Jjamppong

Jjamppong is a renowned Korean noodle soup celebrated for its vibrant, fiery red broth, which is typically infused with either seafood or pork and flavored with gochugaru (Korean chili flakes). This dish brims with a variety of ingredients, including onions, garlic, Korean zucchini, carrots, cabbages, squid, mussels, and pork.

The origins of jjamppong trace back to the Japanese occupation of Korea, drawing inspiration from a Shandong-style Chinese noodle dish called chǎomǎmiàn. The name "jjamppong" itself is derived from the Japanese word "chanpon." In the 1960s, Koreans began adding gochugaru and chili oil to the dish, imparting the distinctive spicy kick it is known for today.

There are several variations of jjamppong. Samsun jjamppong is a deluxe version that includes a wider array of seafood and is typically more expensive. Gul jjamppong features oysters and is served in a spicy white broth, also known as Sacheon Tangmyeon. For an extra fiery experience, try Gochu jjamppong, which is made with Cheongyang chili peppers. Some restaurants even offer a pan-fried version of jjamppong, and there's also jjamppong bap, where rice is used instead of noodles.

Whether you prefer it mild or exceptionally spicy, jjamppong offers a delicious and hearty meal that showcases the rich flavors of Korean cuisine.