Ingredients with Measurements:
- 1 lb seafood mix (shrimp, squid, mussels, clams)
- 6 cups water
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup bean sprouts
- 1 cup spinach
- 2 green onions, chopped
- 1 tablespoon chopped cilantro
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, bring water to a boil.
2. Add seafood mix, onion, garlic, gochugaru, soy sauce, fish sauce, sesame oil, rice vinegar, sugar, salt, and black pepper.
3. Reduce heat to medium-low and simmer for 10 minutes.
4. Add bean sprouts, spinach, green onions, and cilantro.
5. Simmer for an additional 5 minutes.
6. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Simmer on medium-low heat.
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 5g
Carbohydrates: 12g
Protein: 30g
Substitutions for ingredients:
- Seafood mix can be substituted with any seafood of your choice.
- Gochugaru can be substituted with red pepper flakes.
- Soy sauce can be substituted with tamari or coconut aminos.
- Fish sauce can be substituted with oyster sauce or soy sauce.
- Bean sprouts can be substituted with sliced mushrooms.
- Spinach can be substituted with bok choy or kale.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add sliced carrots or zucchini for extra vegetables.
- Use chicken or beef broth instead of water for a richer flavor.
- Add a tablespoon of miso paste for a deeper umami taste.
Tips and tricks:
- Make sure to clean the seafood thoroughly before adding it to the soup.
- Adjust the amount of gochugaru to your desired level of spiciness.
- Add more water if the soup becomes too thick.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped green onions on top.
Garnishes:
Chopped green onions, sliced red chili peppers, or a drizzle of sesame oil.
Pairings:
Serve with steamed rice and kimchi for a complete Korean meal.
Suggested side dishes:
Kimchi, pickled vegetables, or a side salad.
Troubleshooting advice:
- If the soup is too spicy, add more water to dilute the heat.
- If the soup is too salty, add more water and adjust the seasoning.
Food safety advice:
- Make sure to cook the seafood to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Korean seafood soup, also known as haemul-tang, is a popular dish in Korean cuisine. It is typically made with a variety of seafood and vegetables in a spicy broth.
Flavor profiles:
Spicy, savory, umami.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Korean