Spicy Korean-Chinese Seafood Soup (Champong or Jjampong) is a highly popular dish found in Chinese restaurants throughout Korea and Koreatowns worldwide. While these eateries may not offer lo mein or kung pao chicken, they proudly serve Jajangmyun (black bean noodles) or Jjampong.
The term “Jjampong” is derived from the Japanese word for mix, and the dish is said to have been created by Chinese immigrants residing in Nagasaki, Japan. This comforting fusion consists of noodles, seafood, vegetables, and meat in a zesty and savory broth.
Typically, restaurants present a delightful blend of squid, shrimp, and mussels combined with vegetables in a fiery red soup base. Preparing this soup at home is both easy and adaptable, allowing you to cater to your personal taste preferences and spice level.
- 1 cup of long Chinese egg noodles or udon noodles
- 6 to 12 clams or mussels, cleaned
- 7 cups of chicken, beef, or anchovy broth
- 2 teaspoons of minced garlic
- 1 teaspoon of minced ginger
- 1 tablespoon of Korean red chili pepper flakes (kochukaru)
- 1/3 cup of thinly sliced pork
- 1 small onion, sliced in half and then sliced again
- 6 to 7 medium shrimp, peeled and deveined
- 1/2 cup of thinly sliced squid, cleaned
- 1/2 medium carrot, julienned
- 1 scallion, cut into 2-inch pieces
- 1 cup of sliced napa cabbage, bok choy (cut into 1-inch chunks), or thinly sliced American cabbage
- 4 dried shiitake mushrooms, rehydrated and thinly sliced
- 2 tablespoons of soy sauce
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1 green chili pepper, seeded and sliced; 1 red chili pepper, seeded and sliced; and/or 1 teaspoon of fish sauce.
Steps to Make Spicy Korean-Chinese Seafood Soup (Jjampong):
- Gather all the ingredients.
- In a large pot, cook the Chinese egg noodles (or udon noodles) following the package directions. Ensure not to overcook the noodles, leaving them with a slightly firm texture.
- Drain the noodles and place them aside.
- In a soup pot, bring the mussels (or clams) and 2 cups of water to a boil. Cover the pot, reduce the heat to a low simmer, and cook for a few minutes until the shells open.
- Drain the mussels or clams (reserving 1 cup of the cooking liquid) and set them aside.
- Add the reserved 1 cup of cooking liquid to the chicken broth (or beef or anchovy broth).
- In a well-oiled deep sauté pan or large wok, briefly sauté the minced garlic and ginger.
- Add the Korean red chili pepper flakes (kochukaru), pork, and sliced onions. Stir-fry the ingredients.
- After a few minutes, add the shrimp, squid, julienned carrots, and scallions. Continue stir-frying.
- After another few minutes, add the cooked mussels (or clams), sliced cabbage, and rehydrated and thinly sliced mushrooms to the pan or wok.
- Pour in the prepared broth and bring it to a boil. Reduce the heat to medium, let it simmer, and cook for an additional 5 minutes.
- Add soy sauce, salt, freshly ground black pepper, sliced chilies (if desired), and fish sauce to taste.
- Place the cooked noodles in individual soup bowls and ladle the hot soup over them.
- Serve and enjoy your delicious Spicy Korean-Chinese Seafood Soup (Jjampong)!