1
Rub the clams with coarse salt to wash them, then soak them in light salt water for about 1 hour to remove grit.
⏱️ 60m 0s
Spicy Seafood Soup
A recipe for a spicy seafood soup that captures the refreshing and spicy scent of the sea.
KoreanSoup & Stew
⏱️ 60 min total📝 9 steps
What You'll Need
Clamsas needed
Wateras needed
Shrimpas needed
Cuttlefishas needed
Zucchinias needed
Radishas needed
Cheongyang chili pepperas needed
Green onionas needed
Water dropwortas needed
Red chili powderas needed
Red chili pasteas needed
Minced garlicas needed
Minced gingeras needed
Soup soy sauceas needed
Anchovy fish sauceas needed
Saltas needed
Pepper powderas needed
Instructions
2
Slice the radish into flat pieces; cutting them flat helps the broth extract well and makes them easy to eat.
3
Place the clams and cold water in a pot and bring to a boil.
4
For the shrimp, trim the whiskers with scissors while in the shell, rinse in salt water, and remove the intestinal tract by inserting a skewer into the first or second segment.
5
Cuttlefish is milder and softer than regular squid; remove the center bone, score the side with the skin, and cut into bite-sized pieces.
6
Mix the red chili powder, red chili paste, minced garlic, minced ginger, soup soy sauce, anchovy fish sauce, and pepper powder to make the seasoning sauce.
7
When the water in the pot boils, add the radish and zucchini first and boil.
8
When the shrimp begin to turn red, add the prepared seasoning sauce.
9
Once the clams open their shells and the shrimp turn red, add the rest of the seasoning sauce and finish boiling.