Hot Pepper Jjamppong
Hot Pepper Jjamppong
Don't be fooled by the cute cat on the packet — Samyang's Hot Pepper Jjamppong hits hard. Dried Cheongyang green chilli pepper flakes meet a bold seafood broth that's as flavourful as it is fiery. A Korean soup-style noodle that rewards spice lovers with layers of heat and ocean-deep umami. Imported from Korea.
- Boil the water
Bring 550ml of water to a rolling boil in a saucepan. While you are waiting for it to heat up, open the packet and lay out all your sachets so everything is ready to go once the water hits temperature.
- Cook the noodles
Drop the noodles into the boiling water and let them cook for 5 minutes. A gentle nudge with chopsticks or a fork halfway through keeps them from sticking together. You want them soft but still holding their shape.
- Add the seasoning
Take the saucepan off the heat and add the soup sachet and any flavour pouches directly into the pot. Stir well until the seasoning is completely dissolved and the broth is smooth, rich, and evenly coloured throughout.
- Serve and enjoy
Transfer the noodles and broth into a serving bowl. Give it one last stir from the bottom to make sure the flavour is spread through evenly. Serve while it is hot and add your favourite toppings to finish things off.
Background
Every packet has a story behind it. Here's where this one comes from, what makes it tick, and why it made the cut for the box.
Samyang Foods was founded in 1961 as South Korea's first instant noodle company. They changed the game in 2012 with their Buldak Hot Chicken Ramen, which went viral worldwide and built a cult following among spice lovers. Their factory in Wonju produces over a million packs daily.
Korean ramyun culture is distinct from Japanese ramen. The noodles are typically chewier, the broths spicier, and the flavours bolder. Korean ramyun is usually cooked in a pot rather than a cup, and sharing a pot of ramyun is a social ritual.
A seafood broth built on fish stock and ocean flavours. The broth carries the natural sweetness and brininess of the sea, creating something light yet deeply savoury. Seafood ramen broths are some of the most complex in the instant noodle world.
The noodles in this bowl are crafted to complement the broth style perfectly. The texture, thickness, and cooking time are all calibrated so that the noodles and soup work together as a complete experience rather than separate elements sharing the same bowl.
Jjamppong is a Korean-Chinese noodle soup that originated in Korea's Chinatown district of Incheon. It combines a spicy seafood broth with thick, chewy noodles and is considered one of the two essential Korean-Chinese dishes alongside jajangmyeon.
This one is not for everyone, and that is exactly why we love it. The heat is serious and the flavour backs it up completely. If you are the kind of person who adds extra chilli to everything, this was made for you. A favourite among our spice-chasing subscribers.
Topping Suggestions
A few toppings that take this bowl from good to great. Most are already in your kitchen, and every one is optional.
Fish Cake
Fish cake lends a mild, sweet, and slightly seafood-like taste, enhancing the overall umami of the dish with its smooth texture.
Tofu
Fried tofu offers a hearty, nutty taste and a slightly crispy texture, bringing a wholesome, plant-based addition to the noodles.
Green Beans
Green beans add a crisp, slightly sweet crunch to instant noodles, providing a fresh and light contrast to the savory noodle base.