fish seaweed soup
On a special day in Jeju, we use red sea bream to make seaweed soup It's also loved as a postpartum care food. It's simpler than you think, so it's good to feed the kids!
4 serving
Within 60 minutes
윤정심이
Ingredients
  • Sea bream
    1ea
  • Cheongju
    1small cup
  • Seaweed
    3handful
  • Korean style soy sauce
    3~4T
  • crushed garlic
    2T
  • Salt
    little
Cooking Steps
STEP 1/4
Domi's a big guy, and one is enough, but I got three little ones
STEP 2/4
Wash the trimmed fish clean and pour water. It's good to think that it's a little bit more than the normal amount of locking. Add rice wine, soju, or cooking wine and bring to a boil
STEP 3/4
After boiling it for about 30 minutes, the soup comes out white. Take out all the ingredients and put on plastic gloves to remove the meat
STEP 4/4
Add the peeled flesh and simmer. Add chopped seaweed, seasonings, and boil it, and you're done!! Replace the liver with salt
I recommend a big one because I only need to get rid of the flesh. There could be small thorns. Soaked seaweed is good, but we use raw seaweed because the sea is nearby, but raw seaweed comes out a little thicker and Jeju-like
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