Not jjampong (Korean inspired no-noodles mussel soup).
Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, not jjampong (korean inspired no-noodles mussel soup). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Not jjampong (Korean inspired no-noodles mussel soup) is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It's enjoyed by millions every day. Not jjampong (Korean inspired no-noodles mussel soup) is something that I have loved my whole life. They are nice and they look wonderful.
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):
- {Make ready 500 g of mussels (or mixed seafood, Korean recipes use cockles).
- {Prepare 3 of carrots, sliced.
- {Make ready 600 g of snap peas (or vegetables, preferably bok choy/cabbages).
- {Make ready Half of large onion (Korean recipes usually use spring onions).
- {Make ready 2 tbsp of gochujang (/ chili powder but will taste different).
- {Prepare 2 tbsp of doenjang (skip if you don't have).
- {Take 2 tbsp of soy sauce (increase if no doenjang).
- {Make ready 4 of dried kelp (or 1 fish/vegetable stock cube).
- {Make ready 2 tbsp of sugar/honey (Korean recipes usually call for corn syrup).
- {Make ready 900 ml of water.
Instructions 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..
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