Recipe: Yummy Not jjampong (Korean inspired no-noodles mussel soup)

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

Every now and then I have a craving for Jjamppong (Korean spicy seafood noodle soup). Was looking for a good place to eat and found this hidden gem inside the Zion Market. A must stop if in the Irvine area!" Spicy seafood soup with shrimp, scallops, mussels, squid, and vegetables served with noodles or rice. You can have Not jjampong (Korean inspired no-noodles mussel soup) using 10 ingredients and 7 steps. Here is how you achieve that.

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

1. It's 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. You need Half of large onion (Korean recipes usually use spring onions).
5. Prepare 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. It's 4 of dried kelp (or 1 fish/vegetable stock cube).
9. Prepare 2 tbsp of sugar/honey (Korean recipes usually call for corn syrup).
10. It's 900 ml of water.

Combo. but now you can try the original candy that inspired it! I usually buy grocery monthly, so recipes are usually pantry staples + dry ingredients. I apparently do a lot of fusions. They sell the popular Korean-Chinese (韓國華僑) noodle dishes ZhaJiangMian 炸醬麵 (Jajangmyeon) and ChaoMaMian 炒碼麵 (Jjamppong), as well as the popular TangSooYuk 糖醋肉, the sweet and sour pork dish.

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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