Jjamppong Recipe and Wine Pairing

What wine do you pair with a red hot Korean seafood soup – jjamppong? What wine would you drink on a red hot summer day? We think the answer is one and the same – a chilled, medium-bodied rosé, of course! The most refreshing of sips to balance out the intense heat. Join us on this spicy adventure as we break rules and challenge wine tasting expectations! 

The next stop on the spicy road: South Korea. Jjamppong is one of the most popular dishes that you can order from a Korean restaurant, and for good reason! It is a comforting, yet refreshing combination of veggies, seafood and noodles in a spicy red broth. Don’t be intimidated if you are more sensitive to spice, you can simply tone down the heat by reducing the amount of Gochugaru while cooking this dish at home. Try out our version of jjamppong along with this wine pairing and let us know what you think!

Jjamppong Recipe and Wine Pairing

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Recipe by WineCollective Course: MainCuisine: Korean-ChineseDifficulty: Medium
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Spicy, soupy and comforting, you cannot go wrong with this Korean-Chinese noodle soup. Loaded with healthy greens seafood, and chewy noodles you’ll be coming back for more servings!


  • For the Stock:
  • 24 large dried anchovies (about 1 ounce) – heads and guts removed

  • 1 piece (about 6×6 inch) dried kelp

  • 12 cups water

  • For the Vegetables:
  • 3 large cabbage leaves (about 3 ounces), cut into bite-sized pieces

  • 1 daepa (large green onion), or 4 green onions, cut into 2-inch length

  • 1/2 cup onion, sliced

  • 1 small carrot, peeled and cut into 2-inch strips

  • 1/4 cup leek, washed and cut into ½ x 2-inch strips

  • 1/2 cup bok choy, washed

  • For the Seafood and Meat:
  • 8 mussels, scrubbed, debearded, soaked in salted water for a few hours, and washed

  • 24 small clams (optional), soaked in salted water for a few hours and washed

  • 1/2 cup thinly sliced beef (or pork or chicken), cut into bite-sized pieces

  • 4 large shrimp, shelled and deveined

  • 1/2 cup squid, just the body with guts removed and sliced into rings

  • For Noodles and Seasonings:
  • 1 teaspoon kosher salt

  • 2 bunches (1 pound) of fresh or frozen jjajangmyeon noodles, thawed if frozen, and uncoiled

  • 1 teaspoon minced ginger

  • 1/4 cup vegetable oil

  • 1 tablespoon fish sauce

  • 5 tablespoons gochugaru (Korean hot pepper flakes)

  • 1 teaspoon toasted sesame oil

  • 1 tablespoon minced garlic


  • For the Stock:
  • Combine the water, anchovies, and kelp in a large pot.
  • Cover, and cook over medium-high heat for 20 minutes. Reduce the heat to low and simmer for 20 minutes.
  • Strain the stock and set it aside. You should have 8-10 cups worth of stock.
  • For the Red Pepper Mixture:
  • Combine 2 tablespoons of hot pepper flakes (gochugaru) and the toasted sesame oil in a small bowl.
  • Mix with a spoon until well incorporated. Set aside.
  • Make Jjampong:
  • Heat a large wok (or pot) over high heat. Add the vegetable oil and allow to heat. Add the garlic and ginger, and stir-fry for 20-30 seconds until the garlic starts to crisp.
  • Add the beef and stir-fry until slightly cooked.
  • Clear a spot in the wok by pushing the garlic, ginger, and meat to the side. Tilt the wok so that the excess vegetable oil slides into the cleared area. Put 3 tablespoons hot pepper flakes into the hot oil and stir and mix with the wooden spoon for about 1 minute, until it creates a smoky flavour, but not long enough to burn. Then combine everything in the wok with the spices.
  • Add green onion, leek, cabbage, and onion and stir for 3 to 4 minutes until the vegetables are wilted.
  • Add 6 cups of stock and all of the seafood and bok choy. Cover and cook for 7 to 8 minutes until the mussels and clams open and the shrimp and squid are well cooked.
  • Stir in the fish sauce, kosher salt, and the reserved hot pepper flakes mixture. Cover and let it simmer over low heat.
  • Cook the Noodles:
  • Bring a large pot of water to a boil. Add the noodles and stir a few times so that they don’t stick to each other.
  • Cover and cook for 5 to 8 minutes until tender but still chewy.
  • Strain and rinse the noodles in cold running water to make them nice and chewy.
  • Put it Together and Serve:
  • Heat up the soup over high heat.
  • Divide the noodles into individual serving bowls. Add the soup over top and include cooked seafood, vegetables, and meat over the top of the noodles. Serve right away.

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Want to continue to challenge wine tasting norms and explore the world of spice? Join us as we continue our journey down the spicy road, next stop: Nigeria. Try out the complex flavours of this Efo Riro recipe next!

If you are feeling spicy, join WineCollective today. You’ll get a selection of curated wines that are only available to WineCollective members delivered to your door each month, accompanied by wine pairing suggestions so that you can continue to explore new and exciting flavour experiences.