Seafood jjamppong! The refreshing and spicy soup that makes you
Soft tofu. It has 3 kinds of seafood, zucchini, carrot, mushroom, and so on. It's full of fun to choose and eat!! If you eat it with udon, it'll be the best.
4 serving
Within 60 minutes
가루씨
Ingredients
  • soft tofu
    1ea
  • Mussels
    350g
  • Squid
    1ea
  • Shrimp.
    4ea
  • pork neck
    65g
  • Cabbage
    160g
  • leek
    1ea
  • onion
    1/2ea
  • Young squash
    1/3ea
  • Carrot
    little
  • enoki mushroom
    little
  • Udon noodles
    1pack
  • red pepper oil
    2T
  • Red pepper powder
    1.5T
  • Soy sauce
    1T
  • cooking wine
    1T
  • Oyster sauce
    1/2T
  • Chicken stock
    1t
  • ground pepper
    1/2t
  • Ginger
    1piece
  • Garlic
    2piece
  • Water
    800ml
Cooking Steps
STEP 1/10
Cut cabbage, zucchini, green onion, carrot, onion, enoki mushroom, and pork neck into bite-sized pieces.
STEP 2/10
Cut the soft tofu into 1cm pieces.
STEP 3/10
You can chop ginger and garlic into thin slices.
STEP 4/10
Cut the body part of the clean squid into rings and cut the legs one by one so that it is easy to eat, and poke the second joint of the shrimp to remove the intestines (black thread-like shape).
STEP 5/10
Then pull the mustache from between the mussels and remove it.
STEP 6/10
Grease a preheated frying pan with chili oil, add garlic and ginger and stir-fry over medium heat for 2 minutes (until the scent rises)
STEP 7/10
Add pork neck, cabbage, green onion, onion, carrot, and red pepper powder and stir-fry over high heat for about 4 minutes.
STEP 8/10
Now press the soy sauce from the side to give it a taste of fire, then mix well with the ingredients.
STEP 9/10
Add 800ml of boiling water, oyster sauce, cooking wine, chicken stock, and udon noodles and boil for 6 minutes.
STEP 10/10
Add squid, shrimp, mussel, soft tofu, zucchini, mushrooms, and pepper and boil for another 4 minutes.
Based on T = 15cc, t = 5cc.
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