材料:
泡菜 100克
韓國豆腐 1盒
紹菜 半個
翠玉瓜 1條
洋葱 半個
葱 適量
熟帆立貝 約 4粒
海蝦 4隻
蒜茸 1茶匙
薑茸 1茶匙
雞蛋 1隻
麻油 1湯匙
鹽 適量
湯底:
清雞湯 500毫升
清水 適量
韓國辣醬 1.5至2湯匙
日本調味酒 1湯匙
生抽 1茶匙
糖 半茶匙
鹽 半茶匙
1)
豆腐切成8小件。翠玉瓜、葱和紹菜,分別切片及切小段。洋葱去皮切塊。熟帆立貝及海蝦洗淨抹乾水。
2)
倒入麻油,爆香蒜茸與薑茸,與泡菜炒勻。放入約2/3份量的葱段炒勻,加入湯底材料拌勻,放入翠玉瓜片及紹菜,煮滾後加蓋中火煮約10分鐘。
3)
放入熟帆立貝、海蝦,加蓋煮約10分鐘。最後放入豆腐多煮約5分鐘,放入葱段,以鹽調味,即成。
Korean Spicy Soup with Seafood and Beancurd
Ingredient:
100g kimchi
1 Korean beancurd
1/2 cabbage
1 zucchini
1/2 onion
spring onion
4 cooked scallop
4 shrimps
1 tsp minced garlic
1 tsp minced ginger
1 egg
1 tbsp sesame oil
salt
Soup base:
500ml chicken soup
water
1.5-2 tbsp Korean spicy paste
1 tbsp Japanese wine
1 tsp light soy sauce
1/2 tsp sugar
1/2 tsp salt
1)
Cut the beancurd into 8 pieces. Slice zucchini and section spring onion and cabbage. Peel and section the onion. Wash and wipe dry for cooked scallop and shrimp.
2)
Pour sesame oil, saute minced garlic and ginger, add kimchi and stir fry. Add 2/3 spring onion sections and stir fry well. Add all soup base ingredients and mix well. Add zucchini and cabbage. Cover with lid and cooked for 10 minutes when soup is boiled.
3)
Add cooked scallop and shrimp. Cover with lid and cook for 10 minutes. Add beancurd and cook for 5 more minutes. Add spring onion sections and season with salt. Ready to serve.