Jjamppong, Spicy Seafood Noodle Soup! A Korean noodle soup with red, spicy seafood based broth flavored with gochugaru. So good and delicious! I’m also showing you how to make your pasta from scratch! Enjoy!
I didn’t always like spicy food. As a kid, it took me a while before I could tolerate spicy. And now, I can’t get enough heat! If you’ve tasted jjamppong (spicy seafood noodle soup) before, you know what a glorious day today is .. Why, you ask? Because I’m sharing this fabulous recipe with you all and now you can make this at home!
It’s funny. . when you don’t have something around anymore, you miss it terribly. This was the case when we lived in Los Angeles and had a Korea town close by. And actually, forget Korea town, there were Korean restaurants everywhere in the Los Angeles area and surrounding cities, so you could go get your fix whenever you had a craving. Now, when we have the yearning/craving for Korean food, I have to make it here at home.
I don’t mind though because it has forced me to learn how to make some of my childhood favorites.
Jjamppong: Spicy Seafood Noodle Soup
Nothing says comfort more than a big bowl of jjamppong. Filled with shrimp, clams, mussels, cabbage, spinach, mushrooms and onions, this soup delivers big time.
And guess what? To make this spicy seafood noodle soup even better, I made my own HOMEMADE pasta noodles!!! So, you have to head over to KitchenAid’s blog, The Kitchenthusiast to read my post and to get this recipe. Have you had jjamppong before? If so, I’d love to hear about it!!
If you’re a Korean food, Chinese food and/or seafood lover, you will LOVE this. I hope you enjoy!
Jjamppong (Spicy Seafood Noodle Soup) with Fresh Pasta Noodles
For the fettuccine:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon kosher salt
- 2 tablespoons water
For the jjamppong:
- 1 tablespoon vegetable oil
- 1/2 onion chopped
- 2 to 3 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 2 to 3 tablespoons Korean red chili pepper powder (gochugaru) split
- 1 to 2 cups frozen squid thawed
- 16 to 18 fresh mussels
- 2 to 3 cups assortment frozen seafood (clams, baby shrimp etc.) thawed
- 4 to 6 Chinese cabbage leaves coarsely chopped
- 1/2 large zucchini chopped
- 5 cups chicken stock
- 1 bunch spinach coarsely chopped
- 8 oz. cremini or shiitake mushrooms sliced
- 16 to 18 raw shrimp peeled and deveined with the tails on
- 1 teaspoon Asian hot oil
- 1/2 tablespoon sesame oil
- salt and pepper
- 1 lb. fresh pasta noodles
- 1/3 cup fresh green onions diced + more if desired
For the pasta:
- Using your KitchenAid® 5-Quart Stand Mixer fitted with the flat beater attachment, pour the flour and salt into the mixing bowl. Create a well in the middle of the flour and add the eggs and the water. Beat on low speed for about 1 to 2 minutes, or until the dough starts to come together.
- Remove the flat beater and attach the dough hook attachment. Knead for about 2 or 3 minutes on speed 2, or until the dough looks pliable.
- Transfer the dough to a lightly floured surface and then knead by hand for about 3 to 4 minutes or until the dough becomes somewhat elastic. Form into a ball, wrap in plastic wrap and allow to rest for about 20 to 30 minutes.
- When ready, using a dough scraper, cut the dough into 4 equal pieces.
- Fit the pasta roller attachment onto your KitchenAid® stand mixer.Working with one piece of pasta dough at a time, flatten out the dough a little and into a semi-rectangular shape. Roll the dough through the pasta roller attachment on the lowest setting for about 3 to 4 times, folding the dough in half after each pass through. Turn the pasta roller attachment to the “2” setting and roll pasta 2 times, again, folding the dough in half after each passthrough. Turn the pasta roller attachment to the “4″ setting speed (or whatever your next speed is after 2) and pass the dough through 2 more times. Lay your pasta dough sheet on a lightly floured surface while you repeat with remaining pieces of dough.
- Switch out the roller attachment for the fettuccine cutter and feed the pasta dough sheets through, one at a time. You can sprinkle your pasta with a little flour to keep from sticking. Roll the noodles into a little nest shape and repeat with the remaining pasta dough sheets until all of your pasta is cut.
- You will not use all of this pasta for the jjamppong so you can either place into an airtight container and place in the refrigerator for one day or here are some other storage methods: To dry: Lay the pasta over the back of a chair or on coat hangers, and let air dry until completely brittle. You can store in an airtight container for several weeks. To freeze: Freeze (in the basket or nest shape) on a baking sheet until completely frozen.Place into an airtight container and freeze for up to three months.
For the jjamppong:
- Using a large heavy bottomed pot, heat the vegetable oil over medium-high heat. After a minute, add the onions, minced garlic and ginger and stir fry for a few minutes, or until the onions start to get tender.
- Add 1 tablespoon of the gochugaru and mix well. Add the squid, mussels, clams, cabbage and zucchini and stir to combine for about 3 to4 minutes. Add the chicken broth and bring to a boil over high heat.
- When boiling, add the spinach and mushrooms and let cook for about 4 to 5 minutes. Add the shrimp and season the soup with another 1 to 2tablespoons of gochugaru, the hot oil, sesame oil and the salt and pepper. Taste and adjust seasonings as needed.
- Add the fresh pasta noodles and the diced green onions and let cook for about 4 to 5 minutes, or until the pasta noodles are cooked al dente. Mix well and serve immediately. Enjoy!
Disclosure: This is a sponsored post and in partnership with KitchenAid. All opinions expressed here are 100% my own. Thank you for supporting me in working with brands that I love and use.