Not jjampong (Korean inspired no-noodles mussel soup). Jjamppong Noodles! (Spicy Korean Seafood Noodles). Beef, bok choy, cabbage, carrot, clams, dried anchovies, dried kelp, fish sauce, garlic, ginger, hot pepper flakes, jjajangmyeon noodles, large green onion, leek, mussels, onion, pork, salt, sesame oil, shrimp, squid, vegetable oil. Jjamppong Korean Seafood Noodle Soup Recipe & Video.

In Korea, jjamppong's popularity always competes with jajangmyeon (Korean black bean noodles, 자장면). If you can't decide between jjamppong and jajangmyeon, then you can order jjamjjamyeon (짬짜면) instead. Jjjamjjamyeon is both types of noodle dishes served in a bowl that is divided in the. You can have Not jjampong (Korean inspired no-noodles mussel soup) using 10 ingredients and 7 steps. Here is how you achieve that.

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

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

Jjamppong is a popular Korean-Chinese noodle soup! It's loaded with pork, seafood and vegetables! A spicy, hearty noodle soup packed with robust flavors! Korean-Chinese cuisine was developed by early Chinese immigrants in Korea, and has become a huge part of Korean food culture.

Not jjampong (Korean inspired no-noodles mussel soup) instructions

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..

Yes, Korea is a heaven an earth when it comes to the food delivery. Anything can be delivered anywhere, anytime. I miss the convenient life style in Season with Korean soy sauce for soup. Adjust the seasoning according to your taste. Now, your Korean spicy seafood noodle soup, Jjamppong, is.