#Baek Jjambbong #Making Nagasaki Jjambbong #Nagasaki Jjambbong R
It looks clear and neat, When you eat it, it gives you a spicy and spicy scent It's Nagasaki Jjamppong. It used to be like this, but from a certain point It became a red jjamppong with red pepper powder. I've never eaten Nagasaki Jjamppong as a meal. Lol, I always had it as a side dishes. It was either Nagasaki Jjamppong or fish cake soup, I always make red jjamppong, I made Nagasaki Jjamppong this time. The taste of a clean and rich soup!! Add beef bone soup powder, It is spicy and spicy Nagasaki Jjamppong with Cheongyang red pepper and Vietnamese dried red pepper. This is Nagasaki Jjamppong rice noodles with rice noodles, not rice.
4 serving
Within 30 minutes
강철새잎
Ingredients
  • Cocktail shrimp
    10ea
  • Seafood
    300g
  • vegetable.
    100g
  • Shiitake mushroom
    4ea
  • enoki mushroom
    30g
  • a crown daisy
    2ea
  • onion
    1ea
  • a zucchini pumpkin
    1/3ea
  • Cabbage
    1/2pack
  • Vietnamese pepper
    10ea
  • crushed garlic
    1TS
  • chopped ginger
    1/2ts
  • Beef bone soup
    2TS
  • Cheongyang red pepper
    4ea
  • Seafood seafood soup pack
    1L
  • ground pepper
    1ts
  • Soju
    2TS
  • Oyster sauce
    5TS
  • Sugar
    2TS
Cooking Steps
STEP 1/12
Cut the zucchini into 5cm pieces, cut it in half, and cut it into rectangular pieces. As zucchini becomes the standard, cabbage is cut into similar pieces, and shiitake mushrooms are cut into pieces.
And enoki mushrooms.
STEP 2/12
Prepare the green onions to make green onion oil.
STEP 3/12
Grease a heated pan with plenty of oil and stir-fry the green onions. Stir-fry the green onions until they are less powerful and more transparent.
STEP 4/12
Add Vietnamese pepper, which is spicy pepper, and stir-fry it together. Then, it forms the basic spicy taste of Nagasaki Jjambong.
STEP 5/12
If it has that spicy scent and green onion oil, add the prepared vegetable ingredients and stir-fry them together with frozen vegetables.
STEP 6/12
Stir-fry vegetables and stir-fry them together with frozen shrimp and frozen seafood. Turn off the lights in the middle of the and use a torch to hold a fire show. That way, you can make Nagasaki Jjamppong with a lively taste of fire. Of course, if you can do a fire show with just gas lens fire, you don't have to use a torch.
STEP 7/12
Turn it upside down three or four times and turn on the gas. Initiate additional liver. Add sugar, minced garlic, minced ginger, beef bone soup powder, pepper, and oyster sauce. Stir-fry over medium heat to mix well. Add chopped Cheongyang chili pepper to it to give it a more spicy taste.
STEP 8/12
Then add the broth and boil it. If you don't have broth, you can just add bottled water. It's because there's beef bone soup powder in it anyway. I put in the natural seasoning seafood stock. Then you can make the rich and heavy soup taste lighter and cooler. When the soup boils, add enoki mushrooms.
STEP 9/12
Then add the broth and boil it. If you don't have broth, you can just add bottled water. It's because there's beef bone soup powder in it anyway. I put in the natural seasoning seafood stock. Then you can make the rich and heavy soup taste lighter and cooler. When the soup boils, add enoki mushrooms.
STEP 10/12
The thick and spicy Nagasaki Jjamppong is all cooked and seasoned, now add rice noodles. For some reason, I thought rice didn't go well with Nagasaki Jjamppong. Is it because I usually eat Nagasaki Jjambong as a side dish rather than as a meal. Anyway, add rice noodles and boil them.
STEP 11/12
Put the crown daisy on top to cook it with residual heat. And you can turn off the lights. It's because mugwort can be cooked by the heat of the soup, and overripe crown daisy doesn't taste good. Nagasaki Jjamppong rice noodles with rice noodles in Nagasaki Jjamppong are all ready
STEP 12/12
Put plenty of seafood, rice noodles, and crown daisy on the bowl and you're done with Nagasaki Jjamppong. Rice noodles are a supporting role.
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