Step-by-Step Guide to Make Yummy Not jjampong (Korean inspired no-noodles mussel soup)

Hey everyone, welcome to our recipe page. Today I’m gonna show you a way to prepare a special dish, Not jjampong (Korean inspired no-noodles mussel soup). It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

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

You can cook Not jjampong (Korean inspired no-noodles mussel soup) using 10 ingredients and 7 steps. Here is how you cook it.

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

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

The Chinese restaurants in Korea started to adapt the dish to Korean flavors by adding Korean chili powder (Gochugaru) and chili.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, cabbages, squid, mussels, and pork.Jjamppong / Jjampong (짬뽕) is a popular Korean spicy noodle soup that is loaded with various type of seafood.

Not jjampong (Korean inspired no-noodles mussel soup) step by step

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 is a spicy Korean noodle soup with seafood in a spicy broth.It's a Korean-Chinese dish with its origin in China.Called 炒码面 (chaomamian) in Chinese, this dish originated from Hunan and traditionally made with a white color bone broth.

It tastes very refreshing and comforting!Every now and then I have a craving for Jjamppong (Korean spicy seafood noodle soup).Fiery looking red hot soup can be intimidating to some people, but I have to say, This Korean spicy seafood noodle soup, Jjampong, is also easy to replicate at home.Everybody has a different way of making it.So I am adding my version to join the party.