#jjamppongpasta

[oxykoma-r18]

Experience the fusion of Korean and Italian cuisine with this Jjamppong Pasta recipe. It combines the spicy and savory flavors of Jjamppong with the comforting familiarity of pasta. Perfect for seafood lovers who enjoy a bit of heat!

Ingredients: 200g spaghetti. 200g mixed seafood shrimp, squid, mussels. 2 tablespoons vegetable oil. 4 cloves garlic, minced. 1 tablespoon gochugaru Korean red pepper flakes. 1 tablespoon gochujang Korean red pepper paste. 4 cups chicken stock. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 tablespoon sugar. 1/2 cup sliced onion. 1/2 cup sliced carrot. 1/2 cup sliced cabbage. 2 green onions, chopped. 1 tablespoon sesame oil. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the spaghetti. Remove the water and set it aside. Put vegetable oil in a large pan and heat it over medium-low heat. Put in the gochugaru and minced garlic. Saut for one minute. Put in the mixed seafood and cook until it gets a little brown. The chicken stock, soy sauce, oyster sauce, and sugar should all be stirred in. Bring up the temperature. Slice the cabbage, onion, and carrot. Let it cook for 5 minutes. Cook the spaghetti and add it to the pan. Mix things together well. Add pepper and salt to taste. Add two more minutes of cooking. Sprinkle with sesame oil and chopped green onions for decoration. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

anxiety and trauma research program lab

[iigoart]

Indulge in the fusion of Korean flavors with Italian pasta in this spicy seafood dish. Loaded with shrimp, mussels, clams, and squid in a fiery broth, this Jjamppong Pasta will tantalize your taste buds with its bold and vibrant flavors.

Ingredients: 200g spaghetti noodles. 6 large shrimp, peeled and deveined. 6 large mussels, cleaned. 6 small clams, cleaned. 150g squid, cleaned and sliced. 2 tbsp vegetable oil. 3 cloves garlic, minced. 1 small onion, thinly sliced. 2 stalks green onions, chopped. 1/4 cup kimchi, chopped. 1/4 cup gochugaru Korean red pepper flakes. 2 tbsp soy sauce. 1 tbsp gochujang Korean chili paste. 4 cups chicken broth. 1 cup water. 1/2 tsp sugar. Salt to taste. 1/2 cup cabbage, thinly sliced. 1/2 cup carrot, julienned. 1/2 cup onion, thinly sliced. 1/2 cup zucchini, thinly sliced. 1/2 cup mushrooms, thinly sliced. 1/2 cup spinach. 1/4 cup bean sprouts. 1/4 cup enoki mushrooms.

Instructions: Follow the directions on the package to cook the spaghetti noodles. Remove the water and set it aside. Put vegetable oil in a large pot and heat it over medium-low heat. Put in the green onions, garlic, and onion. Fry until it smells good. Put in the gochugaru and kimchi. Mix well. Put in sugar, chicken broth, gochujang, soy sauce, and water. Use a stir to mix. Warm up the broth. Squid, mussels, clams, and shrimp should be added. Make sure the seafood is fully cooked and the shells are open. Add salt to your liking. Bean sprouts, enoki mushrooms, cabbage, carrot, onion, zucchini, mushrooms, and spinach should all be added. After that, cook for a few more minutes, until the vegetables are soft. Put some cooked spaghetti noodles in each bowl to serve. Pour the hot seafood broth over the noodles and serve right away.

Prep Time: 20 minutes

Cook Time: 25 minutes

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