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Spicy Korean-Style Noodle and Seafood Soup (Haemul Jjampong)

Spicy Korean-Style Noodle and Seafood Soup (Haemul Jjampong)

By Malcolm JacksonApril 25, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    45 minutes

Korean haemul jjampong is a fiery noodle and seafood soup with Chinese origins. In our simplified version, we lean on the fermented chili paste called gochujang to lend the broth a reddish hue, depth of flavor and pleasant spice. And as a base for the soup we use basic Japanese dashi, a stock made with kombu (a type of seaweed) and shaved smoked bonito. You can make your own dashi or opt for store-bought instant dashi; look for it sold in a box, bag or jar in the international aisle of the supermarket and prepare it according to package directions. If dashi is not available, two 8-ounce bottles of clam juice plus 3 cups water is a decent substitute. Dried udon is a stand-in for the fresh noodles typically used in jjampong, or if you’re up for it, try 12 ounces homemade Asian wheat noodles. Scallops (or shrimp) are optional in this recipe, but they’re a delicious extra that complement the briny clams and buttery fish.

Tip

Don’t let the soup wait for the noodles to be done or the seafood will wind up overcooked. Try to time it so the soup and noodles are ready together, but keep in mind that it’s better for the noodles to wait than the soup.

Ingredients
  • 2

    tablespoons grapeseed or other neutral oil

  • 12

    ounces green cabbage, cut into ½-inch ribbons (about 5 cups)

  • 1

    medium yellow onion, halved and sliced

  • 1

    tablespoon finely grated fresh ginger

  • 4

    medium garlic cloves, minced

  • 3-4

    tablespoons gochujang

  • 2

    tablespoons fish sauce

  • 2

    pounds hardshell clams (about 1½ inches in diameter), such as Manila or littleneck, scrubbed

  • 5

    cups dashi (see headnote)

  • 8-10

    ounces dried udon noodles

  • 1

    pound skinless cod fillets, cut into 3- to 4-inch chunks

  • 8

    ounces dry sea scallops, halved if medium or quartered if large, or medium shrimp (41/50 per pound), peeled and deveined (optional)

  • Kosher salt and ground black pepper

  • 4

    scallions, thinly sliced

  • Toasted sesame oil, to serve

Step 1

Bring a large pot of water to a boil. Meanwhile, in a large Dutch oven over medium-high, heat the oil until barely smoking. Add the cabbage, onion and ginger; cook, stirring occasionally, until the vegetables are softened and beginning to brown, 4 to 5 minutes. Add the garlic, gochujang and fish sauce; cook, scraping up any browned bits, until fragrant, about 1 minute. Stir in the clams and add the dashi. Cover and bring to a boil, then reduce to medium and cook, stirring occasionally, until the clams open, about 5 minutes; remove and discard any that do not open.

Step 2

While the clams cook, add the noodles to the boiling water. Cook, stirring occasionally, until tender. Drain in a colander, rinse briefly under warm water and drain again. Divide the noodles among 4 serving bowls.

Step 3

Season the cod and scallops (if using) with salt and pepper, then place in a layer on top of the clams; do not stir. Cover and cook without disturbing for 2 minutes. Remove the pot from the heat and let stand, covered, until the fish is opaque throughout and flaky, about 6 minutes, scattering the scallops (if using) in the pot and re-covering after 2 minutes of standing.

Step 4

Ladle the soup over the noodles, evenly dividing the fish and shellfish. Sprinkle with the scallions and drizzle with sesame oil.

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