Spicy Seafood Jjampong Noodle Soup with Garlic and Chili

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A fiery Korean-Chinese seafood noodle soup loaded with shrimp, squid, and mussels in a rich, spicy broth infused with garlic and chili. This Korean recipe, ready in about 40 minutes, pairs shrimp, peeled and deveined, squid rings, mussels, cleaned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 large shrimp, peeled and deveined
• 1 cup squid rings
• 12 mussels, cleaned
• 2 tbsp vegetable oil
• 5 cloves minced garlic
• 1 tbsp ginger, grated
• 2 tbsp gochugaru (Korean chili flakes)
• 2 tbsp soy sauce
• 6 cups chicken broth
• 1/2 cup carrot, julienned
• 1 cup cabbage, shredded
• 8 oz udon noodles
• 3 tbsp scallions, sliced
• 1 tsp sesame oil

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 5 cloves minced garlic and 1 tbsp grated ginger, sautéing for 1 minute until fragrant but not browned.
2. Step 2: Stir in 2 tbsp gochugaru and cook for 30 seconds to release the chili aroma.
3. Step 3: Pour in 6 cups chicken broth and 2 tbsp soy sauce, bringing the mixture to a boil.
4. Step 4: Add 1/2 cup julienned carrot and 1 cup shredded cabbage, simmering for 5 minutes until vegetables soften.
5. Step 5: Add 8 large peeled shrimp, 1 cup squid rings, and 12 cleaned mussels to the pot. Cook for 4-5 minutes until seafood is just cooked and mussels open.
6. Step 6: Meanwhile, cook 8 oz udon noodles in boiling water according to package instructions (usually 8-10 minutes), drain and divide among bowls.
7. Step 7: Ladle the spicy seafood broth and seafood over the noodles. Drizzle 1 tsp sesame oil and sprinkle 3 tbsp sliced scallions on top before serving hot.