Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, not jjampong (korean inspired no-noodles mussel soup). One of my favorites food recipes. This time, I’m gonna 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 favored of recent viral meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Not jjampong (Korean inspired no-noodles mussel soup) is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to 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):
- Get 500 g mussels (or mixed seafood, Korean recipes use cockles)
- Take 3 carrots, sliced
- Take 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)
- Make ready 2 tbsp doenjang (skip if you don't have)
- Take 2 tbsp soy sauce (increase if no doenjang)
- Prepare 4 dried kelp (or 1 fish/vegetable stock cube)
- Take 2 tbsp sugar/honey (Korean recipes usually call for corn syrup)
- Take 900 ml water
A popular Korean soup with all kinds of ingredients mixed in. 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 popular Korean-Chinese noodle soup!
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.
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. Today I'm introducing you to jjamppong, a spicy noodle soup full of seafood, meat, and vegetables. Jjamppong and jjajangmyeon (noodles with black bean sauce) are common dishes for Korean Chinese delivery.
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