Making a simple hangover jjamppong pasta using jjamppong soup
This recipe is perfect for lunch the next day because it uses a bowl of jjamppong soup from a Chinese restaurant. Sincerely, it's super simple. For your information, it comes out for two servings based on a pack of cold jjamppong meal kits that are popular these days. It's a recipe for making hangover jjamppong pasta that has a strong flavor and spicy taste
1 serving
Within 15 minutes
시드님
Ingredients
  • Seafood
    1handful
  • Red pepper powder
    1T
  • crushed garlic
    1T
  • Cooking oil
  • full cabbage
  • leek
  • onion
  • Young squash
  • Carrot
  • If it's pasta
    1serving
  • Ketchup
    1T
  • Butter
    10g
  • Scallions
    little
Cooking Steps
STEP 1/8
Prepare the ingredients by trimming the vegetables~ Cut it into bite-size pieces. Slice the pumpkin thinly to 0.5m~ Heat the pan and add cooking oil and ground garlic to give it a fragrant garlic scent.
STEP 2/8
At the same time, boil the pasta over another fire. Cook for about 7 minutes and keep.
STEP 3/8
Put in the green onions. Add 1T of pepper powder and stir-fry it.
STEP 4/8
The oil got red, so I added seafood
STEP 5/8
Stir-fry it well and pour the kept ingredients to use the jjamppong soup.
STEP 6/8
When it starts to boil, add the noodles. The yellow part of zucchini and cabbage has a crunchy texture
STEP 7/8
Then add 1 piece of butter and 1T of ketchup or tomato sauce. Mix the sauce well and when the butter is completely melted, it's done.
STEP 8/8
It's a relaxing taste if you eat it the day after drinking. If you want a more spicy taste, you can add vinegar. If you add seafood like mussels, it will taste cooler!
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