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–+ servings
spicy korean seafood broth

Korean Seafood Soup

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Soup
Cuisine Korean
Servings 4 servings

Equipment

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

Ingredients
  

  • 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.
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