Making spicy seafood fish cake soup
I made spicy fish cake soup with prawns and clams Try making it when you want something spicy It's different to make spicy fish cake soup after making soy sauce fish cake soup every day Let me tell you the ingredients first I used the leftover fish cake from the fish cake soup a few days ago
3 serving
Within 30 minutes
요리재능발견
Ingredients
  • fish cake
    300g
  • Radish
    5cm
  • onion
    1/4ea
  • Shiitake mushroom
    2ea
  • a large river
    3ea
  • Manila clam
    1handful
  • crab
  • red pepper paste
    1/2spoon
  • Red pepper powder
    3spoon
  • Korean style soy sauce
    1spoon
  • fish sauce
    1spoon
  • Garlic
    1spoon
  • cooking wine
    1spoon
  • ground pepper
    suitably
  • Radish
    5cm
  • Shiitake mushroom
    2ea
  • Anchovy
    1handful
  • dried shrimp
    1handful
  • dried pollack
    1handful
  • Sea tangle
    2piece
  • Broth
    1ea
Cooking Steps
STEP 1/10
I cut the frozen radish and crab legs out of the freezer and prepared the ingredients
STEP 2/10
Add tea bags, dried anchovies, shrimp, kelp, radish, etc. and make broth
STEP 3/10
Blanch the fish cake in hot water
STEP 4/10
Add red pepper paste, soy sauce sauce, garlic, cooking wine, and pepper to make the sauce
STEP 5/10
Put radish, shiitake mushroom, cheongyang pepper, onion and cut into 600ml broth and boil
STEP 6/10
When it starts to boil, add the spicy sauce and boil it
STEP 7/10
When the soup starts to boil, add crab legs and prawns and boil it again
STEP 8/10
Add blue crab and shrimp and boil it. When blue crab and shrimp turn red, add fish cake, clams, and sliced green onions and boil it again
STEP 9/10
Add fish cake and clams at the end Fish cakes become mushy and clams become tough when boiled for a long time
STEP 10/10
It's spicy fish cake soup with spicy seafood. It's refreshing
Add fish cake and clams at the end Fish cakes become mushy and clams become tough when boiled for a long time
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