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Not jjampong (Korean inspired no-noodles mussel soup)

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