Korean Jjamppong

Prep time: 10 min

Cook time: 15 min


  • 1 1/2 lb fresh or frozen seafood mixture (squid, shrimp, mussels, clams, crabs, etc...)

  • 4 oz pork, julienned (OR chicken OR beef)

  • 1 1/2 tbsp chopped garlic

  • 2 tsp chopped ginger

  • 1 cup chopped green onions

  • 6 oz cabbage, cut into bite-sized pieces

  • 1 medium-sized onion, chopped

  • 1/2 medium-sized carrot, julienned

  • 1/2 large zucchini, julienned

  • 4 tbsp gochugaru

  • 1 tbsp smoked paprika

  • 2 tbsp soy sauce

  • 2 tsp oyster sauce

  • 6 cups chicken stock

  • 1/4 tsp salt or to taste

  • 1 red chili, optional

  • noodles or spaghetti, to serve


  1. Add cooking oil, chopped garlic, ginger and green onion into a large pot. Turn the heat to medium and stir fry until fragrant, for about 2-3 minutes.

  2. Increase the heat to high and then add the pork, cabbage, onion, carrot, and zucchini. Stir to combine all your ingredients, then add gochugaru and paprika. Stir fry for 1 minute then add the soy sauce and oyster sauce.

  3. Quickly stir fry everything together and pour the chicken stock. Bring it to a boil. Add the seafood then bring to a boil until all of the seafood are fully cooked, 3-4 minutes. Add the red or green chili.

  4. Start cooking your noodles or spaghetti now. Cook fresh noodles by following the directions of the package you are using. Drain and rinse the cooked noodles under cold water to get rid of excess starch. Drain completely and place on a serving bowl.

  5. Pour a generous amount of the seafood soup over the noodles, serve and enjoy!

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