Korean Spicy Seafood Soup

Korean chili paste

🥗Healthier: homemade chili paste

💰Cheaper: red pepper flakes

homemade chili paste can control spice level and ingredients

tofu

🥗Healthier: tempeh

💰Cheaper: canned beans

tempeh is higher in protein, while canned beans are budget-friendly

assorted seafood

🥗Healthier: chicken

💰Cheaper: frozen seafood mix

chicken is leaner, while frozen seafood is often less expensive

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

olive oil is healthier, while canola oil offers a neutral flavor

Soak dried seaweed in 7 cups of water

In a pot, heat 2 tablespoons of sesame oil

Add 2 tablespoons of Korean red pepper flakes, thumb-sized ginger, and 4 smashed cloves of garlic; let it release flavor on low heat for 15-20 minutes

Cut a fresh red jalapeno in half

Add dried seaweed water to the pot

Add 2 dried shiitake mushrooms and half of a yellow onion; bring to a boil and simmer for an hour

Soak clams in salted water

Trim camar legs and cut calamari bodies into 3/4 inch wide rings

Prepare head-on shrimp by peeling and deveining

Add clams and mussels to the pot; cook for about 2 minutes until opened

Add shrimp and calamari to the pot

Cook udon noodles according to package directions

Rinse cooked noodles in cold water

Place noodles in a bowl and pour hot soup over them

Top with suan crown D, brown beech mushrooms, green onion, and red chili

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens