Freshwater shrimp spicy soup, the ultimate coolness. (Saebaengi)
Freshwater shrimp grow only in clean first-class water, so even if it is small, it is very cool when boiled in spicy fish stew.
6 serving
Within 30 minutes
밥순이네
Ingredients
  • Shrimp.
    1kg
  • Young squash
    1/2ea
  • Radish
    200g
  • leek
    1ea
  • Red pepper
    1ea
  • crushed garlic
    2T
  • Red pepper powder
    3T
  • Salt
    2t
  • Sea tangle
    3T
  • Soybean paste
    1T
  • ground pepper
Video
Cooking Steps
STEP 1/8
Remove the beard and head of the freshwater shrimp and wash them in salt water several times.
STEP 2/8
Cut the radish into small pieces because the birdie is small.
STEP 3/8
Zucchini is in season, so I put it in together.
If you don't have it, you don't have to put it in.
STEP 4/8
Chop the green onions, please.
STEP 5/8
Slice the red pepper diagonally.
STEP 6/8
Add the sliced radish and half cup water and cook the radish to make it transparent.
The radish becomes chewy.
STEP 7/8
When the radish is cooked, add 1L more water, add freshwater shrimp, doenjang, red pepper powder, ground garlic, and zucchini, and bring to a boil.
STEP 8/8
When it's boiled, season it with salt and kelp soy sauce and add green onion and red pepper to complete the freshwater shrimp soup.
I boiled the radish first, and it didn't get soft even if I boiled it all. Freshwater shrimp can only be cut off with a beard, but it was good to eat without stabbing the inside of the mouth when it removed the head. I always used anchovy sauce to season it, and the kelp soy sauce was delicious and delicious. I think you can use it instead of anchovy sauce.
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