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

Hey everyone, it's me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Recipe of Award-winning Not jjampong (Korean inspired no-noodles mussel soup). It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Not jjampong (Korean inspired no-noodles mussel soup), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Not jjampong (Korean inspired no-noodles mussel soup) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Not jjampong (Korean inspired no-noodles mussel soup) is 6-8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Not jjampong (Korean inspired no-noodles mussel soup) estimated approx 30 minutes.

To get started with this recipe, we have to first prepare a few components. You can cook Not jjampong (Korean inspired no-noodles mussel soup) using 10 ingredients and 7 steps. Here is how you cook that.

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 jjampong or even jogaetang but craving is gone and sour sop ingredients used so, a success (?) quite easy recipe, just throw everything inside the pan. Will put the sour soup recipe for future ones I guess. For more authentic jjampong, vary the seafood and use bokchoy/cabbage for the greens + add noodles. Utensils : wok/pan, large soup spoon

Ingredients and spices that need to be Prepare to make Not jjampong (Korean inspired no-noodles mussel soup):

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

Steps to make to make Not jjampong (Korean inspired no-noodles mussel soup)

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.

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