K
Kimchee
Guest
This soup uses Korean red pepper flakes, which is different from
basic crushed red pepper. They might be hard to find; check with
Oriental markets in your area. (They are also used for kimchee,
Korean pickled cucumbers and such.)
Hot & spicy jjamppong (2 servings)
Fish Stock (I save tuna fish juice, shrimp shells for this.)
That plus some anchovies, shiitake mushrooms, onion and seaweed strips
makes an acceptable one! You might also find it with other stocks in
better grocery stores.
meat and seafood:
4 ounces of lean pork strips, salt n peppered. Set aside
6 large shrimp,mussels, squid (I use bags of frozen from Costco or
the local Asian market.)
vegetables and seasoning:
1 tbs of minced garlic
2 ts of minced or sliced ginger
¼ cup of vegetable oil
1 ts of fish sauce (this adds the rich deep flavor to the soup,
adjust for taste)
2 ts of salt
3 tbsp of Korean hot pepper flakes (from Asian market, not the same as crushed
red pepper, essential for correct taste.)
½ ts of ground black pepper
¼ cup of carrot, sliced into ½ inch x 2 inch strips.
4 stalks of green onions, cut into 2 inch long pieces.
1 pound of cabbage (or napa cabbage), sliced.
4 ounces of leek, cut into ½ inch x 2 inch pieces.
4 white mushrooms, sliced.
1 teaspoon of sesame oil.
water
Directions:
Make Stock, enough for two large bowls of soup, about 40 oz or so.
Combine 3 tbsp. Korean red pepper flakes with 2 Tbsp vegetable oil. Set aside.
Stir fry garlic and ginger and stir them until light brown.
Add pork strips and stir fry them for 2 minutes.
Add vegetables: cabbage, carrot, green onion, leek, and white mushroom
and stir for 5 minutes until all are cooked nicely and light browned.
Add the mixture of hot pepper flakes and vegetable oil and mix them well.
Add squid, shrimp, and mussels and keep stirring over high heat for about 2 minutes.
Add the stock and boil it for about 7-10 minutes.
Add 2 ts of salt, 1 ts of fish sauce, and ½ ts of ground black pepper. Adjust to taste.
Noodles: Use udon or oriental wheat noodles. Cook right in the soup.
Serve and enjoy!
basic crushed red pepper. They might be hard to find; check with
Oriental markets in your area. (They are also used for kimchee,
Korean pickled cucumbers and such.)
Hot & spicy jjamppong (2 servings)
Fish Stock (I save tuna fish juice, shrimp shells for this.)
That plus some anchovies, shiitake mushrooms, onion and seaweed strips
makes an acceptable one! You might also find it with other stocks in
better grocery stores.
meat and seafood:
4 ounces of lean pork strips, salt n peppered. Set aside
6 large shrimp,mussels, squid (I use bags of frozen from Costco or
the local Asian market.)
vegetables and seasoning:
1 tbs of minced garlic
2 ts of minced or sliced ginger
¼ cup of vegetable oil
1 ts of fish sauce (this adds the rich deep flavor to the soup,
adjust for taste)
2 ts of salt
3 tbsp of Korean hot pepper flakes (from Asian market, not the same as crushed
red pepper, essential for correct taste.)
½ ts of ground black pepper
¼ cup of carrot, sliced into ½ inch x 2 inch strips.
4 stalks of green onions, cut into 2 inch long pieces.
1 pound of cabbage (or napa cabbage), sliced.
4 ounces of leek, cut into ½ inch x 2 inch pieces.
4 white mushrooms, sliced.
1 teaspoon of sesame oil.
water
Directions:
Make Stock, enough for two large bowls of soup, about 40 oz or so.
Combine 3 tbsp. Korean red pepper flakes with 2 Tbsp vegetable oil. Set aside.
Stir fry garlic and ginger and stir them until light brown.
Add pork strips and stir fry them for 2 minutes.
Add vegetables: cabbage, carrot, green onion, leek, and white mushroom
and stir for 5 minutes until all are cooked nicely and light browned.
Add the mixture of hot pepper flakes and vegetable oil and mix them well.
Add squid, shrimp, and mussels and keep stirring over high heat for about 2 minutes.
Add the stock and boil it for about 7-10 minutes.
Add 2 ts of salt, 1 ts of fish sauce, and ½ ts of ground black pepper. Adjust to taste.
Noodles: Use udon or oriental wheat noodles. Cook right in the soup.
Serve and enjoy!
