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
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