Beef and seafood jjamppong. Spicy jjamppong
It's measuring a spoon of rice.
2 serving
Within 60 minutes
김쭈
Ingredients
  • Squid
    1ea
  • Manila clam
    80g
  • Beef
    100g
  • onion
    1/2ea
  • leek
    1ea
  • Young squash
    1/5ea
  • King oyster mushroom
    1/2ea
  • wood ear mushroom
    4ea
  • Cellophane noodles
    1/2handful
  • Water
    5cup
  • Cooking oil
    2T
  • Red pepper powder
    2.5T
  • Cheongyang red pepper powder
    2T
  • crushed garlic
    1T
  • cooking wine
    1T
  • Soy sauce
    4T
  • Katsuobushi powder
    2T
  • ground pepper
    4ea
  • Salt
    3ts
Cooking Steps
STEP 1/12
Soak wood ear mushrooms and glass noodles in advance.
STEP 2/12
Cut onions, green onions, zucchinis, and mushrooms into bite-size pieces as shown in the picture.
STEP 3/12
Prepare squid, beef (cut into bite-sized pieces), and clams. I used the frozen one after trimming it in advance.
STEP 4/12
Put cooking oil, red pepper powder, crushed garlic, and beef in a pot.
STEP 5/12
Stir-fry beef until slightly cooked. At this point, I'll turn it on medium-low heat.
STEP 6/12
Add chopped onions, green onions, zucchini, and pine mushrooms.
STEP 7/12
Stir-fry it for about a minute.
STEP 8/12
Add water, soy sauce, cooking wine, and katsuo powder.
STEP 9/12
Boil the vegetables until they are done.
STEP 10/12
Add wood ear mushrooms, squid, and clams and boil until all ingredients are cooked.
STEP 11/12
At this time, season with salt. I put 4 times of pepper and 3 teaspoon of salt.
STEP 12/12
Add the glass noodles and boil them until they are fully cooked.
Eat it with noodles or rice if you like.
Cooking review
5.00
score
  • 739*****
    score
    I made it deliciously Thank you.
    2021-06-12 17:36
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