Jambong Recipe

Rehydrate mushrooms

If using dried shiitake or wood ear mushrooms, place them in warm water for 20–30 minutes until pliable. Squeeze out excess water and slice thinly. Reserve soaking liquid (strain through a fine sieve) and add up to 1/2 cup to the broth for extra umami.

Clean and prepare seafood: peel and devein shrimp, scrub mussels/clams, score squid and cut into rings. Pat seafood dry and keep chilled until ready to cook.

Julienne carrot and zucchini, shred cabbage, thinly slice onion and scallions (separate whites and greens). If you will serve a soft-boiled egg, bring a small pot of water to a boil and cook egg 6–7 minutes (run under cold water) then peel and refrigerate until serving.

Heat a large heavy pot or Dutch oven over medium-high heat. Add vegetable oil and butter. When butter melts, add the onion slices and the white parts of the scallions and sauté 2–3 minutes until softened and fragrant.

Add minced garlic and julienned ginger and sauté 30–45 seconds until aromatic (do not burn).

Stir in gochugaru and gochujang and cook 30–45 seconds, stirring constantly to bloom the chili flavors. Add soy sauce, fish sauce and sugar; stir to combine.

Pour in chicken stock and dashi (or use 7 cups total stock if not using dashi). Add reserved mushroom soaking liquid (if used). Bring to a gentle boil, then lower heat and simmer 8–10 minutes to marry flavors.

Taste and adjust seasoning with salt and pepper. If you want more heat, add a little extra gochugaru or chili oil now.

If using pork, add the thinly sliced pork to the simmering broth and cook 2–3 minutes until mostly cooked through. Remove with a slotted spoon and set aside (it will finish cooking later).

Add the harder vegetables first: carrot, cabbage and sliced rehydrated mushrooms. Simmer 2–3 minutes to slightly soften but keep texture.

Add squid rings and shrimp to the broth and simmer 1–2 minutes until shrimp turn pink and squid is opaque but still tender. If using mussels/clams, add them now and simmer until they open (about 3–4 minutes); discard any that remain closed.

Stir in bean sprouts and zucchini and simmer another 30–60 seconds — they should remain crisp-tender.

Bring a separate pot of water to a boil and cook fresh noodles according to package instructions (usually 2–3 minutes). Drain well and rinse briefly under hot water to remove excess starch if desired. Toss with sesame oil to prevent sticking.

Divide cooked noodles among bowls. Ladle the hot jambong broth with seafood, pork and vegetables over the noodles, making sure to distribute protein evenly.

Garnish each bowl with sliced scallion greens, toasted sesame seeds, a drizzle of sesame oil or chili oil if desired, and cilantro. Serve with lemon or lime wedges and the optional soft-boiled egg halved on top.

Serve immediately while very hot. Encourage squeezing a wedge of lemon/lime into the soup to brighten flavors.