Chadol Jjamppong (brisket spicy seafood noodle soup) recipe - ingredients, nutrition and when to eat it
This Chinese-style noodle soup combines the rich fat of thinly sliced beef brisket with the savory flavor of seafood in a spicy broth.
This Chinese-style noodle soup combines the rich fat of thinly sliced beef brisket with the savory flavor of seafood in a spicy broth. It’s perfect when you want a hearty meal or a warm bowl of soup on a rainy day.
Chinese · 25 minutes to cook
Tips: Red pepper flakes burn easily when fried too long in oil, so fry them for only 10–20 seconds for a clean spicy flavor.
Tips: Don’t simmer the beef brisket from the start. Fry it first to bring out its savory aroma, then add it to the broth.
Tips: Clams can become tough after opening if simmered too long. Remove any that stay closed.
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Ingredients (1 serving)
- Thinly sliced beef brisket — 60 g
- Chinese-style noodles — 200 g
- Squid — 50 g
- Shrimp — 40 g
- Clams — 50 g
- Cabbage — 60 g
- Onion — 50 g
- Bok choy — 40 g
- Green onion — 30 g
- Garlic — 10 g
- Ginger — 5 g
- Dried red chili pepper — 3 g
- Gochugaru (Korean red pepper flakes) — 1 Tbsp
- Chili oil — 1 Tbsp
- Oyster sauce — 1 tsp
- Soy sauce — 1 tsp