Spicy seafood noodle soup


Preparation info

  • Difficulty


  • Serves


Appears in

Taste of Korea

Taste of Korea

By Young Jin Song

Published 2011

  • About

Jampong is a spicy garlic-infused stew overflowing with squid, prawns and mussels. Thick Japanese udon noodles are added to the rich, meaty broth flavoured with characteristically Korean seasonings to create an enticing fusion dish. Add a bowl of steamed rice for the perfect quick lunch.


  • 50 g/2 oz pork loin
  • 50 g/2 oz mussels
  • 50 g/2 oz prawns (shrimp)
  • 90 g/ oz squid
  • 15 ml/1 tbsp vegetable oil
  • 1 dried chilli, sliced
  • ½ leek, sliced
  • 2 garlic cloves, finely sliced
  • 5 ml/1 tsp grated fresh root ginger
  • 30 ml/2 tbsp Korean chilli powder
  • 5 ml/1 tsp mirin or rice wine
  • 50 g/2 oz bamboo shoots, sliced
  • ½ onion, roughly chopped
  • 50 g/2 oz carrot, roughly chopped
  • 2 Chinese leaves (Chinese cabbage), roughly chopped
  • 750 ml/ pints/3 cups beef stock
  • light soy sauce, to taste
  • 300 g/11 oz udon or flat wheat noodles
  • salt


  1. Slice the pork thinly, and set aside.
  2. Prepare the seafood. Scrub the mussels’ shells with a stiff brush and rinse under cold running water. Discard any mussels that remain closed after being sharply tapped. Scrape off any barnacles and remove the “beards” with a small knife. Rinse well. Hold each prawn between two fingers and gently pull off the tail shell. Twist off the head. Peel away the soft body shell and the small claws beneath. Rinse well.
  3. Wash the squid. Holding the body, pull away the head and tentacles. Remove and discard the ink sac, if intact. Pull out the innards including the long transparent “pen”. Peel off and discard the thin purple skin, but keep the two small side fins. Slice the head across just under the eyes, severing the tentacles. Discard the rest of the head. Squeeze the tentacles at the head end to push out the round beak in the centre and discard. Rinse the pouch and tentacles. (Your fishmonger can prepare squid.) Score the flesh in a crisscross pattern, and slice into 2 cm/¾ in pieces.
  4. Coat a heavy pan with the vegetable oil and place over high heat. Add the chilli, leek, garlic and ginger. Stir-fry until the garlic has lightly browned and add the sliced pork. Stir-fry quickly, add the chilli powder and mirin or rice wine, and coat the ingredients well.
  5. Add the bamboo shoots, onion and carrot, and stir-fry until the vegetables have softened.
  6. Add the seafood and cabbage and cook over high heat for 30 seconds. Pour in the beef stock and bring to the boil. Reduce the heat. Season with salt and soy sauce, then cover and simmer for 3 minutes. Discard any closed mussels.
  7. Cook the udon or wheat noodles in a pan of boiling water until soft, then drain and rinse with cold water. Place a portion of noodles in each soup bowl, ladle over the soup and serve.


Pak choi (bok choy) can replace the Chinese leaves (Chinese cabbage), and chilli oil the chilli powder.

Per portion Energy 778kcal/3288kJ; Protein 39.5g; Carbohydrate 122.8g, of which sugars 9.4g; Fat 17.7g, of which saturates 1.4g; Cholesterol 176mg; Calcium 104mg; Fibre 6.9g; Sodium 734mg.