JjamBbong (짬뽕) is a Korean version of Chinese spicy seafood noodles. It is as popular as JaJangMyun (blackbean paste noodles) in Korea. You need a lot of ingredients to make this, but it is not that difficult to make and does not take a long time. Do you like spicy seafood dishes? Then, you have to try these noodles someday.
Yield: 3 Servings
Short Korean Lesson
- SaeWoo (새우) = Shrimp
- HongHab (홍합) = Mussels
Video Instructions
Main Ingredients
- 12 Jumbo Shrimp (or 15 Small Shrimp)
- ⅔ Cup Squid
- 15 Mussels
- ⅔ Cup Cabbage
- 1 Cup Onion
- ⅓ Cup Carrot
- 1 Handful Spinach
- 9 Stone Ear Mushrooms (석이 버섯=SeoGi BuSut)
- 2 Hot Peppers (1 Red & 1 Green)
- 1 Green Onion
- Thick Fresh (or Frozen) Noodles for JjamBbong
Broth Ingredients
- 6½ Cups Water
- 1 Dried Anchovy Pack (or 6 ~ 8 Dried Anchovies)
- 8 Pieces of Kelp (2 X 2 Inch)
Seasoning Ingredients
- 4 Tbsp Hot Pepper Oil
- ½ Tbsp Minced Garlic
- 2 Tbsp Cooking Wine
- 3 Tbsp Red Pepper Powder
- 4 Tbsp Soup Soy Sauce
- 2 Pinches of Black Pepper
- A little Salt to Taste (Optional)
Directions
In a large pan, add 6½ cups of water, 1 dried anchovy pack, and 8 pieces of kelp. Once it starts to boil, boil it for 5 minutes on medium. The broth is the secret to delicious Korean soups.
Meanwhile, cut the vegetables: ⅔ cup cabbage, 1 cup onion, ⅓ cup carrot, 1 handful spinach, 9 mushrooms, 1 hot green pepper, 1 hot red pepper, and 1 green onion.
Prepare the seafood: Wash 15 mussels, remove the skin and organs of 12 jumbo shrimp, and cut ⅔ cup of squid to bite sized pieces.
After 5 minutes, remove the kelp from the broth.
Boil 10 more minutes, and then remove the anchovy pack. Keep the temperature on medium. You will get about 6 cups of broth at the end.
In a heated pan, fry 3 or 4 Tbsp of hot pepper oil and ½ Tbsp of minced garlic together for 10 seconds on high.
Pour the broth into the pan.
Add the cabbage, onion, and carrot.
Add the seasonings: 3 Tbsp of red pepper powder, 2 Tbsp of cooking wine, 4 Tbsp of soup soy sauce, and 2 pinches of black pepper. Boil for about 7 minutes on medium high.
While the soup is boiling, boil the water for the noodles. Follow the instruction for the noodles you have.
After boiling the soup for 7 minutes, add the prepared seafood: shrimp, mussels, and squid.
In the boiling water, add the noodles and cook for about 7 more minutes.
Once, it starts to boil again, add the mushrooms. (If you have dried mushrooms, soak them in the water until they become soft, and then cut them into bite sized pieces.)
Add 1 handful of spinach. Boil for 5 more minutes on high.
When the soup is almost done cooking, add the green onions.
Add the peppers. Cook 1 more minute and turn off the heat.
By this time, your noodles will be done. Rinse the noodles in cold water several times.
To serve, place some noodles in a bowl and then pour the soup with seafood and vegetables on top. Since this recipe is for 3 servings, give 5 mussels and 4-5 shrimp for each serving.
This is my lunch; it looks very delicious. Assa, it is time to try it! I am very happy about this Jjambbong recipe. I hope you can try this someday.
jjambbong!! my favourite! made this a couple of times now. i will try your version next time. btw, is it needed to use soup soy sauce? can’t use the normal one? if not, i will buy the soup soy sauce :0
Hi, layping
haha..Now I start to wonder, if there is any Korean food, layping doesn’t like??? very cool~~~ 😉 Yes.. I definitely like to use soup soy sauce for soup. If you can find it, please get it. Since you cook Korean food many times, it will be useful. 🙂 Thanks !!
another great recipe I’m sure… If i cant find dried anchovy pack, can I substitute it with bonito flakes?
Hi, jhny69
Thanks for your comment !!
If you don’t have anchovy,,, you can skip it.. since other seafood will give flavor to it also.. bonito flakes.. It has a little different smoked flavor for fish..right.. I guess you can use a little but not too much..I just worry it will change the flavor.. ^^ Thanks !!
Thanks for the advice. By the way is there a good Korean Cookbook you can recommend?
Hi, jhny69
aha..good Korean cookbook?? one from “aeriskitchen” …… hehe joke.. I don’t have a real nice cookbook yet.. Sorry.. I didn’t buy any Korean cookbook ..so I don’t know which one is good. I hope if there is anyone who knows about it better than me.. can answer you… ^^ I usually prefer cookbooks that have lots of pictures in it..hehe how about you ??
I don’t really have any preferences in cookbooks. But I would like to buy a cookbook that has been recommended by a lot of people. There are a lot of good cookbooks out there but there are also tons of bad ones… That is why I only buy if someone I know of good taste recommends it to me. Like you… 🙂
Hi, jhny69
aha..I can understand.. Since you pay money and want to try delicious food from your cookbook, you will want to try good ones not bad ones.. hehe.. maybe you can buy one from me someday ?? if I sell my first cookbook? 😉 I hope it will that too long time ~~ haha.. Do you know maangchi’s cookbook?? I didn’t buy her book.. but it seems like many people tried her recipes and liked them. 🙂 I know that she is selling her books on amazon… ^^
OMO!!! cool dish!!!!! Is it very spicy?? I like spiciness with sourness! Does it taste like this? I never eat before, but can’t get good hot pepper powder, guess kinda hard for me to make this unni!! You make for me !!!!!!! T___T
Hi, ChuiYew
I tried to go to your blog several times.. failed.. what’s wrong happened to me. @>@ Please help me~~~ hehe.. Yes, it’s spicy..but not sour flavor in it.. I know.. it’s good to have good hot pepper powder… hm.. I really want to make some for you. ㅡㅠ,ㅠ
I love jjambbong. It looks soooo good. I’m getting so hungry. I forgot that I shouldn’t visit your site on an empty stomach. I need to come back after lunch. **stomach growling**
Hi, MrsDarth
haha..do you ?? I made some more today, and brought to my Korean friend’s house. My Korean friends really enjoyed eating it. haha.. oh no ~~~ you are okay to visit on an empty stomach..it will motivate to cook Korean food for supper ? 😉 hehe..joke..thanks !!
i must say, this looks SUPER DELISH but i’ve never heard of this dish before. *shocking!* i have to add this to my list.
🙂
Hi, farleen
I can guess you will love this. haha… It’s very common and popular in Korea. oh.. farleen didn’t know that.. *shoking!* =P hehe.. yep..try it someday. thanks !!
Hmm.. I think my mom puts this sauce called 두반장 to make it taste more authentic. and maybe some bamboo shoots would make it taste better! Just some suggestions!
Thanks for the recipe Aeri!
Hi, Alex
aha.. 두반장.. I don’t have that sauce yet, but I know that many Korean people use the sauce nowadays for some food.. I might get it someday..and try for something.. Thanks for good information ^^
I stumbled upon your youtube page while I was looking for korean recipes. They all look so good.
I was planning to go to bed early, but I stayed awake and watched all your videos till in the wee morning. 🙂
I havent heard of JjamBbong either, but it looks really good. I love noodles, soup, seafood and spicefood. I am gonna try this some time. Thank you for generously sharing your recipes!
Hi, Poeh
haha… really ??? Your blood type is “B” ??? just guessing..hehe
We say in Korea.. blood type “B” person can do things without sleeping once he or she really into that.. I’m blood type “B”…anyway..
wow.. love noodles.. soup.. seafood..and spicy food ? Then.. jjambbong is the perfect food for you. 😉 Try it someday.. thanks !!! Hope to see you more often…
Hi Aeri, I shopped for some random stuff and I happened to find your recipe and I had almost everything so I cooked Jjambbong. my wife loved it and my father-in-law loved it. I can’t really eat spicy foods but I got it just right with 1 tbs of peppper power.
Thanks and tomorrow, it’s dagdoritang for me!
I didn’t look at your other recipe but I am bookmarking your site, keep up the good work!
Hi, Joseph Chun
Nice to meet you !!! I’m very happy that your wife and father in law loved your jjambbong. 🙂 You must got extra points from your father-in-law as a sweet son-in-law. 😉 hehe.. Yes… please come back and try more Korean food. By the way.. are you a Korean ??
Hello Aeri,
I’m going to cook tonight this recipe, however we do not have above mentioned mushrooms and Jjambbong here in Turkey, I will use oyster mushrooms and beijing noodles.Hope they will not make much difference on the taste of the dish…
hi, zebercet
Oh~~ I can understand your situation. I have same problem to find some of Korean ingredients sometimes..yes.. oyster mushrooms sound good… just I don’t know what are beijing noodles..but I don’t think that will change the taste much.. so Try it.. I hope your soup turns out great. thanks 🙂
Finally! I went to a Korean restaurant, tried this dish and loved it! Now I can make my own! Thank you sooo much!
Hi Tanya,
You are very welcome. thanks..hehe
Hi Aeri, thank you for the great recipe. I have one question. Did you prepare the oysters beforehand? I noticed they were already open and I’ve always been taught to never use opened shellfish. Am I wrong?
Congrats on having a boy. He looks adorable just like his mom. 🙂
All the best.
hi Patrick,
You are asking mussels??? I didn’t use oyster in this recipe.. anyway.. it was frozen one, since I couldn’t find any fresh ones around here.. if it’s fresh one.. yes you are right they would be closed.. thanks 🙂
Aeri,
Technical question. The Tbsp equals 15ml in your recipe? If yes, do you always use this amount of anything ingridients?
Many thanks
hi Kris,
You are right. 1 Tbsp = 15 ml I always use my measuring spoon to make my recipes.. so yes.. ^^ thanks
I’m interested in making this recipe but I’m allergic to mussels (and oysters). Is there something I can substitute it with?
hi Samantha,
How about clams ?? If u cant eat that either..just increase the amount of both shrimps and squid alittle.. ^^
I made this recipe tonight and once again, it was absolutely perfect! Everything I tried from your site has been delicious! Can’t wait for your next recipe!
hi Caroline,
haha.. ur comment made me happy.. thanks
Hi Aeri,
I really love your website and your videos! Thank you so much! I was wondering: what kind of noodles do you use for jjambbong? If I look for them at the store, will the package actually say “noodles for jjambbong”? Thanks!
hi Jennifer,
Yep.. there is chance .. it will be written in Korean..but It will say.. noodles for udong or jjamppong… Click the ingredient for the noodles … thanks
Would it be okay not to use noodles and to add tofu? I always go to korean restaurants ordering the spicy seafood stew and it has no noodles and it comes with tofu.. i couldnt find that recipe online
hi Aprille,
I think you can use tofu instead of noodle if you want.. the broth is important part for this recipe..it will match with tofu too.. the soup you tried in a Korean restaurant.. it had soft tofu ?? because I posted a spicy soft tofu recipe recently.. I will add you a link for you.
http://aeriskitchen.com/2010/03/extra-soft-tofu-soup-순두부-찌개soondubu-jjigae/
I’m going to make this tomorrow for my little brother and a friend!! I can’t wait. I love jambong! But I have never made it before. 🙂 THanks for sharing your recipes!
hi Joy,
How was your jjambbong ?? your little brother liked it ? I hope he did.. hehe thanks 🙂
Aeri,
two questions regarding some ingredients. I found on the market dried stone ear mushrooms, how does it prepare before use into soup, and I have dried anchovy instead of anchovy pack. After put into broth and boiled do I need strain it?
thx.
hi Kris,
About your questions.. you soak the mushrooms in water for several minutes..and it will be soft..then rinse them and use it.. some people leave the anchovy in the broth and eat with the soup later..but I prefer to remove the dried anchovies after I make the broth.. if you don’t have anchovy pack.. it’s up to you. ^^
Thanks for the recipe! Me and my sons have been eating this for 25 years!!! And now I’m being adventurous and trying to make this myself..(the local restaurant serving this has changed it so much it’s not so fantastic like it used to be)
hi Everett,
yes, it will be good to try it at home. 🙂 I hope you liked it.. thanks
I just want to know, About Kelp, I usually eat it,but you throw away.Are they good to eat.
Every time when I cook noodle in soup I always add kelp in to the soup.
So am I doing the wrong thing.
Please tell me. Thank You
hi May,
I don’t know if it’s right or not..but What I’ve heard and learned was… if you cook the kelp for a long time, it gets a little bitter flavor.. that’s why I cook it for short time…and threw away. I think you can eat your kelp.
Hi Aeri,
I was wondering if I can use soba noodles for this soup?
hi Maria,
The broth is the most important part for this soup..so you can use whatever noodles you want..just if you want to try authentic way for dish this.. thick noodle will be good.. but as I said..why not to try soba noodles if you like them. 🙂
Hi. Thank you so much for shared this recipe. I wanna try to make this food 😀 aweee.. u are so cool.. ^^ 🙂
can i use jjajangguksu noodles?
Hi Chong,
Sure.. you can ^^
ahhhh i love jjampong i usually eat this in restaurants and the instant noodles. hehe now i can make my own.. just a question.. if i cant find the stone ear mushrooms can i use dried shitake mushroom? and about soup soy sauce what’s the difference with normal soy sauce? hope you can answer i really enjoy reading your blog 🙂
hi mari,
dried shitake mushroom has some strong flavor in it.. so maybe you can just skip the stone ear mushroom.. it’s just fine.. soup soy sauce taste a little different from normal soy sauce.. to me .. seems a little less salty..and helps to make good broth .. but not big difference.. so you can just use normal soy sauce instead of soup soy sauce too.. thanks
Hi,
First I’d just like to say how much I enjoy your site. As a person who once lived in Korea for two years and now lives in the UK, it’s nice to be able to make some of my favorite Korean dishes at home. Now for my question – do you have. any recipes that would be good for talapia? I just got a bunch of fillets and I was hoping to use them in a Korean dish. Thanks!
hi Dan,
You can use your talapia with my fish recipes.. like mackerel stew.. or other fish stew dishes.. thanks ^^
hello ..annyeong ! seriously , i really like korean food ..actually i muslim ..so , i would like to ask you something .cooking wine is optional or i MUST put in that recipe ? and another one question ..can i change stone ear mushroom with button mushroom ? ❓
I am Muslim too, and I omitted the wine and it still tastes great! Although I have no idea if it tastes the same, but my friends and I enjoyed it well.
Fabulous recipe!! Tried it tonight and it was absolutely delicious!!! Thanks for sharing!
hi Juli,
Great.. ^^ thanks for trying my recipe. 🙂
Thank you I have been enjoying all of your recipes!! I love you!!
hi Chloe Kim,
All recipes ? are you sure ??? hehe.. Thank you very much. Your comment encourages me a lot. ^^