This flavour-filled noodle soup has the perfect balance of heat and sweetness. It makes the perfect easy dinner and can be ready in under 30 minutes.
Jjamppong is a traditional and spicy Korean seafood noodle soup. Originally a Chinese dish it has been adapted by the Koreans. But I’ve tweaked the recipe to turn it into a veg-packed vegan alternative. Obviously, I’ve removed the seafood and changed the vegetable to make a filling and tasty alternative. Suitable for vegans and non-vegans alike.
Jjamppong is a spicy noodle soup, it contains soft noodles steeped in a tasty spicy broth. In my version I’ve replaced the seafood with mushrooms, sliced courgettes and leeks.
How to make Jjamppong (Korean Noodle Soup)?
This dish is quick and very easy to make. Traditional Jjamppong uses an anchovy based stock so I’ve replaced this with a vegetable stock.
The key elements that give this dish its heat are gochujang (Korean Chili Paste) and gochugaru (Korean chili powder). With the advancement and popularity of Korean cuisine, these ingredients are readily available. Check out the world foods section of your local supermarket or if they don’t have it try your local oriental supermarket.
For my version, I’ve used rice noodles but you can use whichever ones you’d like. We stir the vegetables with the Korean chili paste and powder and then add the stock to it.
Once spicy stock is boiling, add the noodles till they are soft. It really is that easy!
Ingredients for my Korean noodle soup
- Rice noodles
- Vegetable stock
- Soy sauce
Rice noodles are my preference for this dish but you can also use wheat noodles or instant noodles. Just check that they’re vegan.
I’ve used leeks, courgettes and mushrooms in my noodle soup but feel free to swap these out for other items – beansprouts, mange tout, green beans, spring onions and tofu all work well in the dish. Feel free to toss in whatever vegetables you’d like.
If you don’t have any vegetable stock you can just use water. It will give you a less, full taste though so my preference would be to use vegetable stock.
- Don’t overcook the noodles. Too soft and they’ll turn into a mush. Not a good taste. Noddles only require a few minutes cooking time.
- These can be stored in the fridge for up to 3 days. I wouldn’t advise freezing as it’ll make the noodles mushy.
- Don’t skip the gochugaru or gochujang as these are vital to creating the sweet, spicy taste of this noodle soup.
If you like this, you’ll love my Korean kimchi recipe!