Spicy and Refreshing Clam Jjamppong (Spicy Noodle Soup)
Authentic Spicy Clam Jjamppong with Deep, Savory Broth
This recipe features a rich and spicy Clam Jjamppong made with easily accessible clams. The broth is incredibly flavorful and satisfyingly spicy, perfect for a comforting meal.
Main Ingredients- 1kg Fresh Clams
- 70g Shrimp Meat
- 80g Shelled Cockles (or similar small clams)
- 1 Onion (medium)
- 1 Stalk of Scallion (Green Onion)
- 1/3 Carrot
- 1L Kelp Broth (Kelp soaked in cold water for 30 minutes)
- 3 cloves Garlic
Seasoning- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Oyster Sauce
- 1 Tbsp Doubanjiang (Chili Bean Paste)
- 1/2 Tbsp Grated Ginger
- 1/2 Tbsp Salt (adjust to taste)
- Pinch of Black Pepper
- Soy Sauce or Fish Sauce (optional, for adjusting saltiness)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Oyster Sauce
- 1 Tbsp Doubanjiang (Chili Bean Paste)
- 1/2 Tbsp Grated Ginger
- 1/2 Tbsp Salt (adjust to taste)
- Pinch of Black Pepper
- Soy Sauce or Fish Sauce (optional, for adjusting saltiness)
Cooking Instructions
Step 1
Finely julienne the onion. To do this, peel the onion, cut it in half pole to pole, and then slice thinly across the grain. Thinner slices will soften better when stir-fried.
Step 2
Peel the carrot and julienne it into thin strips, similar in size to the onion.
Step 3
Trim the root and dark green tops from the scallion. Slice it diagonally (on the bias) into about 0.5cm thick pieces. Using the white and light green parts will provide the best flavor.
Step 4
Peel the garlic cloves and slice them thinly into rounds.
Step 5
Wash the clams thoroughly under running water. To purge any grit, soak them in lightly salted water (about 1 Tbsp salt per 1L water) for about an hour, then rinse again under running water. Place the purged clams in a pot with a small amount of water. Bring to a boil over high heat. Once the clams begin to open, reduce the heat to medium-low and simmer for an additional 3-5 minutes. Be careful not to overcook them, as they can become tough. They should be just cooked through, finishing with residual heat.
Step 6
Drain the cooked clams and let them cool slightly. Carefully remove the clam meat from the shells. You can reserve the cooking liquid from the clams to add depth to the broth later.
Step 7
Heat 2-3 tablespoons of cooking oil in a large pot or wok over medium heat. Add the julienned onion, carrot, sliced garlic, and diagonally sliced scallion. Stir-fry until the vegetables are fragrant and lightly golden brown, about 5-7 minutes. This step is crucial for developing the rich flavor base of the jjamppong.
Step 8
Once the vegetables are well-sautéed, pour in the 1L of kelp broth. Bring to a boil over high heat, then reduce to medium and simmer for about 5 minutes, allowing the flavors from the vegetables to infuse into the broth.
Step 9
When the broth is simmering, add the seasoning ingredients: 3 Tbsp gochugaru, 1 Tbsp oyster sauce, 1 Tbsp doubanjiang, 1/2 Tbsp grated ginger, and a pinch of black pepper. Stir well to combine. Add 1/2 Tbsp salt to start, taste, and adjust the seasoning with soy sauce or fish sauce if needed. Let it simmer briefly to meld the flavors.
Step 10
In a separate pot, bring a generous amount of water to a boil. Add your chosen noodles (e.g., udon noodles, ramen noodles, or thin wheat noodles) and cook for about 5 minutes, or according to package directions. Drain the noodles and rinse them under cold water to remove excess starch.
Step 11
Assemble the jjamppong by placing the cooked noodles in serving bowls. Top with the prepared clam meat, shrimp meat, and cockle meat. Ladle the hot, flavorful jjamppong broth generously over the noodles and seafood. Serve immediately and enjoy this delicious homemade seafood noodle soup!
