Jongwon Baek Jjamppong recipe. Today, I'm going to make jjamppon
Fight fire with fire and enjoy summer nights with spicy jjamppong sujebi I don't want to cook in front of the fire these days, but why do I want to sweat while eating hot soup? I think it's because the vacation is over, but the vacation is far away..I'm trying to comfort you by myself. Looking at the mushrooms and bok choy that little kid bought for baby food, I thought of jjamppong... I'm going to shake off the seafood mix and make spicy jjamppong.
4 serving
Within 30 minutes
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Ingredients
  • Flour
    300g
  • Seafood
    2cup
  • Bok choy
    little
  • Mushrooms
    little
  • leek
    2ea
  • Garlic
    2piece
Cooking Steps
STEP 1/11
It's made with seafood without pork, so I prepared it to enjoy it coolly. Seafood mix comes out so well these days that it's good to make and eat seafood pajeon sometimes, and it's good to make fried rice for children. I used seafood mix. You can prepare squid, mussels, clams, and other seafood that you like.
STEP 2/11
I used water for the broth. If you use raw shrimp, you can make broth with shrimp head. And for the jjamppong seasoning, 2 tablespoons of red pepper powder, 2 tablespoons of soy sauce, 2 tablespoons of minced garlic, a skewer of ginger powder, and pepper toktok were put in 100ml of broth and soaked the day before.
STEP 3/11
I used 2 tablespoons of regular canola oil and 1 tablespoon of pre-seasoned chili oil. To make it taste like fire, I fried the green onion in oil and gave it green onion oil. When I made jjamppong, the Jongwon Baek teacher put enough oil on it. And vegetables here
They stir-fry pork and squid and add red pepper powder to make chili oil. I'm a pass for me
STEP 4/11
When the green onion oil comes out, I quickly put in the seafood and stir-fry it with the sauce.
STEP 5/11
Then, pour enough broth to soak all the seafood and boil it!!
STEP 6/11
I'm going to enjoy it with sujebi instead of kalguksu noodles. Put 2 tablespoons of cooking oil into the gravitational powder, make the dough, and leave it in the refrigerator for more than 30 minutes to make it chewy.
STEP 7/11
So, after making it as thin as possible, I cooked sujebi in boiling water. If you pour it into jjamppong soup, sujebi is added and thickened, so the soup disappears a lot.
Boil it beforehand and take it out.
STEP 8/11
You don't have to rinse it in cold water. When the jjamppong soup boils, put sujebi on the other side and cook it.
STEP 9/11
When the jjamppong soup with seafood is finished, add bok choy and mushrooms
STEP 10/11
Then, add the sujebi and boil it for a while. So that the jjamppong soup is slightly cut into the sujebi
STEP 11/11
Jjamppong sujebi is done!!
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