1
Cut off both ends of the Joseon pumpkin, cut it into quarters, and slice it diagonally into bite-sized pieces.
Pumpkin and Salted Shrimp Soup
A recipe for pumpkin and salted shrimp soup that is boiled to be refreshing and clean by adding pumpkin and salted shrimp.
KoreanSoup & Stew
⏱️ 10 min total📝 17 steps
What You'll Need
Joseon pumpkin2
Onion1/2
Green onion1 stem
Cheongyang chili pepper3
Red chili pepper1
Minced garlic1 tbsp
Kelp broth400ml
Salted shrimp (saeujeot)1 tbsp
Cheongju (refined rice wine)2 tbsp
Black pepper5 shakes
Red chili powder1/2 tbsp
Powdered stock1
Instructions
2
Slice 1/2 an onion.
3
Slice 1 stem of green onion.
4
Split the Cheongyang chili peppers in half and slice them diagonally.
5
Slice 1 red chili pepper.
6
Add about 2 tbsp of cooking oil and 1 tbsp of minced garlic to a pot.
7
Add the sliced onions first and stir-fry to release the aroma.
8
Pour in the kelp broth made by soaking about 5g of kelp in 400ml of lukewarm water for about 10 minutes.
⏱️ 10m 0s9
Add 1 tbsp of salted shrimp.
10
Let the soup boil vigorously.
11
Add the sliced Joseon pumpkin.
12
Add 1 tbsp of soup soy sauce or fish sauce to season.
13
Add 1 powdered stock packet.
14
Add 2 tbsp of Cheongju.
15
Add about 5 shakes of black pepper.
16
Add the sliced Cheongyang chili peppers, red chili pepper, and green onion.
17
Add 1/2 tbsp of red chili powder and boil.