Jjamppong
(Korean Spicy Seafood Noodle Soup)
繁體中文

材料
Chicken tenderloin (sliced)1/2 lb (225g)
Squid (sliced)1/2 lb (225g)
Shrimp (shelled/deveined)1/4 lb (113g)
Basic marinade (light) 2 portion
Bonito stock 6 cup
Dried noodle2/3 lb (300g)
Cooking oil2 Tbs
Garlic (minced)4 clove
Onion (cut into thick strips)1/2 large
Carrot (cut into matchsticks)1/4 lb (113g)
Zucchini (cut into matchsticks)1/4 lb (113g)
Shiitake mushroom (sliced)8 medium
Scallion (cut into small segments)2 stalk
Gochugaru (fine chili pepper powder)3 Tbs
Oyster sauce1 Tbs
Fish sauce1 Tbs
Salt1/2 tsp
 炒碼麵圖片

Note: Please adjust the content of chili pepper powder as desired. You can use any combination of meat and seafood.

Instruction
1.Mix the chicken, squid and shrimp with the Basic Marinade (Light) and marinate for 15 minutes.
2.Follow the manufacturer's instruction to cook the noodles. Transfer the cooked noodles to bowls.
3.While cooking the noodles, prepare the Bonito Stock.
4.Place 2 tbs. of oil, onion and garlic in a heated wok; sauté until aromatic. Add carrot, zucchini and gochugaru; sauté until the chili powder is mixed well.
5.Pour in the bonito stock and bring the mixture to a boil; skim off the foam from the surface of the soup.
6.Add shiitake mushroom and scallion; cook for 1 minute. Add oyster sauce, fish sauce and salt for seasoning. Put in the chicken, squid and shrimps; continue to cook until the chicken is done. Ladle soup over the noodles into the bowls.



炒碼麵
ENGLISH

材料
雞柳(切片)1/2 磅 (225克)
中卷(切片)1/2 磅 (225克)
蝦仁(抽去泥腸)1/4 磅 (113克)
基本醃料(淡) 2 份
柴魚湯頭 6 杯
乾麵2/3 磅 (300克)
食用油2 大匙
大蒜(切碎)4 瓣
洋蔥(切粗絲)1/2 個(大)
胡蘿蔔(切火柴棒)1/4 磅 (113克)
櫛瓜(切火柴棒)1/4 磅 (113克)
香菇(切片)8 朵(中)
蔥(切小段)2 支
韓國細辣椒粉3 大匙
蠔油1 大匙
魚露1 大匙
鹽1/2 小匙
 炒碼麵圖片

註：請依照個人喜好的辣度調整辣椒粉的份量。你可以使用任何組合的肉類和海鮮。

做法
1.將雞肉，中卷和蝦仁與基本醃料(淡)拌勻後醃15分鐘。
2.麵條依照包裝指示煮熟。將麵撈出盛到碗裡。
3.煮麵同時準備 柴魚湯頭。
4.炒鍋燒熱後放進2大匙油，洋蔥和大蒜炒香。再加入胡蘿蔔，櫛瓜和辣椒粉炒勻。
5.倒入柴魚湯頭煮滾，撇去浮在表面的泡沫渣滓。
6.加入香菇和蔥段煮1分鐘。放進蠔油，魚露和鹽調味。加入雞肉，中卷和蝦仁煮熟後連湯帶料舀進裝麵的碗裡。





最後更新 (Last Update): 11/21/2020
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