Recipe: Yummy Not jjampong (Korean inspired no-noodles mussel soup)

Not jjampong (Korean inspired no-noodles mussel soup). 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.

A popular Korean soup with all kinds of ingredients mixed in. The BEST Jjamppong Korean Seafood Noodle Soup! Jjamppong is a popular Korean-Chinese noodle soup! Not jjampong (Korean inspired no-noodles mussel soup) highly diverse and own mind taste that unique. Some kinds of Not jjampong (Korean inspired no-noodles mussel soup) recipes are also adequate simple to process and dont pick up lengthy. Even though not everyone likes Not jjampong (Korean inspired no-noodles mussel soup) food, now few people are getting attached and like the various Not jjampong (Korean inspired no-noodles mussel soup) foods on hand. This can be visible from the number of restaurants that provide Not jjampong (Korean inspired no-noodles mussel soup) as one of the dishes. You can have Not jjampong (Korean inspired no-noodles mussel soup) using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Not jjampong (Korean inspired no-noodles mussel soup)

1. Prepare 500 g of mussels (or mixed seafood, Korean recipes use cockles).
2. Prepare 3 of carrots, sliced.
3. You need 600 g of snap peas (or vegetables, preferably bok choy/cabbages).
4. Prepare Half of large onion (Korean recipes usually use spring onions).
5. Prepare 2 tbsp of gochujang (/ chili powder but will taste different).
6. It's 2 tbsp of doenjang (skip if you don't have).
7. You need 2 tbsp of soy sauce (increase if no doenjang).
8. You need 4 of dried kelp (or 1 fish/vegetable stock cube).
9. Prepare 2 tbsp of sugar/honey (Korean recipes usually call for corn syrup).
10. It's 900 ml of water.

It's loaded with pork, seafood and vegetables! A spicy, hearty noodle soup packed with robust flavors! Korean-Chinese cuisine was developed by earlyChinese 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.

Not jjampong (Korean inspired no-noodles mussel soup) instructions

1. 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..
2. Add the minced onions, Korean recipes usually call for spring onions alongside onions..
3. Add the gochujang and doenjang..
4. Add the mussels (or mixed seafood, usually octopus, cockles, prawns, squid), sliced carrots, and greens (I use snap peas) here..
5. 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..
6. Wait until the soup boils and carrots are soft in medium heat, or for deeper taste, in low heat..
7. Enjoy with rice, or if you want something closer to jjampong, add cooked noodles into the broth straight before serving..

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. 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.

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