Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, not jjampong (korean inspired no-noodles mussel soup). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Not jjampong (Korean inspired no-noodles mussel soup) is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Not jjampong (Korean inspired no-noodles mussel soup) is something which I’ve loved my entire life.
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. A popular Korean soup with all kinds of ingredients mixed in.
To get started with this recipe, we have to 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 cook that.
The ingredients needed to make Not jjampong (Korean inspired no-noodles mussel soup):
- Prepare 500 g mussels (or mixed seafood, Korean recipes use cockles)
- Take 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)
- Take 2 tbsp doenjang (skip if you don't have)
- Make ready 2 tbsp soy sauce (increase if no doenjang)
- Prepare 4 dried kelp (or 1 fish/vegetable stock cube)
- Get 2 tbsp sugar/honey (Korean recipes usually call for corn syrup)
- Prepare 900 ml water
Skip to Recipe Korean Mussel Soup is a very popular type of anju (bar foods) in Seoul. When drinking soju, taking a sip of the mussel soup works well as a chaser. Jjamppong (Korean Seafood Noodle Soup) Jjamppong is a spicy Korean seafood noodle soup. This Korean-Chinese recipe is delicious and so easy to make at home.
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.
Jjamppong (Korean Seafood Noodle Soup) Jjamppong is a spicy Korean seafood noodle soup. This Korean-Chinese recipe is delicious and so easy to make at home. Try my Jjamppong recipe, it's authentic and tastes better than Korean restaurants. Cover, reduce heat to a low simmer, and cook for a few minutes until the shells open. Add the one cup of cooking liquid to the chicken broth (or beef or anchovy broth).
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