Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, not jjampong (korean inspired no-noodles mussel soup). It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Jjamppong Korean Seafood Noodle Soup Recipe & Video. Smoked paprika is my secret for jjamppong recipe. Most of Chinese foods are so delicious I used squid, shrimp and mussels this time, but scallops, clams, crabs, oysters, even lobsters will be great!
Not jjampong (Korean inspired no-noodles mussel soup) is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Not jjampong (Korean inspired no-noodles mussel soup) is something that I’ve loved my whole life.
To begin with this particular 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):
- Take 500 g mussels (or mixed seafood, Korean recipes use cockles)
- Prepare 3 carrots, sliced
- Get 600 g snap peas (or vegetables, preferably bok choy/cabbages)
- Take Half large onion (Korean recipes usually use spring onions)
- Prepare 2 tbsp gochujang (/ chili powder but will taste different)
- Take 2 tbsp doenjang (skip if you don't have)
- Make ready 2 tbsp soy sauce (increase if no doenjang)
- Get 4 dried kelp (or 1 fish/vegetable stock cube)
- Get 2 tbsp sugar/honey (Korean recipes usually call for corn syrup)
- Take 900 ml water
It's loaded with pork, seafood and vegetables! A spicy, hearty noodle soup packed with robust flavors! Korean-Chinese cuisine was developed by early Chinese immigrants in Korea, and has become a huge part of Korean food culture. Beef, bok choy, cabbage, carrot, clams, dried anchovies, dried kelp, fish sauce, garlic, ginger, hot pepper flakes, jjajangmyeon noodles, large green onion, leek, mussels, onion, pork, salt, sesame oil, shrimp, squid, vegetable oil.
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.
Jjamppong is a spicy Korean seafood noodle soup. Try this delicious and easy Jjamppong recipe that's authentic and tastes better than Korean restaurants. Home » Stews & Soups » Jjamppong - Spicy Korean Seafood Noodles. They're the two most popular dishes at Korean-Chinese restaurants. Then season-to-taste with more salt and black pepper.
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