Jjamppong (Korean Seafood Soup)
A fiery, aromatic Korean seafood stew loaded with mussels, squid, shrimp, and vegetables in a spicy red broth. Ready in under 45 minutes and meant to be shared.
- Total time
- 40 min
- Servings
- 4
- Calories
- 220
- Protein
- 32g
Ingredients
- 1 lb mussels, debearded and rinsed
- ½ lb squid, cleaned and cut into 1/2-inch rings
- ½ lb shrimp, peeled and deveined
- 3 tbsp gochugaru (Korean red chili flakes)
- 6 clove garlic cloves, minced
- 1 medium onion, cut into 1-inch chunks
- 3 cups napa cabbage, cut into 2-inch pieces
- 6 cups dashi stock or seafood broth
- 2 tbsp soy sauce
Instructions
- 1
Place mussels in a colander and rinse under cold water, discarding any with broken shells.
- 2
Heat 2 tbsp oil in a large pot over medium-high until shimmering, about 90 seconds.
- 3
Add gochugaru and toast, stirring constantly, until fragrant, about 60 seconds.
- 4
Add garlic and cook, stirring, until light golden, about 30 seconds. Do not burn.
- 5
Add onion and cook, stirring occasionally, until softened, about 3 minutes.
- 6
Pour in dashi and bring to a boil over high heat, about 3 minutes.
- 7
Add mussels and squid, reduce heat to medium, and simmer for 5 minutes.
- 8
Add shrimp and cabbage, then simmer until shrimp turns opaque and mussels open, 3–4 minutes.
- 9
Stir in soy sauce. Taste and adjust seasoning with salt and pepper. Discard any unopened mussels.
- 10
Ladle into bowls and serve immediately with steamed rice.
Tools you’ll need
- large pot (6-quart capacity)
- colander
- wooden spoon
- ladle
- cutting board
- chef's knife
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