JJAMPPONG (Koren Noodle Soup)



Ingredients: (6 people)

  • 3.6oz zucchini or yellow squash

  • 5 oz mushrooms

  • 8.6 oz cabbage or lettuce

  • 1.5 oz white onion

  • 1.5 oz purple onion

  •  32 oz seafood combo (a combination of raw squid tentacles, squid slices, 

    cooked mussel, meat and shrimp)

  • 12 large mussels (optional)

  • 12 large prawns (optional)

  • 12 littleneck clams (optional)

  • 7 oz pork pork belly strips/pork loin strips (optional)

  • 16 oz baby bok choy/baby spinach

  • 6 tbsp cooking oil

  • 6 tbsp Korean chili flakes or more (adjusted to your teste)

  • 2 tsp minced ginger

  • 15 oz green onion

  • 2 tbsp rice wine

  • 4-5 tbsp soy sauce

  • 8-10 cups water 

  • ½ tsp salt or more (adjusted to your taste)



Seafood and mushroom


How to make it:

  • Clean anchovies and then boil them in a small pot for 

15-20 minutes, take anchovies out and put them aside.

  • Preheat a large deep pot on low heat, add oil, minced ginger, 

minced garlic, green onion, and Korean chili flakes and 

stir constantly for a minute to two minutes.


   


  • Turn the heat up to medium 

  • Add the zucchini, lettuce, cabbage, onions, mushrooms,

baby bok choy, cook them for 2-3 minutes until slightly wilted 

  • Add seafood in and stir for 1-2 minutes

  • Add rice wine, soy sauce the anchovy soup stock into the pot

  • Add the anchovy soup stock into the pot and add water

  • Increase the heat to medium high and cook until all the ingredients

are cooked through

  • Add salt and a print of ground black pepper

  • Add baby spinach before serving.


   

How to cook noodles:

  • Cook noodles in boiling water 

(following the manufacturer’s instructions)

  • Drain and rinse the noodles briefly in cold water

  • Combine the soup and noodle together



 Cooked noodles

Enjoy!          



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