Not jjampong (Korean inspired no-noodles mussel soup).

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

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

Not jjampong (Korean inspired no-noodles mussel soup) step by step

  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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