Spicy Korean-Chinese Seafood Soup (Jjampong)

I love Jjampong! I haven’t had this Korean-Chinese Seafood Soup for a while now, so I decided to make it and share it with you. This Asian seafood soup is absolutely rich with warm, spicy, and umami flavors. It is also loaded with shrimp and mussels as its main seafood along with noodles, and fresh veggies.

Asian Spicy Seafood Noodle Soup

I love to make my own seafood soup at home, which allows me to adjust the ingredients to my preference and use fresh and high-quality ingredients.

This seafood soup is so popular in Korean and Chinese restaurants all over the world, However, it is easy, simple and I will show you how to make it at home.

I use shrimp and mussels, however, you can add also crab meat if you like.

The trick is to add mussels and shrimp at the right time. Different kinds of seafood have different cooking times. This is the reason why I cook mussels first and shrimp last since mussels take more time to be cooked.

I also prefer to use egg noodles because they are chewy an really complement the umami flavors of the seafood, too! The taste and texture are both superb.

This seafood soup is a comforting and nourishing dish that is perfect for cold weather. Making it at home can provide a sense of warmth and comfort that's hard to beat.

Ingredients

Full information on ingredients and quantities is in the recipe card at the end of the post.

Noodles. I prefer to use egg noodles to make this seafood soup because they have a chewy, mouthful, and tender texture.

Mussels. I clean the mussels thoroughly to make sure no dirt whatsoever gets into the soup!

Shrimp. I use large fresh shrimp, peeled and deveined. Of course! You can use frozen shrimp. But fresh will give you the best flavor and texture.

Chicken Broth. Chicken broth has a rich, savory flavor that can certainly improve the mouthfeel and taste of this soup.

Garlic. Garlic has a unique and strong flavor that can improve the whole taste of the soup.

Soy Sauce & Fish Sauce: They add an umami taste to the soup.

Seasonings: I add red chili pepper flakes, salt & black ground pepper. You may skip the red chilli pepper flakes if you do not like the heat.

Other ingredients: I also use scallion, carrot, ginger and onion.

How to Make Spicy Korean-Chinese Seafood Soup (Jjampong)

One, cook the noodles: In a large pot, cook the noodles according to package instructions (make sure not to overcook noodles), drain and set aside.

Two, cook the mussels: Bring 2 cups of water to a boil along with the mussels in a large pot, reduce the heat simmer for a few minutes until the shells open, then drain.

Three: Heat oil in a skillet, sauté garlic, ginger, chile pepper flakes and onions.

Four: Add shrimp, carrots, and scallions, and stir-fry for 2-3 minutes.

Five: Add the cooked mussels and broth, bring to a boil, reduce heat to medium, and simmer for 5 more minutes.

Six: Add soy sauce, salt, pepper, and fish sauce.

Seven: Place the cooked noodles in the soup bowls and ladle the soup over the noodles and serve!

Customizations

• Garnish the soup with fresh cilantro for added freshness.
• To thicken the soup, you may add a teaspoon of cornstarch.
• Add bok choy for more veggies.
• You may also add chopped silken tofu, mushroom or white fish to this soup.
• Add Chinese herbs like wolfberry for a more Asian touch.
• You may use any noodles you like such as use udon or rice noodles.
• Add chopped chili pepper for extra heat!
• I serve this Spicy Korean-Chinese Seafood Soup (Jjampong) with a bowl of steamed rice or green salad.

How To Store It

I let the soup cool down before storing it at the refrigerate it in an airtight container for three days or freeze it for 2 months.

To reheat it, I let it thaw overnight and microwave it until it is piping hot.

More Soup Recipes

• Gypsy Soup
• Egyptian Molokhia Soup

I hope you like this recipe! Follow Recipe Tale on Pinterest and Instagram or subscribe to our newsletter to keep up-to-date with all new recipes.

Recipe