Resep Jjampong, mie seafood pedas korea


jjampong recipe for 4 servings making the broth 2 sheets of 3 x 3 cm kelp /dashima / konbu 1 small onion, chopped 1-2 Tbsp anchovies about 7-10 anchovies 5 cup (1250 ml) water 2 dried shiitake mushrooms boil all ingredients using medium heat for 20 minutes then reduce the heat, keep boiling for 20 minutes other ingredients 8-10 leaves (250 gr) napa cabbage 1 small carrot, cut 2 scallions, cut 2-3 button mushrooms, sliced 125 gr chicken thigh, deboned and cut into bite sizes 1/4 tsp salt 1/4 tsp black pepper 8 large shrimps 100 gr cleaned squid, cut into bite sizes 8 mussels, clenead seasoning 2-4 tbsp korean hot chilli flakes (gochugaru), add more or less according to your preferences combine with 1- 2 tbsp vegetable oil 2-3 cloves garlic, minced 1 -2 tsp minced garlics saute the garlic and ginger paste in a heated vegetable oil add chicken add all vegetables add the shrimps, squid and mussels add the hot pepper paste sieve the broth and add to the mixture 1 tbsp fish sauce 1 tsp salt black pepper cook the jajangmyeon noodle/ chinese style noodle add some sesame oil

Leave a Reply

Your email address will not be published. Required fields are marked *