Spicy Korean Seafood & Vegetable Soup
Delight in the robust flavors of this nourishing soup, featuring the star ingredient, Seafood Sensations®. With a fiery kick and a medley of fresh vegetables and rice, it’s a hearty and satisfying dish that will warm your soul.
Menu Part
Ingredients
| 4 | Ounces | Seafood Sensations® (Item# 004530) |
| 2 | Tablespoons | Light Olive Oil |
| 1/4 | Each | Onion, Sweet, Thinly Sliced |
| 2 | Each | Scallions, Separated, White & Green |
| 1/2 | Each | Thai Chili, Seeded, Julienne |
| 1/2 | Teaspoon | Ginger, Grated |
| 1 | Teaspoon | Garlic, Minced |
| 3 | Cups | Fish Stock |
| 1 1/2 | Teaspoons | Gochujang |
| 1 1/2 | Teaspoons | Gochugaru |
| 1 | Teaspoon | Honey |
| 1 1/2 | Tablespoons | Fish Sauce |
| As Desired | Salt | |
| Veggies: | ||
| 2 | Each | Shiitake Mushrooms, Sliced |
| 1/2 | Cup | Enoki Mushrooms |
| 1 | Each | White Radish, Small, Batonnet |
| 1 | Each | Carrots, Batonnet |
| 1/2 | Cup | Watercress |
| 2 | Each | Baby Tatsoi |
| Garnish: | ||
| Mung Beans | ||
| Steamed Rice | ||
| Thai Chili |
Directions
- In a soup pot heat the oil and add the onions, chilis, scallion whites and fry them until light brown.
- Add the ginger and garlic and cook lightly brown, do not burn, add the stock, bring to a simmer and add the Gochujang and the Gochugaru, honey and fish sauce and season with salt.
- Bring to a boil add the carrots, mushrooms, radish, enoki, baby tatsoi. Reduce heat and cook on low for about 15 minutes.
- Add the watercress and the scallion tops, and lightly simmer for 5 minutes.
- Add the seafood, mung beans, Thai chilis and serve with rice.
