Spicy Korean Seafood Soup

SUNDUBU JJIGAE (KOREAN SPICY SOFT TOFU STEW)

Steps:

• Start heating the pot on the stove over medium low heat and add the chili oil, chili powder, and garlic. Stir them well for about 1 min. Make sure not to burn the chili powder.
• Add the clams and shrimps and stir quickly to coat them with the chili sauce. Add the fish sauce and soy sauce then stir.
• Add the dried kelp and anchovy stock and boil it on medium-high heat until it starts to boil rapidly (2 to 3 mins).
• Add the tofu, mushrooms, and egg and cook them for another 2 to 3 mins. Season with salt, if required.
• Top up with the green onion, black pepper and sesame oil. Serve hot with Korean rice and side dishes (banchan).

SPICY KOREAN CHICKEN SOUP (DAKGAEJANG)

Steps:

• Add all the stock ingredients in a stock pot and pour water. Bring to a gentle boil, then simmer for 45 minutes over low heat. Transfer the chicken on the side, discard the vegetables and reserve the stock. Shred chicken and set aside.
• Heat oils in a large soup pot over low flame, add the chili flakes and garlic. Cook until oil turns red and fragrant, stirring constantly; about 1 minute. Be careful not to burn the chili flakes.
• Add the leeks and mung bean sprouts to chili oil in a pot, stir-fry for 2-3 minutes until softened. Add the mushrooms and toss. Pour the reserved stock.
• Add the chili paste and mix everything well. Bring the soup to boil over medium heat and cook until the vegetables are soft and tender.
• Add the shredded chicken and heat through. Season the soup with Korean soup soy sauce and the tuna sauce (if using). Add the Asian chives (if using) and stir well.
• Add more sauces, and salt & pepper according to your taste. Serve hot with rice and kimchi on the side.

SPICY KOREAN-CHINESE SEAFOOD SOUP (JJAMPONG)

Steps:

• Gather the ingredients.
• In a large pot, cook the egg noodles (or udon noodles ) according to package directions. Make sure not to overcook noodles-they should have some texture.
• Drain and set aside.
• In a soup pot, bring mussels (or clams) and 2 cups of water to a boil. Cover, reduce heat to a low simmer, and cook for a few minutes until the shells open.
• Drain (reserving 1 cup of cooking liquid) and set aside the mussels or clams.
• Add the one cup of cooking liquid to the chicken broth (or beef or anchovy broth).
• Heat a well-oiled deep sauté pan or large wok and sauté garlic and ginger briefly.
• Add chile pepper flakes (kochukaru), pork, and onions. Stir-fry.
• After a few minutes, add shrimp, squid, carrots, scallions, and stir-fry.
• After another few minutes, add cooked mussels (or clams), cabbage, mushrooms, and broth.
• Bring to a boil. Reduce heat to medium, simmer, and let cook for 5 more minutes.
• Add soy sauce, salt, pepper, chiles, and fish sauce, to taste.
• Place noodles in individual soup bowls and ladle soup over noodles.
• Serve and enjoy!

KOREAN SPICY BEEF SOUP (YUKAEJANG)

Steps:

• Gather the ingredients.
• In a large pot, bring brisket and about 4 quarts of water to a boil.
• Reduce heat to a simmer and cook until meat is tender, skimming off fat and foam.
• Remove the meat from the broth but keep the broth in the pot.
• When it's cool enough to handle, hand-shred the beef with the grain.
• In a mixing bowl, combine shredded beef with scallions, bean sprouts, and fernbrake (gosari).
• Season beef and vegetables with garlic, sesame oil, gochugaru, gochujang, soy sauce, and black pepper.
• Add seasoned ingredients to the broth and bring to a boil.
• Simmer for about 5 minutes and adjust soup to taste with soy sauce if necessary.
• Swirl the beaten eggs into the soup.
• Add noodles, if using, and turn off heat.

A SPICY KOREAN NOODLE SOUP

Steps:

• Begin boiling noodles (or if you prefer, finish boiling these first).
• Place chopped cabbage/kale into a stock pot and saute with soy sauce, garlic, sesame oil and chili pepper flakes until your cabbage is clear or kale has wilted.
• Immediately add the chicken soup stock and bring to boil.
• Reduce heat and add in sweet chili sauce to taste. (If you want a big kick (or you're mad at someone, add the Japanes Chilis).
• Add in chicken or beef. DO NOT ADD Shrimp or Tofu at this step.
• Bring back to a simmer.
• Beat Egg, then stream into soup.
• After 15 minutes add in noodls.
• Finally, add tofu or shrimp.
• Top with Scallions and Salt and Pepper as desire.

KOREAN SEAFOOD TOFU SOUP (SOONDUBU JJIGAE)

Steps:

• Bring chicken stock, kelp, and dried anchovies to a boil in a large pot. Cover and cook over medium heat, about 10 minutes. Strain broth, discarding kelp and anchovies.
• Cook pork belly in a large pot over medium heat until browned, 3 to 5 minutes. Transfer to a small bowl; reserve drippings in the pot. Add red pepper flakes; cook and stir until sizzling, about 30 seconds. Return pork belly to the pot. Add strained broth, zucchini, onion, kimchi, serrano chile peppers, ginger, fish sauce, and sugar. Cover and simmer soup until flavors combine, about 15 minutes.
• Stir tofu, shrimp, mussels, clams, mushrooms, and garlic into soup. Simmer until mussels and clams have opened, about 5 minutes.
• Break tofu gently into chunks. Ladle boiling soup into serving bowls and crack an egg into each. Garnish with green onions.

SPICY KOREAN SEAFOOD SOUP RECIPE

Steps:

• Cut fish into 2 inch strips diagonally across grain. Place fish in bowl with sake, sesame oil, chili powder, gochujang paste, and garlic. Toss gently. Leave standing for about 30 minutes.
• In the meantime, bring 4 cups water to boil and add dried anchovies. Boil for 10 minutes, then discard anchovies. Add daikon, soy sauce, and tofu and simmer for 5 minutes until daikon is halfway cooked.
• Add fish, shrimp, and enoki and simmer for 3 to 5 minutes depending on size of shrimp. Add watercress and simmer for 1 minute longer until watercress is just cooked through. Garnish with green onion. Serve immediately.