Seafood nurungji soup
I made it because I thought it would be good to make a restaurant dish at home.
3 serving
Within 10 minutes
맛콘
Ingredients
  • Garlic
    5~6piece
  • Ginger
    1piece
  • leek
    1.5ea
  • Carrot
    1/2ea
  • Shiitake mushroom
    3ea
  • pepper
    1/2ea
  • pepper
    1/2ea
  • Abalone
    2ea
  • Bok choy
    2ea
  • bamboo shoot
    1ea
  • scallop
    90g
  • Self-cooked shrimp
    little
  • Seafood
    2handful
  • Sticky rice
    2ea
  • Cooking oil
  • Water
    1~2cup
  • Water
    7.5T
  • potato starch
    3T
  • brewed soy sauce
    2~3T
  • cooking wine
    2T
  • Chicken stock
    1cup
  • Oyster sauce
    1.5T
  • ground pepper
    1/2T
  • Sesame oil
    little
Video
Cooking Steps
STEP 1/23
I didn't have a temple, so I used E-Mart's sliced raw temple.
STEP 2/23
Make sure to remove the abalone teeth.
STEP 3/23
Make a net cut to make it soft.
STEP 4/23
Slice the abalone thinly.
STEP 5/23
Turn the back of the shrimp and pick it'
If you have poop, remove it.
STEP 6/23
Cut one can of bamboo shoots into pieces.
STEP 7/23
Scoop slightly blanched shiitake mushrooms not thinly.
STEP 8/23
Cut the green onion in half and cut it into pinky-sized pieces.
STEP 9/23
Cut green and red bell peppers into triangle or diamond shapes.
STEP 10/23
Slice the garlic not thin.
STEP 11/23
The bok choy leaves are big, so cut it in half.
STEP 12/23
Cut the carrot in the same size as the green pepper.
STEP 13/23
Pour in cooking oil or canola oil to cover the nurungji.
STEP 14/23
Press the glutinous rice nurungji gently back and forth when it rises and remove it as soon as it swells.
STEP 15/23
Stir-fry green onions and garlic because the oil is stir-fried. If you have ginger, chop it up and stir-fry it together.
STEP 16/23
If it's fried brown, fry it separately with slightly blanched ingredients, cooking wine, and brewed soy sauce.
STEP 17/23
If you stir-fry it for the scent, add bok choy and stir-fry it slightly.
STEP 18/23
Pour a cup of water into the chicken powder glue.
STEP 19/23
When it boils, add a cup of water and oyster sauce 1 and 1/2T and mix well.
STEP 20/23
Add 1/2T of pepper.
STEP 21/23
Then, when the water boils up again, put the starch water in two to three times and guess at the concentration of the soup that didn't work.
STEP 22/23
When the concentration is high, mix a little bit of sesame oil and turn off the heat.
STEP 23/23
You can put the completed nurungji soup in a heated earthen pot for 3 to 4 people and go out to the bowl and customer table.
Be sure to keep the order of the nurungji.
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