Spicy Korean-Chinese seafood soup (champong or jjampong) is one of the most popular dishes at Chinese restaurants in Korea and in Koreatowns all over the world. While these restaurants don't have lo mein or kung pao chicken, they serve jajangmyun (black bean noodles) or jjampong.
The word jjampong comes from the Japanese word for mix, and the dish itself was supposedly created by Chinese immigrants living in Nagasaki, Japan. It's a soothing mix of noodles, seafood, vegetables, and meat in a spicy, savory soup.
At most restaurants, you'll usually see squid, shrimp, and mussels with vegetables in a fiery red soup base. It's easy to make and simple to adapt this soup for your own tastes and spice level at home.
Ingredients
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1 cup Chinese egg noodles, long, or udon noodles
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6 to 12 clams, or mussels, scrubbed clean
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7 cups chicken broth, beef broth, or anchovy broth
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2 teaspoons minced garlic
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1 teaspoon minced ginger
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1 tablespoon kochukaru Korean red chile pepper flakes
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1/3 cup thinly sliced pork
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1 small onion, halved and sliced
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6 to 7 medium shrimp, peeled and deveined
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1/2 cup thinly sliced squid, cleaned
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1/2 medium carrot, julienned
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1 scallion, cut into 2-inch pieces
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1 cup sliced napa cabbage, or bok choy, in 1-inch chunks, or thinly sliced American cabbage
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4 dried shiitake mushrooms, rehydrated and thinly sliced
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2 tablespoons soy sauce
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Salt, to taste
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Freshly ground black pepper, to taste
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1 green chile pepper, seeded and sliced, optional
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1 red chile pepper, seeded and sliced, optional
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1 teaspoon fish sauce, optional
Steps to Make It
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Gather the ingredients.
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In a large pot, cook the egg noodles (or udon noodles) according to package directions. Make sure not to overcook noodles—they should have some texture.
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Drain and set aside.
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In a soup pot, bring mussels (or clams) and 2 cups of water to a boil. Cover, reduce heat to a low simmer, and cook for a few minutes until the shells open.
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Drain (reserving 1 cup of cooking liquid) and set aside the mussels or clams.
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Add the one cup of cooking liquid to the chicken broth (or beef or anchovy broth).
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Heat a well-oiled deep sauté pan or large wok and sauté garlic and ginger briefly.
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Add chile pepper flakes (kochukaru), pork, and onions. Stir-fry.
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After a few minutes, add shrimp, squid, carrots, scallions, and stir-fry.
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After another few minutes, add cooked mussels (or clams), cabbage, mushrooms, and broth.
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Bring to a boil. Reduce heat to medium, simmer, and let cook for 5 more minutes.
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Add soy sauce, salt, pepper, chiles, and fish sauce, to taste.
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Place noodles in individual soup bowls and ladle soup over noodles.
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Serve and enjoy!
Tip
- Korean-style Chinese restaurants also usually serve this with slices of takwang (danmooji, yellow pickled daikon radish) and slices of raw onions and black bean sauce (to dip the onions into).
Nutrition Facts (per serving) | |
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309 | Calories |
8g | Fat |
27g | Carbs |
33g | Protein |
Nutrition Facts | |
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Servings: 3 | |
Amount per serving | |
Calories | 309 |
% Daily Value* | |
Total Fat 8g | 10% |
Saturated Fat 2g | 9% |
Cholesterol 187mg | 62% |
Sodium 3545mg | 154% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 2g | 7% |
Total Sugars 5g | |
Protein 33g | |
Vitamin C 19mg | 97% |
Calcium 123mg | 9% |
Iron 4mg | 21% |
Potassium 803mg | 17% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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