jjamppong soup
It's spicy and delicious jjamppong soup.
2 serving
Within 60 minutes
짱구맘
Ingredients
  • Chinese noodles
    1ea
  • Cellophane noodles
    50g
  • crab
    4piece
  • Seafood
    300g
  • leek
    20cm
  • Young squash
    4cm
  • Cabbage
    1handful
  • Carrot
    1/2piece
  • onion
    1/2ea
  • Spinach
    4piece
  • dried red pepper
    2ea
  • crushed garlic
    1TS
  • ginger powder
    1ts
  • Red pepper powder
    2TS
  • Cheongju
    1TS
  • Oyster sauce
    2TS
  • Salt
    1/2TS
  • ground pepper
    little
  • Cooking oil
    3TS
  • chicken stock
    4cup
Cooking Steps
STEP 1/11
Cut the green onion into 4cm pieces and cut it into 2~4 long pieces, cut the zucchini in half, shred the cabbage into thick pieces, shred the carrots into long pieces, shred the onions~ Cut the dried peppers and cut off the roots of spinach and prepare.
STEP 2/11
Soak the glass noodles in cold water for about 30 minutes.
STEP 3/11
Please prepare a cut crab and seafood.
STEP 4/11
Please prepare chicken broth.
STEP 5/11
Grease the royal pan and stir-fry the green onions and dried peppers until they smell.
STEP 6/11
Stir-fry red pepper powder, minced garlic, and ginger powder.
STEP 7/11
Add all vegetables and blue crabs except spinach and stir-fry slightly. While frying, add 1 tablespoon of refined rice wine to catch the smell.
STEP 8/11
Boil the chicken stock a little bit.
STEP 9/11
Boil the noodles while the chicken stock boils.
STEP 10/11
When the chicken stock boils, add the soft seafood and oyster sauce, simmer for a while, then season with salt and pepper.
STEP 11/11
Remove from heat and add half of spinach.
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