Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, not jjampong (korean inspired no-noodles mussel soup). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Not jjampong (Korean inspired no-noodles mussel soup) step by step. Quite easy actually, start by boiling water. Add the kelp or the stock cube.
Not jjampong (Korean inspired no-noodles mussel soup) is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Not jjampong (Korean inspired no-noodles mussel soup) is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook not jjampong (korean inspired no-noodles mussel soup) using 10 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Not jjampong (Korean inspired no-noodles mussel soup):
- Make ready mussels (or mixed seafood, Korean recipes use cockles)
- Prepare carrots, sliced
- Make ready snap peas (or vegetables, preferably bok choy/cabbages)
- Prepare large onion (Korean recipes usually use spring onions)
- Prepare gochujang (/ chili powder but will taste different)
- Make ready doenjang (skip if you don't have)
- Get soy sauce (increase if no doenjang)
- Get dried kelp (or 1 fish/vegetable stock cube)
- Take sugar/honey (Korean recipes usually call for corn syrup)
- Get water
Jjamppong (also spelled jjambbong) is a spicy noodle soup, and it's one of the two most popular Korean-Chinese dishes alongside jajangmyeon (짜장면, noodles in a black bean sauce). Often times, Koreans have a hard time choosing between the two when eating out. Jjamppong (Korean Seafood Noodle Soup) Jjamppong is a spicy Korean seafood noodle soup. This Korean-Chinese recipe is delicious and so easy to make at home.
Steps to make Not jjampong (Korean inspired no-noodles mussel soup):
- Quite easy actually, start by boiling water. Add the kelp or the stock cube. If you have dried anchovies, it's much better for the broth.
- Add the minced onions, Korean recipes usually call for spring onions alongside onions.
- Add the gochujang and doenjang.
- Add the mussels (or mixed seafood, usually octopus, cockles, prawns, squid), sliced carrots, and greens (I use snap peas) here.
- Add soy sauce. Taste, add sugar if you like it sweeter (Korean recipes usually call for corn syrup), add chili powder if you want it spicier.
- Wait until the soup boils and carrots are soft in medium heat, or for deeper taste, in low heat.
- Enjoy with rice, or if you want something closer to jjampong, add cooked noodles into the broth straight before serving.
Try my Jjamppong recipe, it's authentic and tastes better than Korean restaurants. Jjamppong / Jjampong (짬뽕) is a popular Korean spicy noodle soup that is loaded with various type of seafood. It tastes very refreshing and comforting! Every now and then I have a craving for Jjamppong (Korean spicy seafood noodle soup). Fiery looking red hot soup can be intimidating to some people, but I have to say, Korean Soup Jjampong Method.
So that is going to wrap this up for this exceptional food not jjampong (korean inspired no-noodles mussel soup) recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
