Jjampong
Ingredients
- 2 pcs Mi URAI Original
- 50 g zucchini
- 50 g shiitake mushroom, thinly sliced
- 120 g cabbage, thinly sliced
- 1 small onion, thinly sliced
- 1 tsp ground black pepper
- 200 g gelatik clams, cleaned
- 200 g green mussels, cleaned
- 150 g large prawn, cleaned and leave head and tail intact
- 100 g squid, cut into rings
- 1000 ml water
- 25 g baby pok choy
- 3 tbsp fish sauce
- 3 tbsp sugar
- Salt, as needed
- Kimchi, as needed
- For Korean Chilli Oil :
- 1 tsp minced garlic
- ½ tsp grated ginger
- 1 stalk leek, white part diagonally sliced
- 3 tbsp gochugaru
- 3 tbsp chilli oil
Instructions
- 1. Cook Mi URAI Original according to instructions on pack. Set aside.
- 2. Turn on heat. Sauté leek, ginger, garlic and gochugaru with chilli oil until fragrant.
- 3. Add zucchini, shiitake mushroom, cabbage, onion and ground black pepper. Cook until vegetables are soft.
- 4. Add gelatik clams, green mussels, prawn and squid. Cook until seafood colour changes.
- 5. Pour water, bring to a boil. Add baby pok choy, season with fish sauce, sugar and salt. Let it boil, turn off heat and set aside.
- 6. In a serving bowl, pour Jjampong over Mi URAI Original and serve with a side of kimchi.
- Servings : 3
- Ingredient : Seafood
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