How to make Jjamppong- Seafood soup with ramen

A soothing mix of noodles, seafood, vegetables, and meat in a spicy, savory soup, jjamppong (or champong) is one of the most popular Chinese-Korean dishes made and enjoyed all over Korea.
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 easy to make and change up with ingredients you have on hand. At most restaurants, you’ll see squid, shrimp, and mussels with vegetables and egg or wheat noodles in a fiery red soup base. This recipe uses instant ramen noodles for a richer, more contemporary variation

*Vegeterian Friendly

Ingredients

• 4 dried shiitake mushrooms, soaked and thinly sliced
• 6 mussels or clams, scrubbed clean
• 1 tablespoon vegetable oil
• 2 teaspoons minced garlic
• 1 teaspoon minced fresh peeled ginger
• 1 tablespoon gochugaru
• ⅓ cup pork, thinly sliced
• 1 small sweet onion, halved and sliced
• ½ medium carrot, julienned
• 1 scallion, cut into 2-inch pieces
• 1 cup napa cabbage, sliced into 1-inch chunks (or substitute bok choy or thinly sliced American green
• cabbage)
• 1 package uncooked ramen noodles
• 7 cups Anchovy Stock (here), Beef Stock (here), or chicken stock
• 6 medium shrimp, peeled and deveined
• ½ cup squid, cleaned and thinly sliced
• 1 green chili, like Korean or jalapeño, seeded and sliced
• 1 red chili, like Korean or Spanish, seeded and sliced
• 2 tablespoons soy sauce
• 1 teaspoon fish sauce (optional)
• Salt
• Freshly ground black pepper

Directions

1. In a small bowl of room temperature water, soak the mushrooms for one hour.
2. In a stockpot, bring the mussels and 2 cups of water to a boil over high heat. Cover, reduce the heat to low, and simmer for 5 to 10 minutes until the shells open. Discard any mussels that did not open. Set aside the mussels, and reserve 1 cup of the mussel cooking liquid and discard the rest
3. Heat the vegetable oil in a deep large skillet or large wok over medium-high
   heat. Add the garlic and ginger and stir-fry for about 1 minute.
4. Add the gochugaru, pork, and onion, and stir-fry for about 2 minutes.
5. Add the carrots and scallion and stir-fry for about 3 minutes. Add the cabbage,
   ramen noodles, and stock (including the 1 cup reserved cooking liquid) and
   bring to a boil. Reduce the heat to medium and let simmer for 5 minutes.
6. Add the shrimp and squid and cook for about 1 minute.
7. Add the cooked mussels and mix everything together gently.
8. Gently stir in the soaked and sliced mushrooms, green chile, red chile, soy
   sauce, and fish sauce (if using), and season with salt and pepper.
9. With a slotted spoon, scoop the ramen noodles into 3 individual soup bowls,
   and ladle the soup over the top.
10. Serve immediately.

SERVING TIP : Korean-style Chinese restaurants in Korea usually serve this dish with slices of pickled
radish

SUBSTITUTION TIP : To make a vegetarian version of this Korean-Chinese dish, use vegetable broth
instead of the anchovy stock and double the amount of mushrooms in this dish. You can also use a variety of other mushrooms to go with the shiitake mushrooms

COOKING TIP : At many Korean restaurants, the seafood is simmered for a long time along with the rest
of the ingredients, but I feel like that can make it tough by the time it’s served

Preparation Time Plus 1 Hour for Soaking	15 Minutes
Cook Time	15 Minutes