Jjampong – Korean Seafood Soup

Ingredients

  • 6 cloves garlic crushed
  • 2 Tblsp chopped ginger
  • 5 spring onions chopped, including the green part
  • ½ white cabbage chopped
  • 1 large brown onion sliced
  • 1 medium carrot cut into matchstick slices (Julienne)
  • 1 red chilli chopped
  • 200g finely sliced pork loin chop
  • 4 Tblsp gochugaru (Korean chili powder or flakes)
  • 1 Tblsp smoked paprika
  • 2 Tblsp soy sauce
  • 2 tsp oyster sauce
  • 1 ½ litres chicken stock
  • 70ml Shaoxing wine
  • Mixed seafood – I used raw calamari, raw prawns and cooked mussels
  • Cooked egg noodles, drained and rinsed off in cold water (or you can use spaghetti as a good substitute)

Method

  • Gently fry garlic, ginger and spring onion in about 2 Tblsp vegetable oil
  • Add the pork and fry for about 1 minute stirring constantly
  • Add cabbage, carrot, chilli and onion and cook for 1 minute
  • Add gochugaru and stir through
  • Add smoked paprika, soy and oyster sauce and stir through
  • Add chicken stock and Shaoxing wine. Bring to the boil and simmer on low for about 5 minutes
  • Add the raw seafood and cook for about 2-3 minutes and then add the cooked mussels. Simmer for a further minute or so until all the seafood in cooked through.
  • Spoon noodles into a bowl and ladle soup over the top ensuring you get vegetables and seafood.

Nice! and Tasty – Chris

Roast Tomato Soup

Ingredients

  • 1.5kg ripe tomatoes halved
  • 2 red peppers deseeded and quartered
  • I large onion cut into chunks
  • 4 garlic cloves
  • 1 Tblsp dried oregano
  • 1 Lt vegetable stock
  • 2 Tblsp balsamic vinegar
  • 1 Tblsp tomato paste
  • 2 tsp white sugar
  • Salt
  • Cracked black pepper
  • Olive oil

Method

  • Heat oven to 160 degC.
  • Combine the tomatoes, onion, peppers, and garlic in a roasting pan.
  • Add oregano, balsamic vinegar, a good splash of olive oil and sugar and mix altogether using your hands.
  • Roast in the oven for about 30 – 45 minutes until the tomatoes are breaking down and releasing their juices. Its Ok if some of the skin blackens as this adds a slightly smoky flavour.
  • Transfer ingredients to a medium sized pot and add the tomato paste and enough stock to cover all ingredients.
  • Gently simmer for about 1 hour.
  • Transfer ingredients to a blender and blend ingredient into a smooth, thickish liquid.
  • Strain through a sieve back into the pot, adjust seasoning in need, and keep warm.
  • Serve with croutons and fresh basil.

Nice! and Tasty – Chris