Perfect for the season: a bowl of hot, spicy soup! Champong 짬뽕 is one of the most popular Korean-Chinese dishes. Click below the picture for my simple version of this great soup. This recipe doesn’t call for exact measurement because you should adjust the amount of the noodle, the soup and the seafood you want to put in a bowl, as well as how spicy you want it to be. Ingredients: Seafood (prawns, squids or octopus, mussels, surimi sticks… why not?) Pork belly, cut in thin stripes Vegetables (carrots, spring onions and/or whatever you like…. bok coy, spinach, mushrooms, etc) 1 onion, cut in stripes 2 cloves of garlic, crushed and minced 1 cm ginger, minced Korean red pepper flakes (kochugaru) Thick wheat noodles or ramen noodles 1-2 L vegetable stock (home made or instant) Rice wine for cooking or mirin Soy sauce Method: Cook noodles according the package instruction. I like my noodles not too soft. Al dente. Set aside. I like to pre-cook my mussels. Clean mussels carefully. Check that they all are closed. Boil them in plenty of water for 5 minutes. Discard any shells that have not opened up. Set aside. In a wok or a deep pan heat some cooking oil. Add onion, garlic and ginger. Stir fry until fragrant. Add chili flakes as much as you can handle the heat. Start with max 2 moderate tablespoons. You can always add them later on. Careful not to burn the chili flakes. They burn quickly. Turn down the heat. Add pork stripes. Turn up the heat again. Stir fry until they are almost done. Add carrots. Depending on the vegetables you use, vary the order of adding the ingredients. The hardest vegetables take longer time to cook. Like, carrots need longer than spinach. Add seafood. We don’t want to overcook the seafood. Once the prawns/shrimps change colour, add stock and rice wine/mirin. Cook further until boiling once. Turn down the heat. Season to taste with soy sauce, salt, sugar and red pepper flakes. I personally don’t put pepper in this soup because of the loading of red pepper flakes is spicy enough. Now assemble the dish. Place a portion of noodle in a deep bowl. Ladle the soup, together with the whole lot until the noodle is submerged under the yumminess. Don't forget the mussels topping. Sprinkle chopped spring onions. Serve hot immediately. Enjoy!
1 Comment
Yosefin Nadia
6/11/2020 10:28:16
Authentic & very yummy Korean Chinese dish! Perfect for winter & rainy season, or any time of the year for that matter!
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