At home, seafood shabu shabu
I was a little busy. I got a comment saying that the recipe is security these days. I'll update each of the photos I've piled up~~
2 serving
Within 30 minutes
카리스마정민
Ingredients
  • Shellfish
    1pack
  • Chamsora (Cham-Sora
    1pack
  • Host
    1pack
  • Bok choy
    1pack
  • onion
    1/2ea
  • leek
    2ea
  • Korean style soy sauce
    1t
  • crushed garlic
    0.5t
  • a thick salt
    5t
Cooking Steps
STEP 1/14
Seafood shabu shabu ingredients only need seafood and vegetables. It's great to have a portable heater. -Brustana Electric Range
STEP 2/14
Prepare blood clams for seafood
Add 5 spoons of salt, pour water, and wash it for about 4 hours.
STEP 3/14
Please wash it with water - Shrimp instead of conch.Squid. You can prepare seafood according to your preference.
STEP 4/14
A bag of bean sprouts. Wash a slice of bok choy and get ready.
STEP 5/14
Long slices of onion and green onion.
STEP 6/14
Boil the dried clams a little bit.After that, put it on the sieve and remove the water
STEP 7/14
Put it on a plate.
STEP 8/14
Pour the broth back into the pot.-If you can't make broth again, add a piece of kelp and anchovies for the soup, boil them, and take them out.
STEP 9/14
Turn on the pot, add bean sprouts, onions, green onions, and bok choy, and chop garlic with half spoon.
STEP 10/14
Add a spoonful of soy sauce, seafood, and boil.
STEP 11/14
Chamsora. We ate blood clams
STEP 12/14
There's meat, so I put it in and eat it
STEP 13/14
Put it in a little bit, cook it, eat it, and throw a udon noodles
STEP 14/14
I put in some crown daisies that were left in the fridge. You can skip it. You can add katsuobushi.
Place at room temperature, covered with shelled newspaper or black plastic.
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