Although the dish itself is derived from Shandong-style chǎomǎmiàn, the dish name is actually derived from chanpon, a Japanese-Chinese dish derived from Fujian-style mènmiàn. During the Japanese forced occupation of Korea (1910–1945), the Japanese saw chǎomǎmiàn in Chinese restaurants in Korea and named it chanpon because the white soup seemed similar to the dish they knew by that name. However, the Japanese word sounded like jjambbong to Korean ears, hence its name.
Recipe Servings: 6
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 oz zucchini, thinly sliced
- 2 shiitake mushrooms, thinly sliced with stems removed
- 4½ oz cabbage, thinly shredded
- 1 oz brown onion, thinly sliced
- 6 mussels (7 oz), cleaned
- 6 littleneck clams (2½ oz), cleaned
- 6 large prawns (5 oz), heads and shells removed with tail left on
- 6 squid rings or baby octopus (2½ oz)
- 16 oz fresh korean-chinese style noodles (thin udon noodles or ramen noodles can be substituted)
- 1 oz baby spinach
- 3 Tbsp oil
- 3 Tbsp korean chili flakes, more to taste
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 1 oz green onion
1 Tbsp rice wine - 2 Tbsp soy sauce
- 4¾ cups water
- ¼ tsp sea salt, more to taste
- Ground black pepper, to taste
Directions
- Set a wok or large deep pot over low heat.
- Add the oil, Korean chili flakes, garlic, ginger, and green onion, stirring constantly for 1–2 minutes. Take care not to burn the chili paste as this can give it a bitter taste.
- Increase the heat to medium and add the zucchini, mushrooms, cabbage, and onion. Cook 1–2 minutes until lightly wilted.
- Stir in the mussels, clams, prawns, and squid or baby octopus.
- Add the rice wine, soy sauce, and water.
- Increase the heat to medium-high.
- Boil the soup, covered, for about 8 minutes until all ingredients are cooked through. Avoid overcooking.
- Season with salt and black pepper.
- Add the baby spinach just before serving.
- Bring a large saucepan of water to a boil over medium-high heat, add the noodles, and cook according to the package’s instructions. Drain.
- Divide the noodles, seafood, and soup equally among six serving bowls.
- Serve immediately.
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