Deliciously Hot and Spicy Korean Seafood Soup (Jjampong)

Jjampong is a spicy Korean Seafood Noodle Soup that contains shrimp, clams, and mussels, squid, chili paste and Veggies as its main Ingredients. A Lite very healthy, sumptuous spicy soup that is less than an hour to prepare and cook, best eaten on rainy chilly nights. Enjoy the recipe my Loves 😋😉

Ingredients for Soup Stock:
20 pcs dried Anchovies (dried dilis large)
1/4 cup dried shrimp( preferably medium size)
5 pcs preferable Shitake Mushroom but any dried mushroom will do
5 cups of water
1 medium sized onion
4 pcs clean chives (Sibuyas Dahon)
3-4  garlic cloves crushed

Ingredients for the Stew:
2 tbsp vegetable oil
3 cloves of garlic minced
1 tbsp minced ginger
1 large sized carrot peeled & Julienned to 1/4 inch thick
1/2 medium sliced onion
2 pcs chives
1 medium sized cabbage
1/2 cup fresh mushroom

hot pepper paste
1 tbsp sesame oil
1 cup of shrimp
1 cup of squid
1 small size bowl of mussel and clams
1 tbsp fish sauce
1tbsp soy sauce
Udon Noodles
Salt and pepper to taste

Instruction for the Soup Stock:
Prepare the soup stock by combining all the ingredients. Bring to a boil over high heat then reduce and simmer for additional 20 minutes, Remove from heat then strain the stock. remove and discard the mushrooms, anchovies and other ingredients then set aside.

Instruction for the Stew:
Prepare your pepper paste and sesame oil mixture by combining 1 Tbsp sesame oil to 1 Tsp of pepper paste or depending on how spicy you want your soup to be, then set aside.

In a wok or large pan, heat 2 tbsp vegetable oil over medium heat. Add minced garlic, ginger, and onion, saute until golden brown. Add your veggies and mushroom wait till half cooked then Add the fresh shrimp, clams, mussel and squid then add your pepper paste mixture mix all the ingredients well then add your stock/broth and bring to a simmer or until all the seafood ingredients are thoroughly cooked( squids are pink and the clams have opened. Add all the seasoning: fish sauce, soy sauce and salt and pepper.

Instruction on how to cook your Udon Noodles:

in a separate pot cook your Udon Noodles for 8 to 9 minutes . to check if the noodle is cooked, test by getting a piece of noodle from the pot, bath or dip it in a cold water and bite. if thoroughly cooked drain and ladle in a bowl filled with jjamppong soup, top it off with chive then serve hot.

Good for 3-4 servings

Jjampong with Kimchi and bibimbap

Things to Remember:
1.cook the soup stock for 20 minutes only. this is enough for the soup to have a strong fishy aroma. more than 20 minutes means less fishy quality from the anchovies.
2. use the entire spring onion for the stock
3. you can use the head of the shrimps as an additional ingredient for your stock.
4.you can use alternative veggies such as Bok Choy( Petchay),Chinese cabbage or thinly Jullienned bamboo shoot.
5. as much as possible use fresh sea food ingredients only, since fresh sea food are naturally sweet when cooked, a taste you won't get if all your sea food ingredients are a day old or so.
6.you can also use sea kelp. this is an optional Ingredients but I think is crucial or necessary if you want your soup to be thick and more aromatic. I didn't include it in my Jjampong recipe for the reason that it is nearly impossible to find sea kelp in my location. but if your in an area where Korean stores/Asian markets are available I suggest you include sea kelp.
7. you can also add lean pork strips on your stew for a thicker heavier soup.
8. this recipe is best when served hot.
10. you can modify the spiciness of your soup by adjusting your pepper paste and sesame oil mixture.
11. dried anchovies, Korean pepper paste, dried shrimp, and Udon Noodle are available at any Korean stores or Asian marketplaces.