer, and cook for a few minutes until shells open. Drain and reserve mussels or clams for later. Add one cup of cooking liquid to the chicken broth (or beef or anchovy versions).
  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, 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).