Ingredients with Measurements:
- 1 lb. of mixed seafood (shrimp, squid, clams, and mussels)
- 1 cup of dried chueo (Korean seaweed)
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of soy sauce
- 1 tablespoon of fish sauce
- 8 cups of water
- Salt and pepper to taste
- 1 tablespoon of vegetable oil
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. Soak the dried chueo in cold water for at least 30 minutes until it becomes soft. Drain and rinse the chueo in cold water.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until fragrant.
3. Add the mixed seafood and stir-fry for 2-3 minutes until the seafood is lightly cooked.
4. Add the soaked chueo, gochugaru, soy sauce, fish sauce, and water to the pot. Bring the mixture to a boil and reduce the heat to low.
5. Simmer the seafood chueo-tang for 20-25 minutes until the chueo is tender and the seafood is fully cooked.
6. Season with salt and pepper to taste.
7. Serve hot with steamed rice.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, high heat for boiling, and low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 10g
Protein: 30g
Carbohydrates: 20g
Sodium: 1000mg
Substitutions for ingredients:
- If you can't find dried chueo, you can use other types of seaweed such as wakame or kombu.
- You can use any type of seafood you like such as scallops or crab.
Variations:
- You can add vegetables such as carrots, zucchini, or mushrooms to the soup.
- You can make a spicy version by adding more gochugaru or adding sliced jalapeño peppers.
Tips and tricks:
- Make sure to rinse the chueo thoroughly to remove any sand or dirt.
- Don't overcook the seafood as it will become tough and rubbery.
- Adjust the seasoning to your taste.
Storage instructions:
- Store any leftover seafood chueo-tang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the seafood chueo-tang in a pot over medium heat until heated through.
Presentation ideas:
- Serve the seafood chueo-tang in individual bowls with a side of steamed rice.
Garnishes:
- Garnish with chopped scallions or cilantro.
Pairings:
- Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
- Steamed rice
- Korean-style pancakes (jeon)
- Steamed vegetables
Troubleshooting advice:
- If the soup is too salty, add more water to dilute the flavor.
- If the soup is too bland, add more salt or soy sauce to taste.
Food safety advice:
- Make sure to cook the seafood thoroughly to avoid any foodborne illness.
- Store any leftover seafood chueo-tang in the refrigerator and consume within 3 days.
Food history:
- Chueo-tang is a traditional Korean soup made with dried chueo (seaweed) and various types of seafood. It is a popular dish in coastal regions of Korea.
Flavor profiles:
- The soup has a savory and slightly spicy flavor from the seafood and gochugaru.
Serving suggestions:
- Serve the seafood chueo-tang as a main dish for lunch or dinner.
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Region: Korean