Photo: Jungyeon · CC0 · via Wikimedia Commons
Jjamppong
Korean-Chinese red noodle soup of seafood and vegetables in a spicy broth.
Also known as Champong, Jampong, Spicy Seafood Noodle Soup
About Jjamppong
Wheat noodles are served in a fiery red broth made by stir-frying chili flakes, pork or seafood and vegetables such as onion, cabbage and zucchini before adding stock. Mussels, squid and shrimp are common. The soup is spicy, savoury and smoky from the wok-frying. Its colour and heat come mainly from the chili oil and flakes used when frying the base.
History & Culture
Jjamppong is a Korean-Chinese dish, developed in Chinese-style restaurants in Korea and now regarded as a Korean favourite. It is related to Chinese-Japanese noodle soups such as champon, though the exact route of its origin is debated.
Where to eat it
Eaten as a main meal in Korean-Chinese restaurants, often paired with jajangmyeon or sweet and sour pork.
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Jjamppong - frequently asked questions
What is Jjamppong?
Wheat noodles are served in a fiery red broth made by stir-frying chili flakes, pork or seafood and vegetables such as onion, cabbage and zucchini before adding stock. Mussels, squid and shrimp are common.
What is Jjamppong made of?
Jjamppong is made with Wheat noodles, Mussels, Squid, Shrimp, Onion and cabbage and Gochugaru (chili flakes). Recipes vary by region and by cook, but those are the core ingredients.
Where does Jjamppong come from?
Jjamppong comes from South Korea. Jjamppong is a Korean-Chinese dish, developed in Chinese-style restaurants in Korea and now regarded as a Korean favourite.
Where can I eat Jjamppong?
Eaten as a main meal in Korean-Chinese restaurants, often paired with jajangmyeon or sweet and sour pork.
What else is Jjamppong called?
Jjamppong is also known as Champong, Jampong, Spicy Seafood Noodle Soup.
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