Korean Seafood Soup

Imagine the comforting aroma of a simmering Korean seafood soup filling your kitchen.

There’s something about the blend of fresh seafood, ginger, and garlic that feels like a warm hug on a chilly day.

This simple yet indulgent soup is a favorite for its ease and heartwarming flavors.

As the ingredients meld together, each spoonful becomes a celebration of the ocean’s bounty.

Let’s bring this delightful dish to life.

Kitchen Tools Required

• 1 large pot
• 1 ladle
• 1 cutting board
• 1 knife
• 1 measuring cup
• 1 tablespoon

Ingredients

• 500 grams fresh seafood mix (shrimp, clams, squid)
• 1 liter water
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon gochujang (Korean chili paste)
• 2 cloves garlic, minced
• 1 thumb-sized piece ginger, sliced
• 1 onion, sliced
• 200 grams tofu, cubed
• 1 bunch green onions, chopped
• 1 tablespoon sesame oil
• Salt to taste
• Pepper to taste

Cook & Prep Time

To efficiently manage your time while preparing and cooking Korean Seafood Soup, follow this timeline:

1. Reading & Preparation (5 minutes):
   • Read through the recipe thoroughly to familiarize yourself with the steps and ingredients required.
   • Gather all the necessary ingredients and equipment.
2. Prep Work (10 minutes):
   • Rinse the seafood mix under cold water and set it aside.
   • Mince the garlic, slice the ginger and onion, and cube the tofu.
   • Chop the green onions.
3. Cooking (25 minutes):
   • 0-5 minutes:
   • In a large pot, bring 1 liter of water to a boil.
   • 5-10 minutes:
   • Add the minced garlic, sliced ginger, and sliced onion to the boiling water.
   • Stir in the fish sauce, soy sauce, and gochujang, mixing well.
   • 10-15 minutes:
   • Add the seafood mix to the pot and cook for 5 minutes.
   • 15-25 minutes:
   • Add the cubed tofu and continue to cook for another 10 minutes.
   • Season with salt and pepper to taste.
   • Stir in the chopped green onions and sesame oil.
4. Resting Time (5 minutes):
   • Let the soup rest for 5 minutes before serving to allow the flavors to meld.
5. Serving:
   • Serve hot with a ladle into individual bowls.

Adjust the timeline as needed based on your personal cooking speed and kitchen setup.

Recipe Instructions

Rinse the seafood mix under cold water and set aside.

In a large pot, bring 1 liter of water to a boil.

Add the minced garlic, sliced ginger, and sliced onion to the boiling water.

Stir in the fish sauce, soy sauce, and gochujang, mixing well.

Add the seafood mix to the pot and cook for 5 minutes.

Add the cubed tofu and continue to cook for another 10 minutes.

Season with salt and pepper to taste.

Stir in the chopped green onions and sesame oil.

Let the soup rest for 5 minutes before serving.

Serve hot with a ladle into individual bowls.

Serving Tips

• Steamed Rice: Pair the soup with steamed rice to soak up the flavorful broth.
• Kimchi: Serve with a side of kimchi for a traditional Korean meal experience.
• Pickled Vegetables: Add some pickled radishes or cucumbers for a crunchy, tangy contrast.
• Fresh Herbs: Garnish with cilantro or basil for a fresh aromatic touch.
• Chili Paste: Offer extra gochujang on the side for those who like it spicier.

Storage

Store leftover Korean seafood soup in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stove to preserve the flavors and texture.

Freezing

For freezing Korean seafood soup, allow it to cool completely.

Then transfer to airtight containers. Leave space for expansion.

Label with date. Freeze for up to three months.

Reheating

To reheat Korean Seafood Soup, gently warm it on the stovetop over low heat.

Stir occasionally. Avoid boiling to prevent overcooking the seafood and tofu.

Adjust seasoning if necessary.

Final Thoughts

Korean Seafood Soup is a delightful blend of flavors that brings the taste of the ocean to your table.

The combination of fresh seafood, aromatic spices, and tofu creates a comforting dish perfect for any occasion.

Feel free to customize the soup to suit your taste preferences. For a more intense oceanic flavor, consider adding dried seaweed or kelp.

If you enjoy a spicier dish, increase the amount of gochujang or add fresh chili peppers.

Remember to taste as you go, adjusting the seasoning to guarantee a balanced flavor profile.

The natural briny taste of the seafood will enhance the soup, so be mindful of the salt levels.

Enjoy your homemade Korean Seafood Soup, served hot and ready to warm your soul.

Frequently Asked Questions

Can I Use Frozen Seafood Instead of Fresh Seafood Mix?

You can use frozen seafood, but make sure you thaw it completely to prevent excess water diluting the broth. Frozen options may lack fresh flavor, so compensate with extra seasoning or additional aromatics to enhance the soup’s taste.

What Are Some Vegetarian Alternatives for the Seafood Mix?

You can substitute the seafood mix with a medley of mushrooms, such as shiitake or oyster, and add seaweed for an oceanic taste. Incorporate vegetables like zucchini or bell peppers to enhance texture and flavor.

Is There a Substitute for Gochujang if Unavailable?

If you can’t find gochujang, use a mix of red pepper flakes, soy sauce, and a dash of sugar. This blend mimics its spicy, savory, and slightly sweet profiles, enhancing your dish’s flavor complexity.

How Can I Make the Soup Less Spicy?

To make the soup less spicy, decrease the gochujang amount or omit it entirely. You can also add more tofu and water to dilute the spice. Adjust the seasoning to guarantee the flavors remain balanced and delightful.

Can I Add Vegetables to the Korean Seafood Soup?

Yes, you can add vegetables. Consider incorporating mushrooms, zucchini, or spinach for added texture and flavor. Make certain they’re sliced thinly to cook quickly. This enhances the soup’s nutritional profile while maintaining its savory, aromatic balance.

Korean Seafood Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Resting Time 5 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine Korean

Servings 4 servings

Equipment

• 1 Large pot
• 1 Ladle
• 1 Cutting board
• 1 Knife
• 1 measuring cup
• 1 tablespoon

Ingredients

  

1x2x3x

• 500 gram fresh seafood mix (shrimp, clams, squid)
• 1 liter water
• 2 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon gochujang (Korean chili paste)
• 2 clove garlic minced
• 1 thumb-sized piece ginger sliced
• 1 onion sliced
• 200 gram tofu cubed
• 1 bunch green onions chopped
• 1 tablespoon sesame oil
• Salt to taste
• Pepper to taste

Instructions

 

• Rinse the seafood mix under cold water and set aside.
• In a large pot, bring 1 liter of water to a boil.
• Add the minced garlic, sliced ginger, and sliced onion to the boiling water.
• Stir in the fish sauce, soy sauce, and gochujang, mixing well.
• Add the seafood mix to the pot and cook for 5 minutes.
• Add the cubed tofu and continue to cook for another 10 minutes.
• Season with salt and pepper to taste.
• Stir in the chopped green onions and sesame oil.
• Let the soup rest for 5 minutes before serving.
• Serve hot with a ladle into individual bowls.

Notes

For extra flavor, consider adding a dash of dried seaweed or kelp to infuse a deeper oceanic taste. If you prefer a spicier soup, increase the amount of gochujang or add sliced fresh chili peppers. Adjust the seasoning to your taste, and remember that the seafood will impart its natural briny flavor, so taste as you go to avoid over-salting.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.