Al-tang (Korean spicy fish soup).
Broth & Stew⏱ 15min👥 4 servings
Ingredients
- Okay, this is just the right amount.
- 10 cups of rice water.
- 3 tablespoons of natural powdered seasoning.
- 100 grams of Korean radish.
- Green onions, onions (适量 - appropriate amount)
- A moderate amount of mugwort.
- A moderate amount of green chili peppers (including seeds).
- 1/2 block of tofu.
- Ingredients for the marinade: Korean mustard, 2 tablespoons of Gochujang (Korean chili paste), 1 tablespoon of Doenjang (fermented soybean paste), 4 tablespoons of Gochugaru (Korean chili flakes), 2 tablespoons of Guk-ganjang (soup soy sauce), 2 tablespoons of Jin-ganjang (light soy sauce), 2 tablespoons of Mirin (sweet cooking wine), 2 tablespoons of minced garlic, and 1 teaspoon of ginger juice.
- 1 tablespoon of salted shrimp.
Instructions
1
The seafood is washed using a 50-degree Celsius cleaning method to remove impurities.
2
Add natural flavoring powder to the rice water and bring it to a boil.
3
Slice the Korean radish and add it to the pot while simmering. Then, add the onion.
4
Set aside 1 tablespoon of the sauce and dissolve it in the broth. Bring to a boil for 2 minutes.
5
Add the eggs and fish sauce and simmer for 10 minutes.
6
Add green onions, *ssukgat* stems, chili peppers, and tofu, and cook for 2 minutes.
7
Season with salted shrimp and garnish with perilla leaves.
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