Making Jeju-style seafood earthen pot
Whenever I went on a trip to Jeju Island, I bought seafood earthenware pot and made it at home. The soup is cool and nice. Fresh and light taste from cool clams, abalone, and shrimp
4 serving
Within 30 minutes
쉬더셰프SheTheChef
Ingredients
  • Abalone
    8ea
  • Shrimp.
    8ea
  • Manila clam
    1handful
  • Pumpkin
    1/3ea
  • Shiitake mushroom
    3ea
  • leek
    10cm
  • Green pepper
    1ea
  • Red pepper
    1/2ea
  • crushed garlic
    1T
  • Soybean paste
    3T
  • Tzuyu
    3T
  • Sea tangle
    little
  • Depory
    little
  • Red-banded lobster
    little
  • a crown daisy
    little
Cooking Steps
STEP 1/12
Prepare the ingredients.
STEP 2/12
First, make the broth.
You can use the pack again, or add anchovies, dupori, red-banded lobster, and kelp and boil it.
STEP 3/12
Remove the bubbles that come up in the middle.
STEP 4/12
When you take out the ingredients, the broth is complete.
STEP 5/12
Trim vegetables and seafood while boiling the broth.
STEP 6/12
Mix the soybean paste in the broth.
STEP 7/12
When the soybean paste boils, add the clams first.
STEP 8/12
Add whole shrimp and abalone, too.
STEP 9/12
Tzuyu, season with 3 tablespoons.
STEP 10/12
When the shrimp's body turns red, add all the cut vegetables and boil them for a while.
STEP 11/12
Add minced garlic at the end and turn off the heat.
STEP 12/12
Put it in an earthen pot.
Seafood has a bit of saltiness. If you season it in advance, it can be salty, so season it after the soup is fully cooked.
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