| 摘要 |
The present invention relates to seafood jjamppong and a method for preparing the same which inhibits solid ingredients from becoming mush and prevents soup from becoming turbid even if the time has elapsed after preparing the jjamppong. The seafood jjamppong has advantages of: having clean and light tastes by being made of vegetables and seafoods instead of meat; increasing the tastes and nutrients by preventing active ingredients contained in the seafoods and vegetables from being destroyed; and making the soup clean and reducing the amount of thrown-away nutritional contents contained in the soup by reducing the amount of the active ingredients in the seafoods and vegetables eluted in the soup. |
