Haemul Tang
Ingredients
- 1 lb assorted seafood (shrimp, mussels, clams, cod fillets)
- 1/2 block (7 oz) firm tofu, sliced
- 1 cup daikon radish, sliced thin
- 1 cup enoki mushrooms
- 1 cup shiitake mushrooms, sliced
- 2 green onions, chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 3 tbsp gochugaru (Korean chili flakes)
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 6 cups anchovy broth (or water)
- 1/2 zucchini, sliced (optional)
- 1 red chili pepper, sliced (optional)
Contains: shellfish, mollusks, fish, soy, gluten
How it starts
- 1
Combine the gochugaru, gochujang, soy sauce, minced garlic, and grated ginger in a small bowl to create a seasoning paste.
- 2
Pour the anchovy broth into a large, shallow pot, add the sliced daikon radish, and bring to a boil.
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