Jjambbong Bap (Korean-Chinese spicy Soup&Rice)

 Whenever I'd wanted Chinese food especially black sauce noodles(jajangmyeon자장면), I pushed my brother to eat spicy seafood noodle(jjamppong,짬뽕) because of the soup. I am sure I was not good sister. lol. My dad is eager to spicy food and my taste in food is akin to his. Going every restaurants which have spicy foods by periods is not weird to me. Moreover, I have capsaicin sauce in my fridge due to adding in ramen and other spicy foods. However, after I'd suffered from gastroenteritis, I've tried to control myself...

 Spicy Seafood Rice, jjamppong bap, is pretty similar to jjamppong, but it's just substituted by rice. Other ingredients such as any vegetables and seafood you like could be added. The stock is typically made with chicken stock or pork bone stock for a rich flavor, but you can also use anchovy broth or water. The recipe I have here today is not too spicy as I mentioned, so don't worry! and you will find it surprisingly easy to make this dish. 

2 Servings 

Ingredients"

3 ounce fatty pork, minced

1 scallion, sliced

1 small size onion, sliced

1 king trumpet mushroom

1 bok choy

seafood(clams, mussels, shrimp, squid)

Korean chili pepper flakes

2 tablespoon oil(canola or vegetable oil)

2 cup of chicken stock 

1 tablespoon garlic

0.5 tablespoon soysauce

Slice scallion, mushroom and onion. You can use any other vegetables. I strongly suggest celery!

Prepare all of the ingredients before you begin cooking. Wash the prepared seafood and drain all the water.

Prepare a pot or Chinese work over low hear. Add the oil and scallion to bring the flavor. 

When the scallion turns transparent and light brown, add minced fatty pork and garlic and stir fry until the pork is almost cooked. Heat has to be over high heat to remove moisture. 

Add drained seafood and the heat keeps high. Add soy sauce for savory taste. lastly, stir vegetables are slightly softened. 

Stir red chili pepper rapidly not to burn for a minute. and add stock or water. Then, the spicy soup will come out. Add bok choy. Salt and pepper to taste.

Bring everything to a boil. You don't need to boil until the vegetable are completely cooked. Little crunch vegetable is more suitable for this dish. Place a bowl of rice in a plate and ladle the soup a side. Serve immediately.