Jjamppong
In its own language: 짬뽕
Spicy Korean noodle soup with seafood, pork, and vegetables in a red broth
Jjamppong is a spicy noodle soup from Korean Chinese cuisine, known for its red broth made with seafood or pork, chili powder, and a mix of vegetables. It is a mainstay in Chinese restaurants across Korea and is often enjoyed as a hearty meal, especially for those who like bold, spicy flavors.
- Jjamppong is a spicy noodle soup with seafood or pork and vegetables.
- Its broth is red from gochugaru, Korean chili powder.
- The dish was inspired by Chinese and Japanese noodle soups.
- Samseon jjamppong includes extra seafood for a premium version.
- Gul jjamppong uses oysters and sometimes a spicy white broth.
What is Jjamppong?
Jjamppong is a Korean noodle soup with a deep red, spicy broth. The soup is typically made with a base of seafood or pork, flavored with gochugaru, which is Korean chili powder. Vegetables such as onions, garlic, Korean zucchini, carrots, and cabbage are commonly included, along with pieces of squid and mussels. The noodles are thick and chewy, soaking up the spicy broth. The dish is known for its bold, warming heat and mix of savory and slightly sweet flavors from the vegetables and seafood.
Where does Jjamppong come from?
Jjamppong has roots in Chinese cuisine, specifically the Shandong-style chǎomǎmiàn. Its name, however, comes from the Japanese dish chanpon, which itself was inspired by Fujian-style mènmiàn. During the Japanese occupation of Korea, Japanese people recognized similarities between the soups and called the Korean version chanpon, which was later adapted into Korean as jjamppong. The Korean version developed its own character, especially from the 1960s, when chili powder and chili oil became key to its spicy broth.
How is Jjamppong made?
To make jjamppong, seafood or pork is stir-fried with vegetables such as onions, garlic, zucchini, carrots, and cabbage. Gochugaru and chili oil are added for heat and color. Water or stock is poured in to create the broth, and the mixture is simmered to bring out the flavors. Thick wheat noodles are cooked separately, then combined with the broth and toppings just before serving. The soup is always served hot, with the noodles and ingredients in a deep bowl.
How and when is Jjamppong eaten?
Jjamppong is a popular choice for lunch or dinner in Korean Chinese restaurants in Korea. It is usually served as a main course, steaming hot, and eaten with chopsticks and a soup spoon. The spicy broth and chewy noodles make it a satisfying meal, often enjoyed by those who like strong, spicy flavors. It is commonly ordered alongside other Korean Chinese dishes such as jajangmyeon. Some people pair it with rice or side dishes, but it is most often eaten on its own.
Kinds of Jjamppong
Several versions of jjamppong exist. Samseon jjamppong includes extra varieties of seafood and is considered a premium option. Pork back-bone jjamppong uses a broth made from pork bones, inspired by gamja-tang. Gul jjamppong features oysters and is sometimes served with a spicy white broth, also known as sacheon tangmyeon. Gochu jjamppong is made extra spicy with Cheongyang chili peppers. Some restaurants offer a pan-fried version, and in jjamppong bap, rice replaces the noodles.
What Jjamppong means
Jjamppong is a staple of Korean Chinese cuisine and is especially popular in Chinese restaurants throughout Korea. It is often mentioned alongside jajangmyeon as a classic choice for those dining out or ordering delivery. The dish reflects the blending of Chinese and Korean food traditions, and its spicy broth is a hallmark of Korean tastes. While not tied to specific festivals or religious practices, it is a familiar comfort food for many.
Questions people ask about Jjamppong
What is jjamppong made of?
Jjamppong is made with thick wheat noodles, seafood or pork, gochugaru (Korean chili powder), and vegetables like onions, garlic, zucchini, carrots, and cabbage. Squid and mussels are often included.
Where does jjamppong come from?
Jjamppong is part of Korean Chinese cuisine in South Korea. It was inspired by Chinese and Japanese noodle soups and developed its own style in Korea, especially after the 1960s.
Is jjamppong always spicy?
Yes, jjamppong is known for its spicy red broth, which gets its heat and color from gochugaru, a Korean chili powder. Some versions are made even spicier with extra chili peppers.
Are there vegetarian or seafood-only versions?
Jjamppong can vary: some versions focus on seafood, while others use pork or a combination. Vegetarian versions are less common, as the broth usually contains meat or seafood.
How is jjamppong usually served?
Jjamppong is served hot in a large bowl, with noodles and toppings in a spicy broth. It is eaten with chopsticks and a soup spoon, often as a main course in Korean Chinese restaurants.
Good reading and sources
The facts on this page come from the Wikipedia article "Jjamppong", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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