Jjamppong (spicy seafood noodle soup)

Noodle dishes

• Wheat (밀)Usually in itOnly this one→

  Jjamppong is served over Chinese-style noodles, and packaged jjamppong sold in Korea labels wheat for the noodles and also for the spicy broth pouch.

• Squid (오징어)Usually in itOnly this one→

  Squid is one of the standard seafoods in jjamppong; it is stir-fried with the chili oil at the start, so its flavor is in the red broth as well as in the pieces.

• Shellfish (조개류 · 굴 · 전복)Usually in itOnly this one→

  Mussels in the shell are the classic jjamppong seafood and clams are often added; many recipes also season the red broth with oyster sauce, so picking out the shells does not remove shellfish from the soup.

• Shrimp (새우)Sometimes in itOnly this one→

  Shrimp is often part of the jjamppong seafood mix, but some versions use only mussels and squid, so ask the shop.

• Crab (게)Sometimes in itOnly this one→

  Some shops and packaged jjamppong add crab to the seafood mix, and at least one packaged broth lists crab among its allergens, so ask whether crab goes into the pot.

• Pork (돼지고기)Usually in itOnly this one→

  Sliced pork is commonly stir-fried with the vegetables and seafood before the stock goes in, and the jjamppong broth itself can be made from pork bones.

• Chicken (닭고기)Sometimes in itOnly this one→

  The stir-fried seafood and vegetables are often simmered in chicken stock or chicken-bone broth, which you cannot see in the red soup.

• Beef (쇠고기)Sometimes in itOnly this one→

  Chadol jjamppong adds thin slices of beef brisket to the spicy soup, and some packaged jjamppong broths also list beef.

• Soybean (대두)Usually in itOnly this one→

  Soy sauce is a usual seasoning for the jjamppong broth, and some cooks add doubanjiang, a bean paste, to the chili stir-fry.

• Garlic (마늘)Usually in itOnly this one→

  Garlic is stir-fried in the oil together with the chili before the seafood goes in, so it is spread through the whole jjamppong broth.

• Onion (양파)Usually in itOnly this one→

  Onion is one of the main vegetables stir-fried with cabbage for jjamppong and stays in the soup in visible slices.

• Mushrooms (버섯)Sometimes in itOnly this one→

  Mushrooms such as shiitake or wood ear are sometimes among the jjamppong vegetables.

• Fish (생선)Sometimes in itOnly this one→

  Some home-style jjamppong recipes season the seafood broth with tuna extract (chamchi-aek) alongside soy sauce and oyster sauce.

Usually in it

Most kitchens put this in. Assume it is there unless the staff tell you otherwise.

Sometimes in it

It depends on the recipe and the brand of sauce, so it is worth asking.

Rarely in it

The usual recipe does not call for it, but some kitchens still use it.

Checked 13 of the 33 ingredients this site covers. An ingredient that is not listed here has simply not been checked yet — that is not the same as it not being in the dish.

⚠This page describes how the dish is usually made in Korea. Every kitchen works differently, so always show your card and ask the staff before you order.