Recipe: Perfect Not jjampong (Korean inspired no-noodles mussel soup)

Not jjampong (Korean inspired no-noodles mussel soup). Great recipe for Not jjampong (Korean inspired no-noodles mussel soup). Planned to make my mother's sour soup for #mycookbook but I kinda craved for jjampong. I had some mussels but I still have carbohydrates (hence the original sour sop plan) and not a lot of other ingredients, so this is not.

Jjamppong (짬뽕) is a Korean noodle soup with red, spicy seafood - or pork -based broth flavored with gochugaru (chili powder). Common ingredients include onions, garlic, Korean zucchini, carrots, cabbages, squid, mussels, and pork. The word jjampong comes from the Japanese word for mix, and the dish itself was supposedly created by Chinese immigrants living in Nagasaki, Japan. 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)

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

It's a soothing mix of noodles, seafood, vegetables, and meat in a spicy, savory soup. At most restaurants, you'll usually see squid, shrimp, and mussels with vegetables in a fiery red soup base. Jjamppong (also spelled jjambbong) is a spicy noodle soup, and it's one of the two most popular Korean-Chinese dishes alongside jajangmyeon (짜장면, noodles in a black bean sauce). Jjamppong / Jjampong (짬뽕) is a popular Korean spicy noodle soup that is loaded with various type of seafood.

Not jjampong (Korean inspired no-noodles mussel soup) step by step

1. 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..
2. Add the minced onions, Korean recipes usually call for spring onions alongside onions..
3. Add the gochujang and doenjang..
4. Add the mussels (or mixed seafood, usually octopus, cockles, prawns, squid), sliced carrots, and greens (I use snap peas) here..
5. 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..
6. Wait until the soup boils and carrots are soft in medium heat, or for deeper taste, in low heat..
7. Enjoy with rice, or if you want something closer to jjampong, add cooked noodles into the broth straight before serving..

It tastes very refreshing and comforting! Every now and then I have a craving for Jjamppong (Korean spicy seafood noodle soup). Fiery looking red hot soup can be intimidating to some people, but I have to say, Jjamppong, Korean seafood noodle soup is known as Korean-Chinese food in Korea. Are you a jjajangmyeon person or are you are jjamppong person? Jjamppong (Korean Seafood Noodle Soup) Jjamppong is a spicy Korean seafood noodle soup.