Recipe of Any-night-of-the-week Not jjampong (Korean inspired no-noodles mussel soup)

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We hope you got insight from reading it, now let's go back to not jjampong (korean inspired no-noodles mussel soup) recipe. You can have not jjampong (korean inspired no-noodles mussel soup) using 10 ingredients and 7 steps. Here is how you achieve it.

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

1. Use 500 g of mussels (or mixed seafood, Korean recipes use cockles).
2. Get 3 of carrots, sliced.
3. You need 600 g of snap peas (or vegetables, preferably bok choy/cabbages).
4. Take Half of large onion (Korean recipes usually use spring onions).
5. Use 2 tbsp of gochujang (/ chili powder but will taste different).
6. Get 2 tbsp of doenjang (skip if you don't have).
7. Use 2 tbsp of soy sauce (increase if no doenjang).
8. Take 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. Take 900 ml of water.

Steps 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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