Hi all!

This is a recipe for Jjampong (spicy seafood soup) and low carb Tangsuyuk (fried pork with sweet and sour sauce), both a Korean-chinese cuisine.

The Jjampong is usually served with rice or noodles.

Because I am on a low carb diet, I decided to use cabbage as my "noodle".

You can of course eat it with shirataki noodles, tofu noodles, kelp noodles or any other low carb noodles available.

If you are not on a low carb diet, feel free to have this soup with rice or Jjampong noodles or just regular spaghetti noodles. 

The pork for tangsuyuk is usually fried in some sort of starch or flour.

I decided to use a special ingredient for frying!

It is egg white powder!

It is as the name implies, egg whites in powder form. Frying in egg whites give it a texture very similar to regular flour fried foods.

If you are VERY sensitive to eggy smell and taste, you will not like this. In this case, feel free to switch it out for unflavored protein powder. I heard that works as well although I have never tried it. 

The sauce for the tangsuyuk is the scene stealer! You cannot have one without the other. 

It is traditionally loaded with sugar and starch but I switched it out for a low carb sugar and xanthan gum. 

Give these dish a try and let me know how it tastes!

Jjampong (spicy seafood soup)

Ingredients

• Dried kelp 8g
• Dried anchovy 10g
• Water 1000ml
• cabbage 342g 
• decrease this amount if you will be having it with any other type of noodles/rice
• onion 79g
• Large green onion 65g 
• can switch out for regular green onions
• zucchini 76g
• frozen assorted seafood 279g (weight from frozen)
• Sesame oil 3T
• Red pepper powder 1/3cup
• Minced garlic 1/2T
• minced ginger 1/4T
• Minced pork about 160g
• Fish sauce 2T
• liquid aminos 1T

Directions

1. Make stock by putting dried kelp, dried anchovy and 1000ml of water into a pot.
2. Once boiling, boil for 10 more minutes on med-low heat
3. Turn off heat and strain stock. You can throw away the kelp and anchovy. 
4. Cut all of the veggies
5. Cabbage: If you will be eating this as the "noodle", cut into thin strips. If not, you can cut into thin strips or cut into chunks like the onion
6. Onion: Cut into 2-3cm chunks 
7. Large green onion: Cut into 3-4 parts lengthwise or into 8-9cm inch long pieces. Then cut in half widthwise. 
8. Zucchini: Cut into half moon shapes about 0.5-1cm in width. 
9. In a heated pot (med heat), add sesame oil and red pepper powder. Stir for a couple seconds.
10. Then add minced garlic and ginger and stir. 
11. Once fragrant, add in the minced pork and stir. 
12. Once pork is cooked, add in green onions, onion and zucchini and give it a stir for a minute
13. Add frozen seafood and cabbage and stir until everything is well coated in red. 
14. Then add in the stock. Close the lid and bring to a boil. 
15.  Add in the fish sauce and liquid aminos and boil until all veggies and seafood are cooked.
16. Give it a taste and if it needs more flavor, add a little bit more fish sauce.

Tangsuyuk (Fried pork in sweet and sour sauce)

Ingredients

• Pork loins about 500g
• 2 eggs
• egg white powder 3/4 cup
• salt and pepper

sauce

• Water 300ml
• lakanto monk fruit sweetener 1/4 cup
• Apple cider vinegar 4T
• liquid aminos 3/4T
• Xanthan gum 3/8t (or 1/4t and 1 pinch)
• green bell pepper 40g
• red bell pepper 45g
• dried wood ear mushroom 5g
• onion 58g

Directions

1. Rehydrate the wood ear mushrooms for 30 minutes in water.
2. Drain and rinse the mushrooms
3. Cut bell peppers and onion into 2-3 cm chunks.
4. Cut wood ear mushrooms 2-3 times depending on the size. 
5. In a pan, heat a tablespoon of oil and saute the veggies for 30 seconds to 1 minute
6. Then add wood ear mushroom and saute for 15-30 seconds
7. Add water, sweetener, apple cider vinegar, liquid aminos and boil for 5 minutes
8. Then add in xanthan gum and boil for 5 more minutes. 
9. Once thickened, turn off heat.
10. Cut pork loins into 1cm strips
11. Season with salt and pepper and mix
12. Let it sit for 30 minutes if possible
13. Add in 2 eggs and mix well until all strips are coated
14. You can also make an egg wash and dip each piece into the egg then into the powder.
15. Take each coated piece and coat egg white powder until evenly coated.
16. Heat a pan or wok with oil and once it is hot enough, put in the coated pork one by one. Make sure they do not touch each other because it will stick.
17. The oil should bubble as soon as you put in the pork strips. If it is too hot, it can burn the coating so set the heat at medium and adjust depending on how fast/slow it is browning.
18. Once it turns golden brown, flip to other side and cook until golden brown.
19. Once both sides are done, place in colander with paper towel inside to drain excess oil.
20. To serve, you can pour the sauce on the crispy pork or you can dip the pork into the sauce. It is a personal preference.