Spicy Seafood Noodle Soup Recipe, Jjam Ppong, 짬뽕 – Crazy Korean Cooking

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Here is one of my favourite dishes. Spicy, nutritious, and amazingly delicious! Try it.

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39 Comments

  1. The real Mire Poix for making stock is Carrots, Celery, Onions 50% is onions. I would use the whole chicken as they did, that is a waste. You fabricate the chicken use the breast and legs and thighs for dinner, The rest of the bones and such use for the Stock. They are right where the bones give it the flavor due to the marrow in the bones. you also want to let it simmer for about 6-8 hours the longer it simmers the more flavor you gain. Do not let it boil, just simmer.

  2. glad I found your video as well two very sexy ladies cooking also helps I will have to try this some day but probably change the pork fat though I know it adds flavor but I am trying to become vegetarian again

  3. I hope you had been more serious since you are cooking, you're giving me an impression of you're not sure of what you are doing. You tend to play than teac.

  4. BTW, I would throw veggies first and then the seafood, to soften the veggies (release some flavor) and avoid overcooking of the sea protein. Cheers.

  5. Everyone's gotta love ya girls. Amazing creative job putting this together.  This is the best (Korean) cooking video ever. You made my day, and you should really have to have your Korean food show on Food Network. I know the right person will spot you sooner or later. And I am going to go ahead and make Jjampong tonight!

  6. I'd like to make this (with chicken instead of pork and seafood), but it's a little confusing.  You boiled the vegetables and then julienned them and cooked them with the meat?

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