Nagasaki jjamppong (Spicy Seafood Noodles)
Nagasaki Jjamppong is a noodle dish boiled with plenty of meat, fish and shellfish, and vegetables in thick broth, and features chewy noodles. I like red jjamppong, but on a rainy day like this Nagasaki jjamppong is good, too!
1 serving
Within 20 minutes
맛있는예지니
Ingredients
  • raw noodles
    2serving
  • Shrimp.
    6ea
  • Webfoot octopus
    2ea
  • Manila clam
    little
  • Mussels
    little
  • onion
    1/4ea
  • leek
    1ea
  • Garlic
    5piece
  • Cabbage
    100g
  • Vietnamese pepper
    10ea
  • Bok choy
    1handful
  • Host
    1handful
  • Carrot
    little
  • Mushrooms
    little
  • ginger powder
    1/4ts
  • Cheongju
    2TS
  • Salt
  • ground pepper
    little
  • Scallions
    little
  • Water
    500ml
  • Chicken stock
    1TS
  • Broth
    1pack
Cooking Steps
STEP 1/20
It's a trimmed seafood, so rinse it slightly in water and dissolve it.
STEP 2/20
Chop garlic in half and slice in half.
STEP 3/20
Cabbage, onions. Cut the green onions and carrots into long pieces.
STEP 4/20
Cut the bok choy into pieces so it's easy to eat,
I don't have bok choy. Spinach
STEP 5/20
Shred the mushrooms, too
STEP 6/20
Chop the chives
STEP 7/20
The bean sprouts are supposed to be thick, but I just use it
STEP 8/20
When the water boils, blanch the noodles, wash them in cold water, and drain them.
STEP 9/20
Put oil in a heated pan and add garlic and hot pepper.
STEP 10/20
Next, add vegetables and cook over high heat to make it taste like fire
STEP 11/20
I'll put in the sliced pork belly and shellfish
STEP 12/20
Add ginger powder.
STEP 13/20
Add seafood and rice wine.
STEP 14/20
I'll torch it to make it taste like fire
STEP 15/20
Add beef bone broth and water.
STEP 16/20
1 tablespoon of chicken stock
STEP 17/20
And bok choy
STEP 18/20
Add the boiled noodles
STEP 19/20
When it boils, turn off the heat and add bean sprouts
STEP 20/20
Put it in a bowl and sprinkle chives and eat it deliciously.
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