Jjamppong

Jjamppong is a popular Korean noodle soup. Its defining characteristic is its spicy, seafood-flavored broth. The dish is typically made with a broth flavored with gochugaru, the Korean chili powder, and often includes a variety of fresh seafood such as mussels, clams, shrimp, and squid. Alongside the seafood, vegetables like onions, cabbage, zucchini, and sometimes mushrooms are added to the soup. The noodles used are usually thick, chewy wheat noodles, similar to those found in udon.

The origins of jjamppong are believed to be influenced by Chinese cuisine, specifically the Japanese dish champon, which itself has Chinese roots. Jjamppong is thought to have been developed in Korea during the early 20th century, evolving from Chinese-style noodle dishes served in Korea. The name "jjamppong" itself is derived from a word in the Shandong dialect of Chinese, meaning "mixed."

Jjamppong is a staple in Korean-Chinese restaurants and is enjoyed by many for its complex flavors and hearty nature. It can range in spiciness, with some versions being quite fiery and others more moderately seasoned. The broth's depth comes from simmering the seafood and vegetables, creating a rich and savory base for the spicy kick. It is typically served hot in a large bowl, making it a satisfying meal, especially on colder days.