Jjambbong (Korean-Chinese Spicy Noodle Soup)


Ingredients: (3 servings)

600g fresh udon noodles


10 dried anchovies (cleaned)

3 dried shiitake mushrooms

4×4-inch dried kelp

1 onion (sliced)

10 cups water

Meat & seafood:

100g pork belly (thinly sliced)

10 shrimps (peeled and deveined)

10 clams (cleaned)

3 medium squids (cleaned and cut into bite-sized pieces)


1-inch young ginger (shredded)

1 tbsp chopped garlic

4 stalk spring onion (sectioned)

100g cabbage (cut into strips)

½ carrot (cut into strips)


3 tbsp gochugaru (Korean hot pepper flakes)

1 tbsp light soy sauce

1 tbsp fish sauce

1 tsp salt

½ tsp ground black pepper

1 tsp extra virgin sesame oil

4 tbsp cooking oil (divided)

Preparation Instructions:

  1. Make stock:
  • Pour 10 cups of water into a pot. Add the dried anchovies, dried kelp, onion and dried shiitake mushrooms.
  • Bring to a boil and continue to simmer over high heat for 20 minutes. Turn heat to low and continue to simmer for 10 minutes.
  • Meanwhile, cook the noodles according to package instructions and drain.
  • Strain the stock. Sliced the shiitake mushroom. Set aside.
  1. Mix the gochugaru (Korean hot pepper flakes) with 2 tbsp of cooking oil and set aside.
  2. Heat up a wok with 2 tbsp of cooking oil. Saute the chopped garlic and shredded young ginger until fragrant.
  3. Add in thinly sliced pork belly, saute until fragrant.
  4. Add in spring onion, cabbage and carrot, lightly sautéed.
  5. Add in the hot pepper flakes mixture. Stir to combine.
  6. Add in 6 cups of stock and sliced shiitake mushroom. Bring to a boil and continue to simmer for 5 minutes.
  7. Add in clams, follow by shrimps and squid. Bring everything to a boil again and cook until the shells have opened.
  8. Season with light soy sauce, fish sauce, salt, ground black pepper and extra virgin sesame oil.
  9. Place a serving of noodles in a large soup bowl and ladle the piping hot soup on top. Serve.





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