Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, not jjampong (korean inspired no-noodles mussel soup). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look 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 favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Not jjampong (Korean inspired no-noodles mussel soup) is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook not jjampong (korean inspired no-noodles mussel soup) using 10 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Not jjampong (Korean inspired no-noodles mussel soup):
- Make ready 500 g mussels (or mixed seafood, Korean recipes use cockles)
- Prepare 3 carrots, sliced
- Prepare 600 g snap peas (or vegetables, preferably bok choy/cabbages)
- Prepare Half large onion (Korean recipes usually use spring onions)
- Take 2 tbsp gochujang (/ chili powder but will taste different)
- Prepare 2 tbsp doenjang (skip if you don't have)
- Take 2 tbsp soy sauce (increase if no doenjang)
- Make ready 4 dried kelp (or 1 fish/vegetable stock cube)
- Make ready 2 tbsp sugar/honey (Korean recipes usually call for corn syrup)
- Take 900 ml water
Jjamppong is a spicy Korean seafood noodle soup. Try this delicious and easy Jjamppong recipe that's authentic and tastes better than Korean restaurants. The Chinese restaurants in Korea started to adapt the dish to Korean flavors by adding Korean chili powder (Gochugaru) and chili paste to the. Jjamppong is a popular Korean-Chinese noodle soup!
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.
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. Jjamppong (짬뽕) is a Korean noodle soup with red, spicy seafood- or pork-based broth flavored with gochugaru (chili powder). Common ingredients include onions, garlic, Korean zucchini, carrots, cabbages, squid, mussels, and pork.
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