Korean Hot Shrimp Soup Recipe
Ingredients:
- 4 large shrimps
- 1/2 pound fish fillet
- 1 medium onion
- 2 scallions
- 2 Chinese mushrooms
- 4 button mushrooms
- 1/2 leaf Chinese cabbage
- 1 cake bean curd (tofu)
- 2 cups beef stock
- 2 tablespoons Korean kochu chang (red bean paste), see the recipe below
How to cook Korean Hot Shrimp Soup:
- Devein the shrimps.
- Cut the fish fillet into 2-inch pieces.
- Cut the onion into slivers, halve the scallions lengthwise and then cut them into 2-inch lengths.
- Soak the Chinese mushrooms for 30 minutes, then quarter them.
- Halve the button mushrooms. Slice the Chinese cabbage into 1 1/2 inch squares. Cut the bean cake into 6 pieces.
- Put all the ingredients into a soup pot. Add the stock and bring to a boil.
- Season with the kochu chang and simmer, covered, for 10 minutes.
- Variation: Add 2 cloves of sliced garlic to the shrimp soup ingredients.
Korean Kochu Chang (Red Bean Paste) Recipe
Korean Kochu Chang (Red Bean Paste) Ingredients:
- 2 tablespoons red bean paste
- 2 tablespoons powdered red cayenne pepper
- 2 tablespoons soy sauce
- 1 teaspoon brown sugar
How to cook Korean Kochu Chang (Red Bean Paste):
- Mix all the ingredients well.
- Serve in a small dish for dipping.
Notes:
The Korean Hot Shrimp Soup recipe very easy to prepare and so good!
The Korean name for this recipe is Saiwu Chigae.
Comments:
Korean kochu chang – red bean paste is particularly tasty served with fresh scallions and radishes or added to some soups. Korean kochu chang may be purchased at many Oriental food stores. If it is not available Japanese miso sauce may be substituted. The Korean red bean paste recipe is for a more pungent kochu chang than that which comes directly from the jar.
This recipe for Korean Hot Shrimp Soup serves/makes: 2 – 4
The Korean Hot Shrimp Soup (Saiwu Chigae) recipe is adopted from The Korean Cookbook by Judy Hyun.
Main Ingredient: Shrimp
Preparation Method: Soup/Stew
Cuisine: Korean