Ansungtangmyun Cioppino

Neat explanation

Cioppino refers to the soup of fresh seafood from the Mediterranean region in the south of Italy. Seafood and tomato sauce harmonizes excellently with ANSUNGTANGMYUN.

1 pack of ANSUNGTANGMYUN, Barilla Arabiata pasta sauce 50g, powder soup base 8g, short-necked clams 100g (4), mussels 100g (4), cuttlefish 20g, shrimp 60g (3), hot pepper 2g (1/4), 6 cherry tomatoes, 1 whole bulb of garlic, white wine 18ml, olive oil 8ml, 300ml of water, parsley powder


  1. 1

    Wash clams in salt water and debeard. Cover with a lid or put in a place out of sunlight. .

  2. 2

    Remove the top of the cherry tomatoes. Cut into 4 equal parts and chop into 0.2cm-thick pieces.

  3. 3

    Wash and chop hot pepper and garlic.

  4. 4

    Wash shrimp and peel. Cut cuttlefish in 1.5*6cm size.

  5. 5

    Grease a pot with olive oil. Fry the crushed garlic and hot pepper of 3 and fry over low heat until it smells for 1m 30s.

  6. 6

    Fry with mussel, short-necked clam, cuttlefish and shrimp over high heat. Add white wine when clams open and fry one more minute.

  7. 7

    Add the cherry tomatoes and Barilla Arabiata sauce of 2 and fry for 1 minute.

  8. 8

    When alcohol evaporates, pour the water (300ml) and boil. Add ANSUNGTANGMYUN and powder soup base and boil for 4 minutes.

  9. 9

    Put in a bowl and sprinkle olive oil then parsley powder.

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