Ingredients with Measurements:
- 1 lb. of fresh cod fillets
- 1 lb. of mussels
- 1 lb. of clams
- 1 onion, sliced
- 2 green onions, chopped
- 1/2 cup of Korean radish, sliced
- 1/2 cup of Korean zucchini, sliced
- 1/2 cup of Korean fernbrake, soaked in water for 30 minutes
- 1/2 cup of Korean water parsley
- 6 cups of water
- 1 tbsp. of Korean red pepper flakes
- 1 tbsp. of Korean soy sauce
- 1 tbsp. of minced garlic
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. Rinse the cod fillets, mussels, and clams in cold water and set aside.
2. In a large pot, add the sliced onion, chopped green onions, sliced Korean radish, sliced Korean zucchini, soaked Korean fernbrake, and Korean water parsley.
3. Pour in 6 cups of water and bring to a boil over high heat.
4. Once boiling, reduce the heat to medium and add the Korean red pepper flakes, Korean soy sauce, minced garlic, salt, and pepper. Stir well.
5. Add the cod fillets, mussels, and clams to the pot and cover with a lid.
6. Cook for 10-15 minutes or until the seafood is fully cooked and the clams and mussels have opened.
7. Serve hot in soup bowls.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 2g
Carbohydrates: 10g
Protein: 35g
Substitutions for ingredients:
- Any white fish can be used instead of cod fillets.
- Any type of shellfish can be used instead of mussels and clams.
- Spinach can be used instead of Korean water parsley.
- Any type of vegetable can be added to the soup.
Variations:
- Add Korean rice cakes for a heartier soup.
- Add Korean glass noodles for a different texture.
- Add more Korean red pepper flakes for a spicier soup.
Tips and tricks:
- Soak the Korean fernbrake in water for 30 minutes before adding it to the soup to soften it.
- Use fresh seafood for the best flavor.
- Adjust the seasoning to your preference.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in soup bowls with a sprinkle of chopped green onions on top.
Garnishes:
Chopped green onions
Pairings:
Serve with steamed rice and kimchi.
Suggested side dishes:
Kimchi, pickled vegetables, steamed rice
Troubleshooting advice:
- If the soup is too spicy, add more water to dilute it.
- If the seafood is overcooked, reduce the cooking time.
Food safety advice:
- Make sure the seafood is fresh and fully cooked before consuming.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Ganghoe-tang is a traditional Korean seafood soup that originated from the coastal regions of Korea.
Flavor profiles:
Savory, spicy, and seafood-forward.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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