Simple Way to Prepare Award-winning Not jjampong (Korean inspired no-noodles mussel soup)

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We hope you got benefit from reading it, now let's go back to not jjampong (korean inspired no-noodles mussel soup) recipe. To cook not jjampong (korean inspired no-noodles mussel soup) you only need 10 ingredients and 7 steps. Here is how you achieve that.

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

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