Jjampong (Korean Spicy Seafood Noodle Soup) recipe. The Way to be a healthy weight balancing energy in and energy out
Achieving or maintaining a healthy weight is all about balancing the energy we take in using the energy we burn off (energy out).
Tips for watching the energy you take in:
Enjoy a variety of foods from each of the five food groups from the amounts recommended Observe your portion sizes particularly foods and beverages which are high in kilo-joules Limit your consumption of energy-dense or high kilo-joule foods and beverages (check the kilo-joules on the menu when exercising ) Should you have an energy-dense meal, then choose food or beverages that have fewer kilo-joules at other foods in the day.
Tips for seeing the energy you burn off:
Be active in as many ways as possible throughout the day take the stairs instead of the lift, get off the bus a stop early and walk break up sitting period on the job
Do more action when you consume more kilo-joules.
Reaching and maintaining a healthy weight is good for your overall vitality and well-being and helps prevent many ailments.
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The ingredients needed to make Jjampong (Korean Spicy Seafood Noodle Soup):
- Take 1 bunch Bokchoy
- Get 120 grams Chicken Breast
- Get 6 cloves Garlic
- Prepare 1 inch Ginger
- Take 4 stalks Onion Leeks
- Use 1/4 head Cabbage
- Get 1 piece White Onion
- Get 1/2 piece Carrot
- Take 1/2 piece Zucchini
- Get 4 tablespoons Cooking Oil
- Take 4 tablespoons Gochugaru
- Take 2 tablespoons Soy Sauce
- Prepare 2 teaspoons Oyster Sauce
- You need 6 cups Water
- Take 1/4 cup Cooking Wine
- Prepare 1 teaspoon Sesame Oil
- Get 2 pieces Squid
- Take 2 pieces Prawns
- You need 1 piece Crab
- Take 2 bundles Somen Noodles
- Take Water for boiling
Steps to make Jjampong (Korean Spicy Seafood Noodle Soup):
- PREPARE THE CHICKEN AND THE VEGETABLES - Slice the chicken breast thinly. Chop the garlic and ginger finely. Chop the onion leeks thinly or cut it into strips. - Slice the white onion and the cabbage. Cut the root end of the bokchoy and wash well to remove the dirt. Julienne-cut the carrot and zucchini. - To do the julienne-cut: slice the vegetable diagonally into long sticks then into strips.
- PREPARE THE SEAFOOD - For the crab, remove the cover and the gills then cut the meaty side into two. - For the prawns, remove the head and shellthen de-vein the prawns by making an incision on its back. - For the squid, remove the head including the ink sac and innards. Peel the skin and cut it vertically on one side to make it flat. Then make a criss-cross incisions on the front and back sides. - Wash the seafood under running water.
- COOKING INSTRUCTIONS - Under low heat, heat the wok or large skillet and add 4 tablespoons of cooking oil. Add the garlic, ginger, onion leeks and let them infuse their flavors into the oil. Turn up the heat to high. Add the chicken and vegetables (except for the bokchoy) then stir fry until the chicken turns white.
- Add the gochugaru and stir fry for a minute. Add 2 tablespoons of soy sauce around the wok or skillet (not directly to the vegetables) and 2 teaspoons of oyster sauce. Continue to stir fry for 30 seconds. Pour 6 cups of water and 1/4 cup of cooking wine. Bring to boil and boil for 5 minutes.
- While the soup base is boiling, cook the somen noodles according to package instructions. Somen noodles are thin and will take just a few minutes to cook when placed in boiling water. Boil the noodles, drain, and rinse under cold water. You may also soak it in ice water to stop cooking and then drain later before adding to the jjampong soup.
- Add the crab into the soup and boil for 5-10 minutes depending on how big the crab is. When the crab is already cooked, add the squid, prawns, bokchoy, and sesame oil. You can adjust the seasoning if needed, according to your preference. Continue boiling until the squid and shrimp is cooked completely (about 5-8 minutes).
- PLATING - Add the noodles neatly into the center of the bowl. Pour the soup and arrange the seafood around the noodles. Top with chili and onion leeks. Serve hot.
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare foods safely to help stop harmful bacteria from growing and spreading. You can take some actions to help protect yourself and your family from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food.
Before beginning to prepare food After touching raw food such as poultry, meat and vegetables After going to the bathroom After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet hands disperse bacteria more easily. Keep worktops clean
Before you begin preparing food, it’s important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, eggs or vegetables you’ll need to wash them thoroughly.
You ought to change dish cloths and tea towels frequently to prevent any bacteria growing on the material.
Raw foods such as fish, poultry and veggies may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat meals, like salad, fruit and bread. This is because these types of food won’t be cooked before you eat them, so any bacteria that get onto the food won’t be killed.
To help stop bacteria from spreading:
Do not let raw food such as meat, fish or veggies touch other foods Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked food, unless they have been washed thoroughly Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Cover raw fish or meat and store on the bottom shelf of this fridge, where they can not touch or drip onto other foods
Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Examine the label
It’s very important to read food labels to be sure everything you’re going to use has been stored correctly (according to some storage instructions) and none of the meals is past its’use by' date.
Food that goes off fast usually has storage directions on the tag that state just how long you may keep the food and whether it must go from the fridge.
This kind of food often has particular packaging to help keep it fresh for more. But it will go off quickly once you’ve opened it. For instance, you might see’eat within two days of opening' on the label. Use by dates
You should not use any food after the’use by' date, even if the food looks and smells nice, since it may contain dangerous bacteria. Best before dates
If this date runs out, it doesn’t mean that the food will probably be harmful, but its flavour, colour or texture may begin to deteriorate.
After this date the caliber of the egg will deteriorate and if any salmonella bacteria are found, they can multiply to high levels and may make you sick.
If you plan on using a egg after its best before date, make sure that you only use it in dishes at which it’s going to be completely cooked, so that both yolk and white are strong, such as in a cake or as a hard-boiled egg.
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