Soft Tofu Jjamppong (spicy seafood noodle soup) recipe - ingredients, nutrition and when to eat it
Soft tofu jjamppong combines silky soft tofu and seafood with wheat noodles in a spicy Korean-Chinese soup.
Soft tofu jjamppong combines silky soft tofu and seafood with wheat noodles in a spicy Korean-Chinese soup. Its bold, peppery broth brings together chewy noodles and tender, curd-like tofu, making it a satisfying choice for lunch or dinner.
Noodles · 25 minutes to cook
Tips: Cook the red pepper flakes in oil only briefly, as they can turn bitter if fried too long.
Tips: Add the soft tofu after the broth comes to a boil so it holds its shape better.
Tips: Cook the noodles separately to keep the broth from getting cloudy.
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Ingredients (1 serving)
- Chinese wheat noodles — 1 serving
- Soft tofu — 0.5 pack
- Shrimp — 3 pc
- Squid — 0.3 whole
- Clam meat — 0.3 cup
- Napa cabbage — 1 sheet
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- King oyster mushrooms — 0.5 pc
- Chili oil — 1 Tbsp
- Red pepper flakes — 1 Tbsp
- Garlic — 2 pc
- Soy sauce — 1 Tbsp
- Oyster sauce — 1 tsp
- Seafood stock — 400 ml
- Ground black pepper — 0.2 tsp