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Jjampong (Korean Spicy Seafood Noodle Soup)
Jjampong (Korean Spicy Seafood Noodle Soup)

Before you jump to Jjampong (Korean Spicy Seafood Noodle Soup) recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money In The Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the environment. That’s a thing of the past now, with everyone being aware of the problems besetting the planet and also the shared responsibility we have for turning things around. According to the industry experts, to clean up the natural environment we are all going to have to make some adjustments. These kinds of changes need to start occurring, and each individual family needs to become more environmentally friendly. The kitchen area is a good place to begin saving energy by going a lot more green.

A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. If you can get a new one, they use about 60% less than the old versions which might be more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F and also 0F. You can easily reduce how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

The kitchen alone offers you many small ways by which energy and money can be saved. It is quite uncomplicated to live green, of course. A lot of it truly is merely using common sense.

We hope you got insight from reading it, now let’s go back to jjampong (korean spicy seafood noodle soup) recipe. To cook jjampong (korean spicy seafood noodle soup) you need 21 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Jjampong (Korean Spicy Seafood Noodle Soup):
  1. You need 1 bunch Bokchoy
  2. Take 120 grams Chicken Breast
  3. Get 6 cloves Garlic
  4. Prepare 1 inch Ginger
  5. You need 4 stalks Onion Leeks
  6. Use 1/4 head Cabbage
  7. Prepare 1 piece White Onion
  8. Use 1/2 piece Carrot
  9. Take 1/2 piece Zucchini
  10. Get 4 tablespoons Cooking Oil
  11. Prepare 4 tablespoons Gochugaru
  12. Provide 2 tablespoons Soy Sauce
  13. Get 2 teaspoons Oyster Sauce
  14. Take 6 cups Water
  15. Prepare 1/4 cup Cooking Wine
  16. Provide 1 teaspoon Sesame Oil
  17. Prepare 2 pieces Squid
  18. Use 2 pieces Prawns
  19. Provide 1 piece Crab
  20. Get 2 bundles Somen Noodles
  21. You need Water for boiling
Instructions to make Jjampong (Korean Spicy Seafood Noodle Soup):
  1. PREPARE THE CHICKEN AND THE VEGETABLES - Slice the chicken breast thinly. Chop the garlic and ginger finely. Chop the onion leeks thinly or cut it into strips. - Slice the white onion and the cabbage. Cut the root end of the bokchoy and wash well to remove the dirt. Julienne-cut the carrot and zucchini. - To do the julienne-cut: slice the vegetable diagonally into long sticks then into strips.
  2. PREPARE THE SEAFOOD - For the crab, remove the cover and the gills then cut the meaty side into two. - For the prawns, remove the head and shellthen de-vein the prawns by making an incision on its back. - For the squid, remove the head including the ink sac and innards. Peel the skin and cut it vertically on one side to make it flat. Then make a criss-cross incisions on the front and back sides. - Wash the seafood under running water.
  3. COOKING INSTRUCTIONS - Under low heat, heat the wok or large skillet and add 4 tablespoons of cooking oil. Add the garlic, ginger, onion leeks and let them infuse their flavors into the oil. Turn up the heat to high. Add the chicken and vegetables (except for the bokchoy) then stir fry until the chicken turns white.
  4. Add the gochugaru and stir fry for a minute. Add 2 tablespoons of soy sauce around the wok or skillet (not directly to the vegetables) and 2 teaspoons of oyster sauce. Continue to stir fry for 30 seconds. Pour 6 cups of water and 1/4 cup of cooking wine. Bring to boil and boil for 5 minutes.
  5. While the soup base is boiling, cook the somen noodles according to package instructions. Somen noodles are thin and will take just a few minutes to cook when placed in boiling water. Boil the noodles, drain, and rinse under cold water. You may also soak it in ice water to stop cooking and then drain later before adding to the jjampong soup.
  6. Add the crab into the soup and boil for 5-10 minutes depending on how big the crab is. When the crab is already cooked, add the squid, prawns, bokchoy, and sesame oil. You can adjust the seasoning if needed, according to your preference. Continue boiling until the squid and shrimp is cooked completely (about 5-8 minutes).
  7. PLATING - Add the noodles neatly into the center of the bowl. Pour the soup and arrange the seafood around the noodles. Top with chili and onion leeks. Serve hot.

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