Easiest Way to Make Award-winning Not jjampong (Korean inspired no-noodles mussel soup)

Not jjampong (Korean inspired no-noodles mussel soup).

Hello everybody, it is Jim, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, not jjampong (korean inspired no-noodles mussel soup). One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Not jjampong (Korean inspired no-noodles mussel soup) is one of the most well liked of recent trending meals on earth. It's simple, it's fast, it tastes yummy. It's enjoyed by millions every day. They are fine and they look wonderful. Not jjampong (Korean inspired no-noodles mussel soup) is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook not jjampong (korean inspired no-noodles mussel soup) using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Not jjampong (Korean inspired no-noodles mussel soup):

1. {Make ready 500 g of mussels (or mixed seafood, Korean recipes use cockles).
2. {Make ready 3 of carrots, sliced.
3. {Take 600 g of snap peas (or vegetables, preferably bok choy/cabbages).
4. {Prepare Half of large onion (Korean recipes usually use spring onions).
5. {Make ready 2 tbsp of gochujang (/ chili powder but will taste different).
6. {Make ready 2 tbsp of doenjang (skip if you don't have).
7. {Get 2 tbsp of soy sauce (increase if no doenjang).
8. {Get 4 of dried kelp (or 1 fish/vegetable stock cube).
9. {Take 2 tbsp of sugar/honey (Korean recipes usually call for corn syrup).
10. {Prepare 900 ml of water.

Instructions to make Not jjampong (Korean inspired no-noodles mussel soup):

1. Quite easy actually, start by boiling water. Add the kelp or the stock cube. If you have dried anchovies, it's much better for the broth..
2. Add the minced onions, Korean recipes usually call for spring onions alongside onions..
3. Add the gochujang and doenjang..
4. Add the mussels (or mixed seafood, usually octopus, cockles, prawns, squid), sliced carrots, and greens (I use snap peas) here..
5. Add soy sauce. Taste, add sugar if you like it sweeter (Korean recipes usually call for corn syrup), add chili powder if you want it spicier..
6. Wait until the soup boils and carrots are soft in medium heat, or for deeper taste, in low heat..
7. Enjoy with rice, or if you want something closer to jjampong, add cooked noodles into the broth straight before serving..

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