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 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
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 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
Open in Cookpad AppSteps
- 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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