Deep, Spicy Jjamppong Guksu (Spicy Seafood Noodle Soup)
A deep and spicy jjamppong guksu made by stir-frying seafood and vegetables, then simmering them in rich beef bone broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is a spicy noodle dish packed with plenty of vegetables and seafood like squid and shrimp, cooked up in just 10 minutes after stir-frying. Beef bone broth gives it a deep flavor, and the broth is seasoned well so it tastes just right once the noodles are added. Its refreshing, invigorating broth makes it wonderful for soothing the stomach after drinking.
- Servings
- 2 servings
- Cook time
- 10 minprep not included
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Squid1 whole (small)
- Manila clam meat2/3 cup
- Shrimp2/3 cup
- Inner napa cabbage leaves4 leaves
- Korean zucchini (aehobak)1/4
- Onion1/4
- Carrot1/5
- Baby oyster mushrooms1/4 pack
- King oyster mushrooms1/2
- Cheongyang chili pepper (hot green chili)2
- Scallions (jjokpa)1/2 handful
- Beef bone broth (or anchovy broth, chicken broth)4 cups
Seasoning
- Minced garlic1 tbsp
- Minced ginger1/2 tsp
- Gochugaru (Korean chili flakes)2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Oyster sauce1 tbsp
- Salt1 tsp
- Ground black peppera little
- Cooking time is measured from after the ingredients are prepped.
- In addition to squid, shrimp, and manila clam meat, you can also add webfoot octopus or mussels, or shred about 100 g of pork if you prefer meat.
- You can also substitute cabbage or large green onion for the vegetables.
- Cut the vegetables and squid into bite-sized lengths.
Steps
For the seafood, I prepared squid, shrimp, and manila clam meat.
Besides these, you can also prepare webfoot octopus or mussels, or julienne about 100 g of pork if you like meat.
I used what I had in the fridge,
and you can also substitute green cabbage or large green onion (daepa) for what I used.
Just cut the vegetables and squid into bite-sized lengths.
Swirl about 3 tbsp of cooking oil in a heated pan, add the minced ginger and minced garlic,
and cook until fragrant, then add the gochugaru (Korean chili flakes) and stir-fry carefully so it does not burn.
From this point on, over medium-high heat or higher, quickly add the squid, shrimp, and manila clam meat and stir-fry briefly,
then add the vegetables, toss lightly, and add the mirin (cooking rice wine) and oyster sauce...
Stir-fry until everything is evenly combined.
Pour in the broth, and once all the ingredients come together and cook through, add the mushrooms and Cheongyang chili peppers and bring to a boil.
When the ingredients are almost fully cooked, season with salt and ground black pepper,
and finally add the scallions (jjokpa) and boil briefly to finish.
The broth should be slightly salty so that the seasoning is just right when the noodles are added.
I boiled some medium-thick wheat noodles (jungmyeon).
Ppunwife's tips
- The broth should be slightly salty so that the seasoning is just right when the noodles are added.
FAQ
Can I use a different broth instead of beef bone broth?
You can also use anchovy broth (myeolchi-yuksu) or chicken broth in the same amount.
Does pork work well instead of seafood?
If you prefer meat, you can julienne about 100 g of pork and cook with that.
Is there anything to keep in mind when seasoning the broth?
It is best to season the broth so it is slightly salty, so it will not taste bland once you add the boiled noodles.
Can I use Chinese-style noodles or kalguksu noodles instead of medium-thick wheat noodles? AI-generated
You can boil and serve Chinese noodles (junghwamyeon) or knife-cut noodles (kalguksu), which naturally go well with jjamppong broth.
