Delish editors handpick every product we feature. We may earn commission from the links on this page.

Jjamppong is a classic Korean spicy seafood noodle soup with Korean-Chinese roots. Filled with seafood, meat, and vegetables, Jjamppong is also served with Chinese-style egg noodles. The rich broth is flavored with garlic, ginger, gochujaru (aka, Korean red chili flakes), and gochujang (fermented chili paste). If you don't keep gochujang on hand already, it's time to start. It has a deep, spicy flavor perfect on everything from Korean Fried Chicken to Tteokbokki (Korean Rice Cakes). Since you'll end up with a container of gochujaru as well, why not use it up in a pot of Yukgaejang (Spicy Korean Beef Soup) or Gamja Jorin (Korean Potatoes)? 

The prep can take a long time cleaning and washing all the seafood, but it will be well worth it. What's better, the longer the soup sits, the more flavorful it becomes.

If you're gluten-free, substitute tamari for the soy sauce. Serve Jjamppong over rice noodles or white rice.

P.S. Although Jjamppong is known as spicy seafood noodle soup, please keep in mind that it uses beef broth and pork.

fresh Chinese-style egg noodles, thick

(4 oz.) yellow onion, sliced

medium carrot, cut into matchsticks

gochugaru, Korean red chili powder

gochujang, Korean red chili paste

(16.9-oz.) packages Korean beef bone broth

mussels, scrubbed and debearded (about 2 c.)

small clams (about 1½ c.)

shell-on medium shrimp (about 1 c.)

small zucchini, cut into ¼”-thick half moons

scallions, cut into 2” pieces

small squids (about 6 oz.) body sliced into ¼”-thick rings, tentacles cut into 1” pieces