A refreshing taste! Recipe to make seafood soup with shrimp, sca
Seondo is the key to the taste of seafood stew. Today, we will show you a soup dish using various seafood from the production area. It's a soup dish prepared with a clean and spicy taste that brings out fresh seafood. Home-made soybean paste brings out the taste of the soup with deep and flavor. On top of that, the seafood that was eaten abundantly, such as patterned squid, sweet galmi clam, chubby chamgaribi, which was a high-quality ingredient that had great fat, was also excellent. Today's dish is a recipe for spicy seafood soup.
3 serving
Within 90 minutes
시드님
Ingredients
  • Water
    1.8L
  • Depory
    10ea
  • Anchovy
    20ea
  • Sea tangle
    2piece
  • Radish
    400g
  • Squid
    1ea
  • a pen shell
    1ea
  • Shrimp.
    10ea
  • Shellfish
    10ea
  • Scallops
    7ea
  • water parsley
    100g
  • Thank you
    2ea
  • Soybean paste
    1T
  • red pepper paste
    1T
  • salted anchovies
    1T
  • the liquid of tuna
    1T
  • a beautiful forest
    1T
  • Red pepper powder
    2T
  • crushed garlic
    2T
  • Ginger
    1/2t
  • ground pepper
    1/2t
Cooking Steps
STEP 1/8
After trimming the anchovies and depots, bake them in a pan and blow away the smell. Boil anchovies and deporis in hot water for 20 minutes, turn off the heat, and add kelp. I put the lid on and used it the next day.
STEP 2/8
I washed the clams and red-banded shrimps with a brush
STEP 3/8
Peel the patterned squid and remove the internal organs to clean it. You don't have to remove the skin. It's okay to put it in
STEP 4/8
After filtering out the broth and releasing the seasoning, I chopped radish and boiled it for about 10 minutes.
STEP 5/8
Put the pen shells in first and take them out when it becomes easier to trim with your mouth open. Remove the red intestines of the separated kelp meat. Cook it lightly and it's more delicious, so it's better to boil the kelp meat and put it in a hot pot at the end and eat it right away when it's cooked like shabu-shabu.
STEP 6/8
I added various kinds of seafood and boiled it for a while. There is salinity depending on the seafood, so please taste the soup and if it's salty, add water, and if it's bland, add bay salt. While boiling, prepare vegetables to go up, such as green onions and water parsley.
STEP 7/8
I finished making it so that I can eat it while boiling it's boiling. The brown clams are chubby, aren't? I really like water parsley, so I put in a lot of scented vegetables. You can add fragrant crown daisy to your taste.
STEP 8/8
It's moist and chewy. The unique texture of galmi clam is an art
The seasoning and broth are perfect for seafood soup. Please refer to the recipe posted separately for spicy fish stew and fish roe soup. Altang @6989893 Sotheri Spicy Fish Soup @6984212 Early Fish Soup @6993435
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