Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, not jjampong (korean inspired no-noodles mussel soup). It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Jjamppong Noodles! (Spicy Korean Seafood Noodles). A popular Korean soup with all kinds of ingredients mixed in. Jjamppong is spicy seafood noodle soup. It's a popular Korean noodle dish.
Not jjampong (Korean inspired no-noodles mussel soup) is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Not jjampong (Korean inspired no-noodles mussel soup) is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have not jjampong (korean inspired no-noodles mussel soup) using 10 ingredients and 7 steps. Here is how you cook 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
- Make ready 600 g snap peas (or vegetables, preferably bok choy/cabbages)
- Take Half large onion (Korean recipes usually use spring onions)
- Get 2 tbsp gochujang (/ chili powder but will taste different)
- Get 2 tbsp doenjang (skip if you don't have)
- Make ready 2 tbsp soy sauce (increase if no doenjang)
- Take 4 dried kelp (or 1 fish/vegetable stock cube)
- Prepare 2 tbsp sugar/honey (Korean recipes usually call for corn syrup)
- Make ready 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. Jjamppong (짬뽕) is a Korean noodle soup with red, spicy seafood- or pork-based broth flavored with gochugaru (chili powder).
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.
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). Yes, Korea is a heaven an earth when it comes to the food delivery. Anything can be delivered anywhere, anytime. I miss the convenient life style in Season with Korean soy sauce for soup.
So that is going to wrap this up for this exceptional food not jjampong (korean inspired no-noodles mussel soup) recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
