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    Recipe: Jjampong (Korean Spicy Seafood Noodle Soup)

    26 Oct

    Whenever I find myself at a Korean-Chinese restaurant, the million dollar question is: jjajangmyun (black bean noodles) or jjampong (noodles with spicy seafood broth)? I choose jjampong 9 out of 10 times, because I love spicy food. Either way, you can’t go wrong with either dishes.

    I used the basic broth making method for the soup using anchovies and kelp, then a little bit of pork belly for a deeper flavor. I’ll admit it seemed odd at first to combine seafood and pork belly but thankfully, it worked out.

    8jjampong - ambitious deliciousness
    Looks like kimchi but it’s actually just sauteed cabbage!

    Though this looks super spicy, it’s actually not as hot as it looks. You can always adjust your spice level to your preference. The broth had a deep, complex seafood flavor from the mussels – SO much better than the broth I’ve had at restaurants, and the noodles were perfect for slurping. I think I’ll be making another large batch of this to last me through the winter!

    Recipe: JJampong (Korean Spicy Seafood Noodle Soup)
    From Manngchi

    Makes 3-4 servings

    Ingredients:

    For stock:

    10 dried anchovies with the heads and guts removed
    3 dried shiitake mushrooms
    4 inch x 4 inch sheet of dried kelp
    ½ cup of onion, sliced

    Meat and seafood:

    4 ounces of lean pork, cut into thin strips, mixed with a pinch of salt and ground black pepper in a small bowl. Set aside.
    6 large shrimp, shelled and deveined
    10 mussels, cleaned and debearded
    4 ounces of  squid,  cut into ½ inch x 2 inch pieces

    Vegetables and seasoning:

    1 tablespoons of minced garlic
    2 teaspoon of minced or sliced ginger
    ¼ cup of vegetable oil
    1 teaspoons of fish sauce
    2 teaspoon of salt
    3 tablespoons of hot pepper flakes
    ½ teaspoon of ground black pepper
    ¼ cup of carrot, sliced into ½ inch x 2 inch strips
    4 stalks of green onions, cut into 2 inch long pieces
    1 pound of cabbage (or napa cabbage), sliced
    4 ounces of leek, cut into ½ inch x 2 inch pieces
    4 white mushrooms, sliced
    1 teaspoon of sesame oil
    Water

    4 servings of jjampong noodles or udon noodles

    Procedure:

    First step: make stock

    1. Pour 10 cups of water into a pot. Add the dried anchovies, dried kelp, onion, and the dried shiitake mushrooms.

    2. Boil for 20 minutes over high heat. Then turn it down to low heat and cook for 10 more minutes. Strain and keep the clear stock. Set it aside.

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    Second step: make mixture of hot pepper flakes and vegetable oil

    1. In a small bowl, combine 3 tbs of hot pepper flakes and 2 tbs of vegetable oil with a spoon. Set aside. You can add more or less hot pepper flakes according to your taste.

    Third step: start frying

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    1. Heat up a large wok or a heavy bottomed pot with 2 tbs of vegetable oil, and then add garlic and ginger and stir them until light brown. Add pork strips and stir fry them for 2 minutes.

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    2. Add vegetables: cabbage, carrot, green onion, leek, and white mushroom and stir for 5 minutes until all are cooked nicely and light browned.

    3. Add the mixture of hot pepper flakes and vegetable oil and mix them well.

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    4. Add squid, shrimp, and mussels and keep stirring over high heat for about 5 minutes.

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    5. Add stock and boil it for about 7-10 minutes.

    6. Add salt, fish sauce, and ground black pepper.

    7. Take out 2 portions of the noodles from the package and add them to the boiling soup and cook until the noodles are done. Take a sample to see if the noodles are cooked fully or not. The noodles should be soft and chewy.

    8. Add of sesame oil and transfer to a serving bowl. Serve it hot.

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