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 all the energy we burn off (energy out).
Strategies for watching the energy you require in:
Enjoy many different foods from each of the five food groups in the quantities recommended Observe your portion sizes especially foods and drinks which are high in kilo-joules Restrict your consumption of energy-dense or high kilo-joule foods and beverages (check the kilo-joules on the menu when eating out) Should you have an energy-dense meal, select meals or beverages that have fewer kilo-joules at other meals daily.
Strategies for seeing the energy you burn off:
Be active in as many ways as you can through the day take the stairs rather than the lift, get off the bus a stop early and walk break up sitting period on the job Exercise regularly at least 30 minutes of moderately intense activity on most days Do more activity when you consume more kilo-joules.
Reaching and maintaining a healthy weight is good for your overall energy and well-being and helps prevent several diseases.
Before you jump to Jjampong (Korean Spicy Seafood Noodle Soup) recipe, you may want to read this short interesting healthy tips about Helping Your To Be Healthy And Strong with Food.
You already know that the body calls for a healthy heart. Consider this: if your heart isn’t fit then the rest of your body won’t be either. You already know that exercising regularly and adopting a healthy lifestyle both factor greatly into the overall health of your heart. Do you know, though, that there are a number of foods that can help your heart be healthy? Today, you will find out which foods are beneficial for your heart.
Know that fish is basically the healthiest food out there. You probably already be aware of this since you’ve most likely been told to see to it that you consume fish at least two times a week. This is especially true for people who suffer from heart problems or who are worried that their hearts are unhealthy. Fact: Fish is packed full of Omega 3’s which work to process cholesterol and turn it into healthy energy. Eat fish twice each week.
There are lots of foods that you can consume that are beneficial for your body. The truth is that everything that we’ve mentioned here can help your body in many ways. They are especially wonderful, though, for improving your heart health. Begin eating these hearty foods regularly. Your heart is going to be so much heartier if you do!
We hope you got insight from reading it, now let’s go back to jjampong (korean spicy seafood noodle soup) recipe. To make jjampong (korean spicy seafood noodle soup) you only need 21 ingredients and 7 steps. Here is how you do that.
The ingredients needed to cook Jjampong (Korean Spicy Seafood Noodle Soup):
- Prepare 1 bunch Bokchoy
- Prepare 120 grams Chicken Breast
- Provide 6 cloves Garlic
- You need 1 inch Ginger
- Take 4 stalks Onion Leeks
- Prepare 1/4 head Cabbage
- You need 1 piece White Onion
- Use 1/2 piece Carrot
- You need 1/2 piece Zucchini
- Prepare 4 tablespoons Cooking Oil
- Take 4 tablespoons Gochugaru
- You need 2 tablespoons Soy Sauce
- Use 2 teaspoons Oyster Sauce
- Get 6 cups Water
- Take 1/4 cup Cooking Wine
- Provide 1 teaspoon Sesame Oil
- Take 2 pieces Squid
- You need 2 pieces Prawns
- Take 1 piece Crab
- Take 2 bundles Somen Noodles
- Use Water for boiling
Instructions 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’s extremely important to prepare foods safely to assist stop harmful bacteria from spreading and growing. It is possible to take some steps to help protect your own loved ones from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food.
Before starting to prepare food After touching raw foods such as poultry, meat and veggies After going to the bathroom After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet palms spread bacteria more easily. Maintain worktops clean
Before you begin preparing food, it is significant worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you’ll want to wash them completely.
You ought to shift dish cloths and tea towels regularly to avoid any bacteria growing on the material. Separate raw foods from ready-to-eat food
Raw foods such as meat, fish and vegetables may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat food, such as salad, bread and fruit. That is because these types of food will not be cooked before you eat them, so any germs that get on the food won’t be killed.
To help stop bacteria from spreading:
Don’t let raw food like fish, poultry or veggies touch other food Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked food, unless they’ve been washed completely Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw meat or fish and shop on the bottom shelf of the fridge, where they can’t touch or drip onto other foods
Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Examine the label
It’s important to read food labels to be sure everything you are likely to use has been saved correctly (based on some storage directions ) and none of the meals is past its’use by' date.
Food that goes off fast usually has storage instructions on the tag that state how long you can keep the food and if it needs to go in the fridge.
This sort of food frequently has special packaging to help keep it fresh for longer. But it will go off immediately once you’ve opened it. This is the reason the storage instructions also tell you how long the food will maintain when the packaging has been opened. By way of example, you may see’eat within two days of launching' on the label. Use by dates
You will also see’use by' dates on food that goes off quickly. You shouldn’t use any food after the’use by' date, even when the food looks and smells nice, because it might contain harmful bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than safety. When this date runs out, it does not mean that the food will probably be harmful, but its flavour, texture or colour may start to deteriorate.
An exception to that is eggs, which have a best before date of no more than 28 days after they are laid. After this date, the caliber of the egg will deteriorate if any salmonella germs are present, they can multiply to high levels and may make you sick.
If your plan is to use an egg after its best before date, be certain that you only use it in dishes at which it will be fully cooked, so that both white and yolk are strong, like in a cake or as a hard-boiled egg.
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