Description
Learn how to make a delicious Spicy Seafood Soup Korean Recipe with this easy-to-follow guide. Perfect for spice lovers and seafood enthusiasts!
Ingredients
- 1 pound (454 g) (450 grams) assorted seafood (such as shrimp, mussels, clams, and squid)
- 4 cups (960 ml) water or seafood stock
- 2 tablespoons (30 ml) gochujang (Korean red chili paste)
- 2 tablespoons (30 ml) (18 grams) gochugaru (Korean red pepper flakes)
- 1 tablespoon (15 ml) soy sauce
- 1 tablespoon (15 ml) sesame oil
- 2 cloves garlic, minced
- 1-inch piece (2.5 cm) ginger, minced
- 1 medium onion, sliced
- 1 medium zucchini, sliced
- 1 cup (240 ml) (100 grams) napa cabbage, chopped
- 2 green onions, chopped
- 1 tablespoon (15 ml) soy sauce
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Clean and prepare the seafood by rinsing it under cold water. Set aside.
- In a large pot, bring 4 cups of water or seafood stock to a boil.
- Add the gochujang and gochugaru to the boiling liquid, stirring until dissolved.
- Stir in the soy sauce and sesame oil.
- Add the minced garlic and ginger, cooking for 1-2 minutes until fragrant.
- Add the sliced onion, zucchini, and chopped napa cabbage to the pot.
- Let the vegetables simmer for about 5 minutes until they start to soften.
- Add the assorted seafood to the pot and stir gently.
- Pour in the fish sauce, and season with salt and freshly ground black pepper to taste.
- Simmer the soup for 5-7 minutes until the seafood is cooked through.
- Add the chopped green onions and stir to combine.
- Taste and adjust seasoning if necessary.
- Remove from heat and serve hot.
Notes
- Ensure the seafood is thoroughly cleaned and rinsed to remove any debris or sand.
- Adjust the spiciness level by adding more or less gochugaru according to personal preference.
- For a more flavorful broth, consider using homemade seafood stock instead of water.
