Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, not jjampong (korean inspired no-noodles mussel soup). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Not jjampong (Korean inspired no-noodles mussel soup). Planned to make my mother's sour soup for #mycookbook but I kinda craved for jjampong. I had some mussels but I still have carbohydrates (hence the original sour sop plan) and not a lot of other ingredients, so this is not.
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 daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Not jjampong (Korean inspired no-noodles mussel soup) is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have 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):
- Prepare 500 g mussels (or mixed seafood, Korean recipes use cockles)
- Make ready 3 carrots, sliced
- Make ready 600 g snap peas (or vegetables, preferably bok choy/cabbages)
- Make ready Half large onion (Korean recipes usually use spring onions)
- Take 2 tbsp gochujang (/ chili powder but will taste different)
- Take 2 tbsp doenjang (skip if you don't have)
- Take 2 tbsp soy sauce (increase if no doenjang)
- Get 4 dried kelp (or 1 fish/vegetable stock cube)
- Take 2 tbsp sugar/honey (Korean recipes usually call for corn syrup)
- Make ready 900 ml water
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. Try my Jjamppong recipe, it's authentic and tastes better than Korean restaurants. 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).
Instructions 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.
Often times, Koreans have a hard time choosing between the two when eating out. The Korean spicy noodle soup dish of Jjamppong 짬뽕 seems to be gaining popularity in Singapore. Served in a spicy seafood or pork broth usually flavoured with gochutgaru chilli powder, you would typically find Jjamppong in Korean-Chinese restaurants. In a pan, add oil, garlic, ginger, onion, chili flakes, stir it and add the seafood before the chili starts to burn. Your spicy seafood mix is ready to be served with the soup base.
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