Jjampong “korean Seafood Noodle Soup”

Broth Ingredients

• 150gr prawn head and skin
• 1200ml Water
• 8 gr chicken stock powder
• 1/2 Tbsp Garlic Oil

Other Ingredients

• 1 pack of Mi Urai Pipih @mibirddara
• 100gr Squid
• 75gr Octopus
• 100gr Shrimp
• 100gr Carrot
• 100gr of cabbage
• 100gr Mushroom ear
• 100gr Japanese Cucumber
• 100 gr Beef Slice
• 1/2 onion
• 3 cloves garlic (coarsely chopped)
• 3 spring onions
• 1/2 tsp salt
• 1/2 tsp pepper powder
• 1 tsp mushroom stock
• 1 tbsp sugar
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp chili sauce
• 2 tbsp Gochugaru (Korean Chili Powder)
• Oil for frying

Complementary

• Kimchi
• Big red chili slices
• Leek

How to cook

• 1. Bring the water to a boil, then add the prawn heads and skin, add chicken stock powder along with garlic oil, mix well. Cook for 15 minutes, remove and strain
• 2. Saute garlic and onions until fragrant
• 3. Add carrots, mix well, add beef slice, stir until it changes color. Give the shrimp broth
• 4. Add salt, mushroom broth, sugar, soy sauce, fish sauce, chili powder, chili sauce, mix well
• 5. Add octopus, squid, prawns, ear mushrooms, cook until the seafood is perfectly cooked
• 6. Give the zucchini, cabbage and scallions mix well. Ready to be served
• 7. Boil the flat noodles @Mibirddara until soft, set aside.
• 8. Arrange the noodles in a bowl, then pour the Korean Seafood Soup
• 9. Give Kimchi, scallions and sliced ​​red chili as a complement

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