Seafood Jjamppong Soft Tofu Jjamppong The key to jjamppong soup
Jjamppong seems like a food that you should buy, but the recipe is really simple. If you make it at home, you can put as much clean ingredients as you like, so you don't know how good it is. Watch how you make jjamppong soup like a Chinese restaurant.
4 serving
Within 30 minutes
요리하는러라
Ingredients
  • Seafood
    250g
  • Squid
    1ea
  • onion
    1ea
  • Young squash
    2/3ea
  • Carrot
    little
  • leek
    1ea
  • Spinach
    2handful
  • soft tofu
    2pack
  • instant rice
  • crushed garlic
    1
  • Red pepper powder
    3
  • Cooking oil
    3
  • Soy sauce
    1
  • Chicken stock
    2
  • eggs in full bloom
    2ea
  • Water
    5cup
  • Soju
    2
  • ground pepper
  • Salt
    little
Cooking Steps
STEP 1/16
I prepared onions, zucchini, carrots, green onions, and spinach. More vegetables can be used, and cabbage or bok choy is the best, but even if you don't have it, it doesn' I didn't buy it separately, but they prepared what I had at home.
STEP 2/16
I'll cut a green onion and put it in a pot to make jjamppong
STEP 3/16
Slice carrots, pumpkins, and onions thickly or half a month.
STEP 4/16
You can put soft tofu in a whole or cut it into bite-size pieces
STEP 5/16
I washed the seafood and one squid clean, drained it, and cut only the squid.
STEP 6/16
Remove the tough skin and cut it into bite-sized pieces, and the ingredients are ready!
STEP 7/16
Put 1 spoon of minced garlic and 3 spoons of cooking oil in a pot with green onions, mix evenly, and stir-fry on low heat.
STEP 8/16
When the green onions and garlic are golden brown, add drained seafood and 2 spoons of soju and stir-fry over high heat
STEP 9/16
When the seafood is cringing and cooked, put a spoonful of soy sauce around the edge of the pot and stir-fry it together
STEP 10/16
When soy sauce and seafood are mixed evenly, add 3 spoons of vegetables except spinach and fine red pepper powder and stir-fry them in the same.
STEP 11/16
Pour 5 cups (1 liter) of bottled water when red pepper powder is dissolved in water. The fire continues to be strong.
STEP 12/16
Pour water and boil 2 tablespoons of coin broth and 2 tablespoons of chicken stock. If you don't have coin broth, add a little bit of other condiments at home
STEP 13/16
Boil it for 5 minutes, then add soft tofu, spinach, and boil it for 10 more seconds, and you're done with seafood jjamppong is done
STEP 14/16
If it's bland, season it with salt. I just need to add a little~ The salinity of the seafood and the seasoning of the chicken stock are all different, so you can match it to your taste. After completion, sprinkle with pepper
STEP 15/16
It's really easy, right? If you use fine red pepper powder in jjamppong, you can taste it not only deliciously, but also because the particles melt in the soup, you can feel a stronger flavor.
STEP 16/16
You know you can only eat seafood jjamppong at home, right? Enjoy a Chinese restaurant and a bowl of special jjamppong three or four times
The point of making jjamppong soup like a Chinese restaurant is fine red pepper powder, and the color and taste of the soup completely change depending on which particle you put in the red pepper powder.
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