Squid jjamppong jjamppong that brings out the taste of jjam
Today, I made squid jjamppong stew that takes advantage of the taste of jjamppong. You can eat it with rice, but the spicy soup makes it perfect for hangover soup. Of course, jjamppong contains various seafood and many ingredients, but I made seafood simply with squid. Then, oh-jjam-jjigae! Let's make it! Let's Go!
4 serving
Within 30 minutes
luckydaddy
Ingredients
  • Squid
    1ea
  • Young squash
    1ea
  • onion
    1ea
  • Cheongyang red pepper
    2ea
  • Bean sprouts
    3handful
  • leek
    1/2ea
  • Anchovy pack again
    1ea
  • Cooking oil
    little
  • Red pepper powder
    2TS
  • leek
    1TS
  • crushed garlic
    1TS
  • Korean style soy sauce
    1TS
  • red pepper paste
    1/2TS
  • Salt
    1/2TS
  • ground pepper
    little
Video
Cooking Steps
STEP 1/15
Please prepare the ingredients first.
I used frozen squid that was already trimmed.
STEP 2/15
Pour half of the water into a pot (about 1.5L) and boil it with a seafood stock pack (or anchovies, dasda) to make enough broth.
STEP 3/15
Trim the vegetables while brewing the broth.
Wash the bean sprouts, cut the zucchini into bite-size pieces, shred the onions, and slice the cheongyang peppers and green onions sideways.
Don't cut all the green onions sideways, but chop them into 1 tablespoon pieces.
STEP 4/15
Wash the squid 2-3 times in water and make slits in both directions diagonally on the belly.
STEP 5/15
Cut the squid into bite-size pieces.
STEP 6/15
When the broth is ready, take out the stock ingredients (seafood packs) and discard them.
STEP 7/15
I put the broth separately in a bowl.
STEP 8/15
In another bowl, put all the rest except green onions, cheongyang peppers, and bean sprouts and mix well to make the seasoning.
Add red pepper powder-2 tablespoon (1 tablespoon for 2 servings), chopped green onion-1 tablespoon, minced garlic-1 tablespoon, soy sauce-1 tablespoon soup, red pepper paste-1/2 tablespoon, salt-1/2 tablespoon, pepper powder-a little, squid, zucchini, onion and mix well.
STEP 9/15
Pour a little cooking oil into an empty skillet (or court pan) and stir-fry the seasoned ingredients over medium-low heat for about 2 minutes.
STEP 10/15
Pour in the seafood stock you made.
If it's for 4 people, you can pour a lot of broth!
STEP 11/15
Add bean sprouts right away and simmer over high heat for about 8 minutes without closing the lid (removing the fishy smell).
STEP 12/15
If foam rises, take it out with a ladle.
STEP 13/15
Add cheongyang red pepper and green onion and boil for about 2 minutes more.
STEP 14/15
Squid jjamppong jjamppong is complete with the taste of jjamppong.
STEP 15/15
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