Japanese style jjamppong
It's a Japanese style jjamppong with a cool taste of soup on a rainy day.
1 serving
Within 30 minutes
sunny
Ingredients
  • raw noodles
    1serving
  • Seafood
    200g
  • Cheongju
    1T
  • Bok choy
    3pack
  • onion
    1/2ea
  • Shiitake mushroom
    1ea
  • wood ear mushroom
    little
  • Garlic
    2piece
  • minced green onions
    1T
  • anchovy broth
    2cup
  • Chicken stock
    1T
  • grape seed oil
    1T
Cooking Steps
STEP 1/9
Defrost soft seafood in cold water, and add 1T of Cheongju to remove the smell of seafood.
STEP 2/9
Cut each vegetable into bite-size pieces.
STEP 3/9
When the vegetables are finished, immediately put the water in the pot and boil the noodles.
STEP 4/9
Add noodles to boiling water and add 1T of grape seed oil to one pan at the same time, stir-fry garlic and onions.
STEP 5/9
Add the soft seafood and stir-fry it for about a minute to blow away the smell of the seafood, then add the rest of the vegetables and stir-fry it for about a minute.
STEP 6/9
Lastly, add the broth (or water) and boil it. Seafood gets tough if it's cooked for too long, so just stir-fry it slightly and boil it.
STEP 7/9
Lastly, if you add 1T of chicken powder, it's done.
STEP 8/9
While the soup is boiling, drain the boiled noodles and put them in a bowl. If the time is not right and the soup is not ready yet, you can rinse it in cold water, drain it, and put it in a bowl after the soup is complete.
STEP 9/9
If you put the finished soup into the bowl, it's done.
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