Sunday, April 25, 2010

Jjampong ( Spicy Seafood Noodle Soup)


Soup Stock:

10 dried anchovies ( guts removed)
1/4 cup dried shitake mushroom
1/2 sheet dried kelp
1 small onion, sliced

50 grms pork, thinly sliced
5-6 shrimps, shelled
5-6 mussels
squid, sliced
2 cloves garlic, minced
1 inch size ginger, minced
1 Tbsp oyster sauce
1 Tbsp Kanari ( korean fish sauce)
1/2 tsp kochukaru ( korean pepper flakes)
1 tsp vegetable oil
ground black pepper to taste
3 scallions , sliced about 3 inches in length
1 small carrot, julienned
button mushroom
shitake mushroom
enoki mushroom
5 pieces napa cabbage, sliced

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1. In a pan, combine 8 cups water, anchovies, kelp, dried shitake mushroom and onion. Bring to a boil on medium low heat for about 20-30 minutes. then set aside.

2. Mix Kochukaru and 1 tbsp vegetable oil in a small bowl and set aside.

3. In another pan, bring water to boil and add noodle. Cook for about 3-4 minutes or until noodle is done **. Then drain and rinse in cold water. Set aside.

** noodle should have chewy texture

4. Heat oil in a pan and saute garlic and ginger until light brown.

5. Add pork strips and cook until pork is slightly cooked.

6. Add veggies ( except enoki mushroom) and stir fry for a few minutes.

7. Add kochukaru mixture and seafood. mix well.

8. Add soup stock ( Make sure you strain it to remove kelp, anchovies, etc) and simmer for about 5-10 minutes.

9. add kanari, oyster sauce and ground black pepper ( to taste) Add Enoki mushroom just before removing from heat

10. Put noodle in a large bowl and add soup mixture. Serve.

*** you can add as much or as little kochukaru as you want depending on how spicy you want it to be.

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