[hlife]

[Samseon Jjamppong]

– Main ingredients
Fresh noodles (120g), pork (tenderloin/50g), minced garlic (2T), minced ginger (a little), squid (1),
shrimp (4), clam meat (100g), bamboo shoots (40g), ginger (20g), garlic (5), onion (½),
shiitake mushrooms (1), shiitake mushrooms (1), bok choy (2), green onion (1), water (5 cups)

– Seasoning ingredients
Brewed soy sauce (½T), oyster sauce (1T), red pepper powder (1T), cooking wine (2T), salt (½T), chicken powder (1T),
white pepper powder (a little), sesame oil (a little)
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– ​​Cooking tips ‘What is Samseon Jjamppong?’
This is a jjamppong that brings out the fresh flavor by selecting representative delicacies from the mountains and seas

1. Squid (1), split the body and remove the intestines. Remove and peel the skin

– tip ‘Removing the skin’
Removing the skin from squid makes the dish neat and the texture soft

2. Cut the trimmed squid diagonally and cut into bite-sized pieces

3. Rinse the clam meat (100g) in salt water and cut the shrimp (4) on the back

– tip ‘How to choose bamboo shoots’
Bamboo shoots are fresh when they are yellowish overall and the skin is firmly attached

4. Slice the bamboo shoots (40g) thinly to keep the comb-like pattern, and cut the shiitake mushrooms (1) into bite-size pieces

5. Slice the shiitake mushrooms (1) thickly and slice the onion (½) julienne

– Cook’s Dictionary ‘Cutting Thickly’
Slice the mushrooms thickly so that they do not break when stir-frying

– tip ‘Gathering Ingredients’
Gather the ingredients to be stir-fried together on a plate It is convenient for stir-frying

– Cooking tips ‘Bok-gyeong-chae’
Wash the leaves thoroughly in running water

6. Cut off the bottom of the bok-gyeong-chae (2 pieces) and cut them into bite-size pieces

7. Slice the pork (tenderloin/50g) thinly

– Tip ‘Instead of pork’
You can also use beef

– Cooking dictionary ‘Pork cuts’
Prepare tenderloin with less fat and soft meat

– Tip ‘Order of adding seafood’
Squid and clams will become tough if cooked for too long, so add them at the end and boil

8. Cut the white part of the green onion (1 piece) into bite-size pieces and slice the garlic (5 pieces)

– Tip ‘According to preference’
You can increase the amount of red pepper powder to bring out the red color or add spiciness with green chili peppers

– Cooking dictionary ‘Brewed soy sauce’
If you stir-fry the pork with brewed soy sauce, the seasoning will be evenly distributed and the savory taste will be enhanced

9. Hot Put a generous amount of oil in the pan, stir-fry the thinly sliced ​​pork, then add brewed soy sauce (½T) and stir-fry

– tip ‘Stir-frying level’
Stir-fry lightly until the pork is cooked on the outside

10. Add the trimmed green onion, white part, sliced ​​garlic, minced ginger (20g), and minced garlic (2T) and stir-fry

– Recommended ‘Spicy Samseon Jjamppong’
Fried fresh seafood and seafood in a spicy way! Make the popular Samseon Jjamppong

11. Stir-fry the rice wine (2T), trimmed shrimp, bamboo shoots, shiitake mushrooms, oyster mushrooms, bok choy, onion, and red pepper powder (1T)

12. Boil the water (5 cups) in portions

– Cook Point
Boil the water in three portions to create a deep and rich Jjamppong broth

– Cook’s Dictionary ‘Remaining Water’
When the broth has boiled down, add the remaining water in two portions and boil

– Tip ‘Timing to Boil the Noodles’
You can keep the chewy texture by boiling the raw noodles while the broth is boiling

– Cook’s Dictionary ‘How to Boil the Raw Noodles’
Put the raw noodles in and pour cold water every time the water boils to keep the chewiness

13. Boil the raw noodles (120g) in the boiling water

14. When the water boils, boil the raw noodles by pouring cold water (1 cup) in two portions

– Tip ‘Pour cold water’
When boiling raw noodles, pour cold water twice and take it out when it boils the third time.

15. When the broth boils, add oyster sauce (1T), chicken powder (1T), salt (½T), and white pepper (a little).

– Cook’s Dictionary ‘Bringing out the savory flavor’
Add oyster sauce and chicken powder for the best savory flavor! Make a Jjamppong soup that will make you fall in love with its deep flavor

– tip ‘Boiling level’
Boil the raw noodles until they become transparent

16. Take out the boiled raw noodles, rinse them in cold water, make them into sari, and drain them in a sieve

– Cook’s dictionary ‘Removing starch’
Rinse the noodles in cold water to remove starch so that they do not stick to the noodles

17. Add the prepared squid and clams and boil briefly, then mix in some sesame oil to make the Jjamppong soup

– tip ‘Adding red pepper powder’
If you want to keep the red color, add red pepper powder when stir-frying so that it does not stick to the soup

18. Rinse the boiled raw noodles in hot water, drain, and place in a bowl

– Cook’s dictionary ‘Removing moisture’
Make sure to remove any moisture from the boiled noodles so that the soup does not become bland

19. Pour the Jjamppong soup over the boiled raw noodles

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[삼선짬뽕]

– 주 재료
생면(120g), 돼지고기(안심/50g), 다진 마늘(2T), 다진 생강(약간), 오징어(1마리),

새우(4마리), 조갯살(100g), 죽순(40g), 생강(20g), 마늘(5개), 양파(½개),

표고버섯(1개), 양송이버섯(1개), 청경채(2개), 대파 흰 대(1대), 물(5컵)

– 양념 재료
양조간장(½T), 굴소스(1T), 고춧가루(1T), 맛술(2T), 소금(½T), 치킨파우더(1T),
흰 후춧가루(약간), 참기름(약간)
———————————————————————-

– 요리상식 ‘삼선짬뽕이란’
대표 산해진미를 골라 넣어 신선한 맛을 살린 짬뽕이에요

1. 오징어(1마리)는 몸통을 갈라 내장을 제거한 다음 껍질을 벗긴다

– tip ‘껍질 제거하기’
오징어는 껍질을 제거해야 요리가 깔끔해지고 식감도 부드러워요

2. 손질한 오징어는 사선으로 칼집을 낸 뒤 한입 크기로 썬다

3. 조갯살(100g)은 소금물에 헹구고, 새우(4마리)는 등 쪽에 칼집을 낸다

– tip ‘죽순 고르는 법’
죽순은 전체적으로 노르스름하고 껍질이 단단히 붙어있는 게 신선해요

4. 죽순(40g)은 빗살무늬를 살려 얇게 썰고, 표고버섯(1개)은 먹기 좋게 썬다

5. 양송이버섯(1개)은 도톰하게 썰고, 양파(½개)는 채 썬다

– 요리사전 ‘도톰하게 썰기’
볶을 때 버섯이 으스러지지 않게 도톰하게 썰어주세요

– tip ‘재료 모아두기’
함께 볶을 재료는 한 접시에 모아두면 볶을 때 편리해요

– 요리상식 ‘청경채는’
흐르는 물에 잎 사이사이를 깨끗이 씻어주세요

6. 청경채(2개)는 밑동을 잘라낸 뒤 먹기 좋게 썬다

7. 돼지고기(안심/50g)는 얇게 썬다

– tip ‘돼지고기 대신’
소고기를 사용해도 좋아요

– 요리사전 ‘돼지고기 부위’
지방이 적고 육질이 부드러운 안심을 준비해주세요

– tip ‘해물 넣는 순서’
오징어, 조갯살은 오래 익히면 질겨지니 마지막에 넣어 끓여주세요

8. 대파 흰 대(1대)는 한입 크기로 썰고, 마늘(5개)은 편 썬다

– tip ‘기호에 따라’
고춧가루 양을 늘려 붉은색을 살리거나 청양고추로 매콤함을 더해도 좋아요

– 요리사전 ‘양조간장’
돼지고기를 양조간장과 함께 볶아주면 간이 고루 배고 감칠맛도 살아요

9. 달군 팬에 기름을 넉넉히 두른 뒤 얇게 썬 돼지고기를 볶다가 양조간장(½T)을

넣어 볶는다

– tip ‘볶는 정도’
돼지고기 겉면이 익을 때까지 살짝만 볶아주세요

10. 손질한 대파 흰 대, 편 썬 마늘, 다진 생강(20g), 다진 마늘(2T)을 넣어 볶는다

– 추천 ‘얼큰한 삼선짬뽕’
신선한 산해진미를 매콤하게 볶아 휘리릭! 인기 만점 삼선짬뽕을 만들어보세요

11. 맛술(2T), 손질한 새우, 죽순, 표고버섯, 양송이버섯, 청경채, 양파, 고춧가루(1T)를

넣어 볶는다

12. 물(5컵)을 나눠 부어가며 끓인다

– 쿡 포인트
물을 세 차례 나눠 넣어 끓이면 깊고 진한 짬뽕 국물을 만들 수 있어요

– 요리사전 ‘남은 물은’
국물이 졸아들면 남은 물을 두 번에 걸쳐 넣어 끓여주세요

– tip ‘면 삶는 타이밍’
국물이 끓는 동안 생면을 삶아야 쫄깃한 식감을 살릴 수 있어요

– 요리사전 ‘생면 삶는 법’
생면을 풀어 넣고 물이 끓어오를 때마다 찬물을 부어 탱탱함을 살려주세요

13. 끓는 물에 생면(120g)을 넣어 삶는다

14. 물이 끓어오르면 찬물(1컵)을 두 차례 부어가며 생면을 삶는다

– tip ‘찬물 붓기’
생면을 삶을 땐 찬물을 두 번 붓고 세 번째 끓어오를 때 건져주세요

15. 국물이 끓어오르면 굴소스(1T), 치킨파우더(1T), 소금(½T), 흰 후춧가루(약간)를

넣는다

– 요리사전 ‘감칠맛 살리기’
굴소스와 치킨파우더를 넣어 감칠맛 최고! 깊은 맛에 반하는 짬뽕 국물을 만들어보세요

– tip ‘삶는 정도’
생면이 투명해질 때까지 삶아주면 돼요

16. 삶은 생면은 건져내 찬물에 헹군 뒤 사리로 만들어 체에 밭친다

– 요리사전 ‘전분기 빼기’
면이 붇지 않도록 찬물에 비벼 전분기를 빼주세요

17. 손질한 오징어, 조갯살을 넣어 한소끔 끓이다가 참기름(약간)을 섞어 짬뽕 국물을

만든다

– tip ‘고춧가루 더하기’
붉은색을 살리고 싶을 땐 볶을 때 고춧가루를 더해야 국물과 겉돌지 않아요

18. 삶은 생면은 뜨거운 물에 헹궈 물기를 뺀 뒤 그릇에 담는다

– 요리사전 ‘물기 제거하기’
국물이 싱거워지지 않도록 삶은 면의 물기는 꼭 제거해주세요

19. 삶은 생면 위에 짬뽕 국물을 붓는다

한국요리

KOREAN FOODS

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