A MANUFACTURING METHOD OF SEAWEED JJAMPPONG AND SEAWEED JJAMPPONG THEREBY

摘要

The method for preparing sea mustard Jjamppong (spicy seafood noodle soup) of the present invention is characterized by comprising the following steps: adding 3 to 7 parts by weight of sea mustard powder to 100 parts by weight of water and boiling the same for 2 to 4 hours to prepare sea mustard extract water; adding 20 to 40 parts by weight of seafood including squid and crabs to 100 parts by weight of the sea mustard extract water and boiling the same for 1 to 2 hours to prepare a stock; roasting a seasoning mixture in which vegetables including sea mustard, chili oil, alcohol, garlic, ginger, salt, pepper, sugar and powdered red pepper are mixed; adding the seasoning mixture to the stock and boiling the same for 1 to 2 hours to prepare Jjamppong soup; boiling noodles in the sea mustard extract water and washing the same with cold water; and adding the noodles to the Jjamppong soup and boiling the same for 1 to 2 minutes.