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Here are the ingridients that are required to serve a tasty Not jjampong (Korean inspired no-noodles mussel soup):
- Get 500 g of mussels (or mixed seafood, Korean recipes use cockles).
- Take 3 of carrots, sliced.
- Get 600 g of snap peas (or vegetables, preferably bok choy/cabbages).
- Provide Half of large onion (Korean recipes usually use spring onions).
- Use 2 tbsp of gochujang (/ chili powder but will taste different).
- Use 2 tbsp of doenjang (skip if you don't have).
- You need 2 tbsp of soy sauce (increase if no doenjang).
- Prepare 4 of dried kelp (or 1 fish/vegetable stock cube).
- You need 2 tbsp of sugar/honey (Korean recipes usually call for corn syrup).
- Provide 900 ml of water.
Ready with the ingridients? Below are the sequences on producing 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! Korean-Chinese cuisine was developed by early Chinese immigrants in Korea, and has become a huge part of Korean food culture. In Japan, a Chinese restaurant created Champon, a noodle dish loaded with pork. Jjamppong is a spicy Korean seafood noodle soup. Try this delicious and easy Jjamppong recipe that's authentic and tastes better than Korean restaurants.
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