이정현 얼큰홍합탕면 레시피■ Cooking Ingredients
[Mussel Broth] 1 kg mussels, 1 L water, 1 T cheongju, 1 bunch green onions (*Refer to Lee Jeong-hyeon’s
3 T cooking oil, 1 T minced garlic, 1 t minced ginger, 1/2 bunch green onions, 1 T regular red pepper powder, 1 bag ramen, 3 stalks water parsley
■ How to make
[Prepare ingredients]
1. Take out the mussels in [Mussel Broth] separately.
※ Boiled mussels become tough if boiled for too long, so put them in at the end of cooking, so keep them~
2. Cut the green onions into thin strips. / Cut the water parsley into 5cm lengths.
[Making Spicy Mussel Soup Noodles]
1. Put 3 T cooking oil in a pot and stir-fry the minced garlic and green onions over high heat to make green onion-garlic oil. 2. Add 1T of regular red pepper powder and 1t of minced ginger to the oil and stir-fry over low heat.
3. Add 600ml of mussel broth, ramen soup, and ramen flakes and boil over high heat.
4. When the broth boils, add ramen, water parsley, and boiled mussels and boil briefly to complete.
※ Lift the noodles and expose them to the cold air to make them more chewy~
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