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Spicy Squid Soup with Jjamppong Flavor

Costo $15, salva $10

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porzioni
  • $15

INGREDIENTI

  • Main Ingredients

    • 🦑 1 squid
    • 🥒 1/2 zucchini
    • 🧅 1/2 onion
    • 1 green chili pepper
    • 3 handfuls of bean sprouts
    • 🧅 A small amount of green onion
    • Adequate amount of anchovy stock
    • 1 tbsp grape seed oil

  • Seasoning

    • 1 tbsp red pepper powder
    • 🧅 1 tbsp minced green onion
    • 🧄 1 tbsp minced garlic
    • 1 tbsp soy sauce
    • 1 tsp red pepper paste
    • 🧂 1 tsp salt
    • A small amount of black pepper

PASSI

1

Prepare the stock by simmering anchovies and kelp in water for 10 minutes, then strain.

2

Cut zucchini into quarters, slice onion thinly, and diagonally slice green chili pepper.

3

Score the squid diagonally and cut into bite-sized pieces.

4

Mix all seasoning ingredients in a bowl.

5

Marinate squid, zucchini, and onion with the seasoning mixture.

6

Wash bean sprouts thoroughly and set aside.

7

Heat grape seed oil in a pot, add the marinated ingredients, and stir-fry for 2 minutes over medium-low heat.

8

Pour 4 cups of anchovy stock into the pot, add bean sprouts, and cook uncovered.

9

Skim off foam from the surface to remove impurities and simmer for 8 minutes.

10

Add green chili pepper, red chili pepper, and green onion, and simmer for 2 more minutes.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

  • 20g
    Proteine
  • 15g
    Carboidrati
  • 8g
    Grassi

💡 Suggerimenti

Serve immediately for the best taste and texture.Adjust spice level by reducing or increasing chili pepper and red pepper powder.Leftover soup can be refrigerated and reheated, but squid may become tougher.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.