Mussels were generated sea shell images just enough Korean into the soup, jjamppongiin (짬뽕), which

We spent the last night with a man lazy Sunday afternoon on the beach. SCENIC LAKES by snorkels We tightened between sea shell images the face and headed for the sea to collect mussels for dinner. The trick, the Tampere major consumer of vinkkaan that the usual wash bag (for example, the bra washing bag) is a handy contraption shelling; that it is easy to carry around while diving, the network is sufficiently dense in order to keep clams in a safe place and the zipper ensures even the smallest fugitives can not get lost.
Mussels were generated sea shell images just enough Korean into the soup, jjamppongiin (짬뽕), which is definitely one of Korea's most popular sea shell images Chinese dishes. The story is about jjamppongin to be from Japan's Nagasaki residents respectively from the Chinese, and the name is probably scrambled the Japanese language. Jjamppong recipes there are many types, but most often there is at least a Korean soup seafood and noodles sea shell images in a spicy, red broth. Sometimes jjamppongiin is mixed with pork meat, but actually ended up prepare the soup just äyräisvetoisesti, however, squid and shrimp prey on the frozen food the pool, and I do not, after all his own disappeared from the sea ... The noodles Koreans prefer to use thick udoneita, but I do not like udoneista all that much, so I corrected a bit by using common , thin noodles. At the same time I could abstain from a third trading day trip.
Bivalve molluscs in the collection yet: if the hustle practice and will even eat clams collected, make sure that the case of live specimens in which the skin is tight. Clams should keep in sea water always cooking up to the moment, to keep them as fresh as possible, and only before the zero hour, it is washed under the tap, after which they may for a moment to soak in clean water.
2 tablespoons soy sauce
If you are using udon noodles, prepare them first to the package instructions and move to wait for the soup to finish. If seafood is frozen pool, you can add them directly to the soup until the final stage. If, instead, you use recent versions, you should cook the seafood in boiling water until the shells from shellfish open. You can then transfer the cooked seafood to wait for the completion of the soup and add them to the broth in the ranks until the end.
Stir in the chopped garlic, ginger, gochugaru flakes, salt and pepper in bottom of the boiler in a dash of oil. Then add the ranks of sliced onion, carrot, chili pods (as well as other vegetables, if any). Cook the vegetables in the oil-spice mixes a couple of minutes so that they are slightly sea shell images softened. Add to that a small sliced mushrooms, cook for a minute and then add the broth. Give the broth to heat up to a boil, reduce the heat slightly and simmer for about five minutes. Add seafood broth in the ranks. Season with soy sauce, salt and pepper to taste. Yet Add the noodles and stir. You may want a piece of tool (eg scissors) mature squid into smaller pieces to make it easier to eat. Serve steaming hot (and remember to take tissue paper at hand ;))
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