1
Sprinkle about 2 tbsp of Cheongju over the seafood to prepare.
Assorted Seafood Soup
A recipe for assorted seafood soup that is spicy and refreshing, perfect for chilly weather.
KoreanSoup & Stew
📝 14 steps
What You'll Need
Assorted seafood2 packs (800g)
Radish150g
Bean sprouts200g
Onion1/4 (50g)
Red chili1
Green chili1
Green onion1/2 stalk
Water dropwort (minari)as needed
Crown daisyas needed
Cheongju (refined rice wine)2 tbsp
Saltas needed
Red chili powder4 tbsp
Minced garlic2 tbsp
Doenjang (soybean paste)1 small spoon
Gochujang (red chili paste)1 tbsp
Sand lance fish sauceas needed
Anchovy broth4 cups
Instructions
2
Cut the radish into 1-2cm pieces, then slice them into thin strips.
3
Place the sliced radish at the bottom of the pot for the seafood soup.
4
Wash the bean sprouts and add them.
5
Roughly chop the onion and prepare.
6
Cut the green onion into large pieces and prepare.
7
Trim and prepare the water dropwort.
8
Prepare the crown daisy.
9
Slice the green and red chilies diagonally.
10
In a bowl, mix red chili powder, minced garlic, soybean paste, chili paste, and fish sauce to make the seasoning paste.
11
Pour the anchovy broth into the pot and dissolve the seasoning paste once it boils.
12
Add the onion, green onion, scallops, mussels, and shrimp to the pot.
13
Add the octopus, squid, and baby octopus, and let it boil.
14
Adjust the seasoning with salt, then add the water dropwort, crown daisy, and chilies to finish.