Spicy Korean-Chinese Seafood Soup (Jjampong)
Rich with warm, spicy and umami flavos; this Korean-Chinese Seafood Soup (Jjampong) is absolutely delicious! It is loaded with shrimp and mussels as its main seafood, along with noodles and fresh veggies.
Servings: 8 Servings
Calories: 228kcal
Ingredients
- 250 g mussels
- 1 teaspoon ginger , minced
- 1 teaspoon red chile pepper flakes
- 2 teaspoon garlic , minced
- 1 pack egg noodles
- 6 cups chicken broth
- 1 onion , sliced
- 1 small carrot , julienned
- 250 g shrimp , peeled
- 1 scallion , chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon fish sauce
- 2 teaspoon soy sauce
Instructions
- Cook the noodles: In a large pot, cook the noodles according to package instructions (make sure not to overcook noodles), drain and set aside.
- 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.
- Heat oil in a skillet, sauté garlic, ginger, chile pepper flakes and onions.
- Add shrimp, carrots, and scallions, and stir-fry for 2-3 minutes. then add the cooked mussels and broth.
- Bring to a boil, reduce heat to medium, and simmer for 5 more minutes.
- Add soy sauce, salt, pepper, and fish sauce.
- Place the cooked noodles in the soup bowls and ladle the soup over the noodles and serve!
Notes
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.
Nutrition
Serving: 1serving | Calories: 228kcal | Carbohydrates: 35g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 94mg | Sodium: 1185mg | Potassium: 342mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1169IU | Vitamin C: 11mg | Calcium: 56mg | Iron: 2mg