Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make 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 tasty. This will be really delicious.
Not jjampong (Korean inspired no-noodles mussel soup) is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Not jjampong (Korean inspired no-noodles mussel soup) is something which I have loved my entire life.
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.
To begin with this particular recipe, we must 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):
- Make ready 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)
- Make ready Half large onion (Korean recipes usually use spring onions)
- Take 2 tbsp gochujang (/ chili powder but will taste different)
- Get 2 tbsp doenjang (skip if you don't have)
- Get 2 tbsp soy sauce (increase if no doenjang)
- Make ready 4 dried kelp (or 1 fish/vegetable stock cube)
- Get 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).
Steps 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 special food not jjampong (korean inspired no-noodles mussel soup) recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
