I went back to Twins Korean Restaurant @ Craig Road the other day as I was craving for its Korean fried chicken and spicy seafood noodles. Comforting food as usual. Really enjoyed my meal.
Came back home and made this Korean Style Spicy Seafood Soup that was inspired by the noodles I had at Twins earlier.
To make the anchovy & soy bean stock, combine 2 litres water with 100g soy beans and 50g dried anchovies in a soup pot. Boil for an hour and strain the stock. Alternatively, place the soy beans and anchovies in a stock bag for easy removal/disposal. You can also use kelp to make the stock or any ready seafood-based (prawns, crustaceans, etc) stock.
I served the seafood soup with steamed rice but you can add noodles to turn it into a Jjamppong (Korean Spicy Seafood Noodle Soup). Either way, it will be delicious. Enjoy!
Korean Spicy Seafood Soup Recipe
Ingredients: (serves 4)
1 white fish fillet, sliced into thick pieces
12 large prawns, shelled with tails intact
12 half shell mussels
200g baby bok choy
150g beansprouts
2 tbsp gochujang
1 tsp gochugaru
3 cloves garlic, peeled & finely chopped
1 tsp sesame oil
1.6 litres anchovy + soy bean stock
Instructions:
1. Bring the stock to a boil and add in the gochujang, gochugaru, garlic and sesame oil.
2. Blanch the vegetables in hot boiling water and transfer into serving bowls.
3. Add the seafood and cook till the fish and prawns turn opaque.
4. Ladle the seafood soup over the vegetables. Serve hot with steamed rice or noodles.