Jjampong |  Seafood and Noodles                  

짬뽕 (Jjampong) - Seafood Noodle Soup


Definition:

Jjampong is a seafood and noodle soup consisting of udon-style noodles in a flavorful spicy broth with mussels, shrimp, squid, Korean zucchini, onions, broccoli, and cabbage.

Description:

Jjampong is a prime example of Chinese-Korean fusion cuisine. The dish originated from the Chinese Shandong-style chǎomǎmiàn, which was made with pork and some seafood. It evolved into the current version by adding a spicy red broth to stir-fried seafood and vegetables, creating a hearty and spicy noodle soup.

Varieties:

Samseon Jjampong (삼선짬뽕): A pricier alternative offering a wider range of seafood options.
Ppyeo Jjampong (뼈짬뽕): This rendition of jjampong consists of a combination of pork bone broth, sautéed seafood, spicy chili oil, and fresh vegetables.
Gul Jjampong (굴짬뽕): With a spicy white broth, Gul Jjampong features oysters as its star ingredient.
Gochu Jjampong (고추짬뽕): Enhanced with Cheongyang chili pepper for an extra kick of spiciness.
Jjampong Bap (짬뽕밥): This variety is served with rice in the soup instead of noodles.

Regional Variations:

Busan: Known for its stronger, more pronounced spicy flavor, often using local seafood.
Seoul: Typically features a balanced broth with a mix of seafood and vegetables.
Jeju Island: Includes unique local ingredients like abalone or squid.

Serving Suggestions:

Toppings: Garnish with chopped green onions, sesame seeds, and a drizzle of sesame oil for added flavor.
Sides: Serve with light salads and pickles such as Korean cucumber salad, homemade vegan kimchi, or Korean bean sprout salad (sookju namul)

Variations: For a different twist, try serving the soup without noodles and pair it with steamed rice, known as Jjampong Bap.

On the Menu: May appear as chompong, jampong, chom-pong, jjam-pong, or spicy seafood noodle soup.

Article by Gil "hannaone"
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Image by hannaone: Jjampong