I like Altang(Pollack Roe Stew), and I like Jjamppong a lot. Today, let’s combine these two to make Pollack roe and ovary jjamppong. I think it would be really good on a chilly day like today. So, shall we make it together?
pollack roe and ovary jjamppong ingredients
Servings for 4 : 300g pollack roe, 300g pollack ovary, 1 onion, 4 frozen Chinese noodles, 1 green onion, 1/8 cabbage, 1/4 zucchini, 1/4 carrot, 200g minced pork, 2 cooking oil tablespoon, 2 tablespoons red pepper oil, 1 tablespoon soy sauce, 1 tablespoon oyster sauce,
1.5 tablespoons coarse red pepper powder, 1.5 tablespoons fine red pepper powder, 1.5 tablespoons liquid chicken stock, 1.5 liters of water, 2 tablespoons chicken powder, 2 tablespoons MSG (Miwon), 1 tablespoon cooking wine,
1 tablespoon black pepper powder, 4 Vietnamese peppers
POLLACK ROE AND OVARY recipe
1
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3
Add 2 tablespoons cooking oil and 2 tablespoons chili oil. Add chopped green onion and stir-fry until fragrant of green onion rises. Then, add 200g of minced pork. Add 1 tablespoon of cooking wine and stir-fry.
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5
Add the prepared broth to just enough to submerge the ingredients. Add the pollack roe and ovary. When the water boils, add the rest of the broth.
6
Add 2 tablespoons of chicken powder, 2 tablespoons of MSG (Miwon), and 1 tablespoon of black pepper powder, crush 4 Vietnamese peppers, and bring to a boil. Rice or the noodles, put it in a bowl, and pour pollack roe and ovary jjamppong over it, and it’s done.
POLLACK ROE AND OVARY JJAMPPONG
Notes
The amount of seasoning can be increased or decreased according to your preference.
Ingredients
- Servings for 4 : 300g pollack roe, 300g pollack ovary, 1 onion, 4 frozen Chinese noodles, 1 green onion, 1/8 cabbage, 1/4 zucchini, 1/4 carrot, 200g minced pork, 2 cooking oil tablespoon, 2 tablespoons red pepper oil, 1 tablespoon soy sauce, 1 tablespoon oyster sauce,
- 1.5 tablespoons coarse red pepper powder, 1.5 tablespoons fine red pepper powder, 1.5 tablespoons liquid chicken stock, 1.5 liters of water, 2 tablespoons chicken powder, 2 tablespoons MSG (Miwon), 1 tablespoon cooking wine,
- 1 tablespoon black pepper powder, 4 Vietnamese peppers
Instructions
- 1. Add 3 teaspoons of liquid chicken stock to 1.5 liters of water and stir well.
- 2. Slice 1 green onion, 1 onion, 1/8 cabbage, 1/4 zucchini, and 1/4 carrot.
- 3. Add 2 tablespoons cooking oil and 2 tablespoons chili oil. Add chopped green onion and stir-fry until fragrant of green onion rises. Then, add 200g of minced pork. Add 1 tablespoon of cooking wine and stir-fry.
- 4. Add the sliced onion, zucchini, carrot and cabbage and saute well. Add 1 tablespoon of soy sauce and 1 tablespoon of oyster sauce and stir-fry. Then add 1.5 tablespoons of coarse red pepper powder and 1.5 tablespoons of fine red pepper powder and stir-fry thoroughly.
- 5. Add the prepared broth to just enough to submerge the ingredients. Add the pollack roe and ovary. When the water boils, add the rest of the broth.
- 6. Add 2 tablespoons of chicken powder, 2 tablespoons of MSG (Miwon), and 1 tablespoon of black pepper powder, crush 4 Vietnamese peppers, and bring to a boil. Rice or the noodles, put it in a bowl, and pour pollack roe and ovary jjamppong over it, and it’s done.
conclusion
The hot and refresh soup is so good. The soft pollack roe and ovary are so delicious and go well with the jjamppong soup. It feels like eating Altang and Jjamppong, and you can make it at home as well as Chinese restaurant Jjamppong. I would highly recommend pollack roe and ovary jjamppong, which is spicy on a chilly day. Thank you for reading to the end today. See you next time with a better recipe.
