Not jjampong (Korean inspired no-noodles mussel soup).
You can cook Not jjampong (Korean inspired no-noodles mussel soup) using 10 ingredients and 7 steps. Here is how you cook that.
Ingredients of Not jjampong (Korean inspired no-noodles mussel soup)
- Prepare 500 g of mussels (or mixed seafood, Korean recipes use cockles).
- Prepare 3 of carrots, sliced.
- You need 600 g of snap peas (or vegetables, preferably bok choy/cabbages).
- Prepare Half of large onion (Korean recipes usually use spring onions).
- Prepare 2 tbsp of gochujang (/ chili powder but will taste different).
- You need 2 tbsp of doenjang (skip if you don't have).
- It's 2 tbsp of soy sauce (increase if no doenjang).
- You need 4 of dried kelp (or 1 fish/vegetable stock cube).
- Prepare 2 tbsp of sugar/honey (Korean recipes usually call for corn syrup).
- It's 900 ml of water.
Not jjampong (Korean inspired no-noodles mussel soup) step by step
- 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..