Spicy Korean-Chinese Seafood Soup (Jjampong)

Jjampong or Champong Spicy Seafood Noodle Soup
David Park
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 3 Bowls (3 Servings)
Nutritional Guidelines (per serving)
403 Calories
11g Fat
35g Carbs
42g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 3 Bowls (3 Servings)
Amount per serving
Calories 403
% Daily Value*
Total Fat 11g 14%
Saturated Fat 3g 17%
Cholesterol 110mg 37%
Sodium 3539mg 154%
Total Carbohydrate 35g 13%
Dietary Fiber 6g 20%
Protein 42g
Calcium 130mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Spicy Korean-Chinese seafood soup (champong or jjampong) is one of the most popular dishes at Chinese restaurants in Korea and in Koreatowns all over the world. While these restaurants don't have lo mein or kung pao chicken, they serve jajangmyun (black bean noodles) or jjampong.

The word jjampong comes from the Japanese word for mix, and the dish itself was supposedly created by Chinese immigrants living in Nagasaki, Japan. It's a soothing mix of noodles, seafood, vegetables, and meat in a spicy, savory soup.

At most restaurants, you'll usually see squid, shrimp, and mussels with vegetables in a fiery red soup base. It's easy to make and simple to adapt this soup for your own tastes and spice level at home.


  • 1 package Chinese egg noodles (long, or udon noodles)
  • 6 clams (or mussels, scrubbed clean)
  • 7 cups chicken broth (or beef broth or anchovy broth)
  • 2 teaspoons garlic (minced)
  • 1 teaspoon ginger (minced)
  • 1 tablespoon kochukaru (Korean red chili pepper flakes)
  • 1/3 cup pork (thinly sliced)
  • 1 small onion (halved and sliced)
  • 6 medium shrimp (peeled and deveined)
  • 1/2 cup squid (cleaned and thinly sliced)
  • 1/2 medium carrot (julienned)
  • 1 scallion (cut into 2-inch pieces)
  • 1 cup Napa cabbage (sliced into 1-inch chunks, can also substitute bok choy or thinly-sliced American cabbage)
  • 4 shiitake mushrooms (dried, re-hydrated, and thinly sliced)
  • 2 tablespoons soy sauce
  • Salt (to taste)
  • Pepper (to taste)
  • Optional: 1 green chili pepper (seeded and sliced)
  • Optional: 1 red chili pepper (seeded and sliced)
  • Optional: 1 teaspoon fish sauce

Steps to Make It

  1. Gather the ingredients.

  2. In a large pot, cook the egg noodles (or udon noodles) according to package directions. Make sure not to overcook noodles—they should have some texture.

  3. Drain and set aside.

  4. In a soup pot, bring mussels (or clams) and 2 cups of water to a boil. Cover, reduce heat to a low simmer, and cook for a few minutes until the shells open.

  5. Drain (reserving 1 cup of cooking liquid) and set aside the mussels or clams.

  6. Add the one cup of cooking liquid to the chicken broth (or beef or anchovy broth).

  7. Heat a well-oiled deep sauté pan or large wok and sauté garlic and ginger briefly.

  8. Add chili pepper flakes (kochukaru), pork, and onions. Stir-fry.

  9. After a few minutes, add shrimp, squid, carrots, scallions, and stir-fry.

  10. After another few minutes, add cooked mussels (or clams), cabbage, mushrooms, and broth.

  11. Bring to a boil. Reduce heat to medium, simmer, and let cook for 5 more minutes.

  12. Add soy sauce, salt, pepper, chilis, and fish sauce, to taste.

  13. Place noodles in individual soup bowls and ladle soup over noodles.

  14. Serve and enjoy!

Kitchen Note

Korean-style Chinese restaurants also usually serve this with slices of takwang (danmooji, yellow pickled daikon radish) and slices of raw onions and black bean sauce (to dip the onions into).