Shrimp brisket jjamppong that you think of on a rainy day (made
It's a homemade jjamppong with shrimp and beef brisket that everyone likes To make it easy, I made it with a recipe that doesn't make chili oil I hope you try it on a rainy weekend
4 serving
Within 60 minutes
KIMMONG2Tube
Ingredients
  • Beef brisket
    2pack
  • Cocktail shrimp
    15~20ea
  • Cabbage
    1/6pack
  • Cabbage
    6piece
  • Host
    1pack
  • onion
    2ea
  • leek
    1ea
  • Mushrooms
    1pack
  • Carrot
    1/2ea
  • Cheongyang red pepper
    4ea
  • Red pepper powder
    6T
  • Garlic
    2T
  • Salt
    1T
  • ground pepper
    1T
Video
Cooking Steps
STEP 1/15
I think the beginning of Chinese food is onions
First, cut 2 cans of onions into 0.5cm pieces
STEP 2/15
Cut the half of the carrot into 1/4 size pieces
(The carrot doesn't shrink a lot even if it's cooked, so you have to cut it into small pieces.)
STEP 3/15
Cut about 6 cabbages into big pieces
It's good to put cabbage only if you have it (select)
STEP 4/15
Cut 1/6 bottles of cabbage into 100 won coins
This is the vegetable preparation for shrimp chadol jjamppong
STEP 5/15
Cut a row of green onion into small pieces and stir-fry it with 2T of minced garlic to make green onion oil
(This is also optional, so if you want to cook simply, you can just add green onions and garlic later on.)
STEP 6/15
Add the vegetables you prepared earlier to the green onion oil (normal cooking oil) and stir-fry them for 1-2 minutes
(Cabbage.(Except for mushrooms)
STEP 7/15
Add 6T of red pepper powder to the stir-fried vegetables and stir for 3 to 5 minutes to coat them evenly. (Stir well so that red pepper powder doesn't burn.)
STEP 8/15
Pour 500 to 600ml of water into the well-fried vegetables and bring to a boil
(There is water coming from vegetables, so don't add a lot of water from the beginning and add 100-200ml depending on the situation.)
STEP 9/15
Boil water for 10 minutes and add cabbage
(If you put cabbage in from the beginning, it gets too soft and the texture disappears.)
STEP 10/15
Next, add shrimp. (Recommend medium size)
(Cocktail shrimp is good, or just shrimp with skin is good)
STEP 11/15
Add mushrooms that you like
(The top.).If you put too much oyster and others, it tastes like mushroom stew, so I recommend you add a little.)
STEP 12/15
Next, add bean sprouts and chopped Cheongyang red pepper
(The host will cook quickly, so don't put it in first.)
STEP 13/15
Lastly, add beef brisket
(It's usually about 10,000 won per pack You can put in 1-2 packs.)
Add 1T of salt and 1/2T of pepper and season
(If it's bland, you can add 1 to 2T of salt or soy sauce.)
STEP 14/15
If you like glass noodles, you can add the soaked glass noodles and boil them. (Optional)
STEP 15/15
Add beef brisket and boil it for 5 more minutes
(In the picture below, it is good to boil the finished jjamppong soup in the udon noodles sold in the market for 3-5 minutes.)
The reason why the Chinese restaurant doesn't taste like it is because the firepower of the house is weak (this couple should consider it), so I recommend you cook it over high heat as much as possible If you don't like the taste, add chicken stock. (I don't recommend it if you like clean taste) For a simple recipe, I skipped making chili oil. (If you have chili oil on the market, you can add about 1/2T.)
Cooking review
4.00
score
  • 618*****
    score
    I made it so deliciously and ate it well.. Thank you, thank you.. I didn't have beef brisket, so I just put the sliced pork belly in the freezer, but it still opens
    2020-09-05 03:41
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