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We hope you got insight from reading it, now let’s go back to not jjampong (korean inspired no-noodles mussel soup) recipe. You can have not jjampong (korean inspired no-noodles mussel soup) using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to prepare Not jjampong (Korean inspired no-noodles mussel soup):
- You need 500 g mussels (or mixed seafood, Korean recipes use cockles)
- Use 3 carrots, sliced
- Get 600 g snap peas (or vegetables, preferably bok choy/cabbages)
- Get Half large onion (Korean recipes usually use spring onions)
- Use 2 tbsp gochujang (/ chili powder but will taste different)
- Provide 2 tbsp doenjang (skip if you don't have)
- Prepare 2 tbsp soy sauce (increase if no doenjang)
- Prepare 4 dried kelp (or 1 fish/vegetable stock cube)
- Take 2 tbsp sugar/honey (Korean recipes usually call for corn syrup)
- Take 900 ml water
Steps 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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