If you love bold, fiery flavors and rich seafood broths, this Korean Jjampong-style spicy seafood noodle soup will steal your heart. This iconic dish features a deep red chili broth packed with umami, tender seafood, and hearty noodles that soak up every drop of flavor. Spicy, comforting, and incredibly satisfying, it’s a true show-stopper bowl.
Ingredients (Serves 3–4)
Seafood
1 small whole octopus, cleaned
10–12 mussels, scrubbed and debearded
8–10 shrimp, peeled and deveined
1 cup squid rings
Noodles
300 g wheat noodles (fresh or dried)
Vegetables
1 onion, sliced
1 cup napa cabbage, chopped
1 zucchini, sliced
1 carrot, julienned
3 green onions, sliced
Broth & Seasoning
2 tbsp vegetable oil
1 tbsp sesame oil
1 tbsp garlic, minced
1 tsp fresh ginger, grated
1½ tbsp gochujang (Korean chili paste)
1–2 tbsp gochugaru (Korean chili flakes, adjust to taste)
1 tbsp soy sauce
1 tsp sugar
6 cups seafood stock or water
Salt and black pepper, to taste
Preparation Method
Prepare the Base
Heat vegetable oil and sesame oil in a large pot over medium-high heat. Add onion, garlic, and ginger. Sauté until fragrant and slightly softened.
Build the Spicy Broth
Stir in gochujang and gochugaru. Cook for 1–2 minutes until the oil turns red and aromatic. Add soy sauce and sugar, mixing well.
Add Vegetables
Toss in cabbage, zucchini, and carrots. Stir-fry for another 2 minutes to release their flavors.
Simmer the Broth
Pour in seafood stock and bring to a rolling boil. Let simmer for 5 minutes to develop depth.
Cook the Seafood
Add octopus first and cook for 3–4 minutes. Then add mussels, shrimp, and squid. Cook just until seafood is tender and mussels open.
Cook the Noodles
Add wheat noodles directly into the soup. Cook according to package instructions until perfectly tender.
Finish & Serve
Taste and adjust seasoning with salt and pepper. Garnish with green onions and serve immediately, hot and steaming.
Serving Tip
Serve with kimchi or pickled radish on the side, and adjust spice level with extra gochugaru for true Korean heat.