Jjamppong Pasta (짬뽕 파스타)
In Korea, Chinese restaurants are incredibly popular. However, Korean Chinese restaurants are not run by Chinese chefs, but instead offer dishes that reinterpret Chinese cuisine with a Korean twist. It’s hard to explain, but if you’ve ever visited Korea, you might be familiar with dishes like Jjajangmyeon (black bean noodles), Jjamppong (spicy seafood soup), and Tangsuyuk (sweet and sour pork). These are must-try dishes!
In Germany, there’s a highly recommended Korean Chinese restaurant called Joong Wha Ru in Frankfurt. It’s a favorite among Korean residents and incredibly delicious.
Since I can’t go there all the time, I make my own version of Jjamppong at home using pasta noodles. This is a dish we cook at least once a month. While you can find the original recipe on YouTube, I’ve adapted it to use ingredients more easily available in Germany.
Instructions
Defrost the frozen seafood in water. To remove any fishy odor, add a splash of vinegar while defrosting. Fresh seafood is even better if available.
In a large wok, add the pasta noodles.
Chop the onion into 1cm slices, cut the green onion into finger-length pieces, and roughly chop 5 cabbage leaves. Add these to the wok. Feel free to add more vegetables if you like!
Finely chop the tomato and add it to the wok. Cherry tomatoes work great too—just finely chop a handful.
Add all the seasonings in order. For a spicier jjamppong, increase the chili powder or peperoncini.
I recommend using De Cecco Spaghetti No. 12, which cooks to al dente in 10 minutes. Note the al dente cooking time for your pasta to adjust accordingly.
Pour in the water and bring it to a boil. Once boiling, add the seafood and mushrooms. Simmer for about 10 minutes, adjusting the time based on your pasta's cooking instructions.
Enjoy your delicious Jjamppong pasta! 😊