Jjamppong Pasta (짬뽕 파스타)

Name: Jjamppong Pasta (짬뽕 파스타)
Prep time: 30 min
Total time: 30 min
Yield: 3
Ingredients: Pasta - 200–250g; Onion - 1; Daepa(Grenn Onion) - 1 piece; Napa cabbage or white cabbage - 5 leaves; Tomatoes - 1–1.5 (or a handful of cherry tomatoes, finely chopped); Frozen seafood mix or shrimp - 100–200 g (thawed; fresh seafood is even better); Mushrooms - Optional (shiitake or enoki recommended); Minced garlic - ½ tbsp (~7.5 g); Olive oil - 2 tbsp (~30ml); Soy sauce(Jin-Ganjang) - 1 tbsp (~15ml); Oyster sauce - 2/3 tbsp (~10g); Chicken Stock - ½ piece; Sesame oil - 1 1/3 tbsp (~20ml); Gochugaru(Korean chili powder) - 1 tbsp (~15 g) or 1 tbsp cayenne pepper + 3 crushed chili peppers; Salt - 1 tsp (~5g); Kelp (Dashima) - 5 pieces (if available); Water - 1,5 L

Category: Authentic Korean Dishes🕒 30 mins🍽️ 3 servings

From my kitchen

How I cook this at home

I keep this recipe practical for everyday cooking: clear steps, linked ingredients, and small notes from my kitchen so you can make it realistically in Germany too.

My notes for this recipe

In Korea, Chinese restaurants are incredibly popular. However, Korean Chinese restaurants are not run by Chinese chefs, but instead offer dishes that reinterpret Chinese cuisine with a Korean twist. It’s hard to explain, but if you’ve ever visited Korea, you might be familiar with dishes like Jjajangmyeon (black bean noodles), Jjamppong (spicy seafood soup), and Tangsuyuk (sweet and sour pork). These are must-try dishes!

In Germany, there’s a highly recommended Korean Chinese restaurant called Joong Wha Ru in Frankfurt. It’s a favorite among Korean residents and incredibly delicious.

Since I can’t go there all the time, I make my own version of Jjamppong at home using pasta noodles. This is a dish we cook at least once a month. While you can find the original recipe on YouTube, I’ve adapted it to use ingredients more easily available in Germany.

Finding the ingredients

You can open unfamiliar ingredients directly from the list. Many Korean pantry basics are easiest to find in Asian grocery stores or online, while fresh ingredients can often be handled more flexibly.

Quick tips

Read the ingredients and steps once before you start.
Prepare the sauce, vegetables, and toppings first so cooking feels calmer.
Adjust the final flavor gently with soy sauce, salt, sugar, or sesame oil.

Instructions

Defrost the frozen seafood in water. To remove any fishy odor, add a splash of vinegar while defrosting. Fresh seafood is even better if available.
In a large wok, add the pasta noodles.
Chop the onion into 1cm slices, cut the green onion into finger-length pieces, and roughly chop 5 cabbage leaves. Add these to the wok. Feel free to add more vegetables if you like!
Finely chop the tomato and add it to the wok. Cherry tomatoes work great too—just finely chop a handful.
Add all the seasonings in order. For a spicier jjamppong, increase the chili powder or peperoncini.
I recommend using De Cecco Spaghetti No. 12, which cooks to al dente in 10 minutes. Note the al dente cooking time for your pasta to adjust accordingly.
Pour in the water and bring it to a boil. Once boiling, add the seafood and mushrooms. Simmer for about 10 minutes, adjusting the time based on your pasta's cooking instructions.

Enjoy your delicious Jjamppong pasta! 😊