RECIPES OF KOREA

Ingredients

10 oz

4

8 oz

1

10

Fish (get a cleaned, whole fish, not fillet)

Shrimps

Chinese white radish (or “daicon”) ("Moo" in Korean)

Chilly pepper

Clams

Suk gat (or Italian parsley)

Dried kelp (dashima 2x3 inch)

Green onion 

2 tbsp

1 tbsp

1 tbsp

1 1/2 tbsp

1/2 tbsp

Ground red pepper

Red bean paste (gochujang)

Soy sauce (for soup)

Chopped garlic

Ginger juice

Sugar

1. Clean fish and scrape out scales (if there are scales), cut out fins, take out guts and wash in salt water

2. Cut fish into several chunks

3. Take out black strings at the back of shrimps, and wash in salt water

4. Cut daicon 1x1x¼ inch pieces

5. Deseed a chilly pepper and cut it ¼ inch thick pieces diagonally

6. Cut green onion into 2 inch length pieces

7. Clean suk gat, and cut them about 2 inch length pieces

8. Mix ground red pepper, red bean paste, soy sauce for soup, chopped garlic, ginger juice, and sugar to make seasoning

9. In a pot, pour 4 cups of water and boil clams until they are opened then take out clams, and put dashima and boil for about two minutes

10. While doing so, put daicon into seasoning and mix well and add this mixture into the pot, and boil until daicon is cooked

11. Add fish pieces, shrimps and boil until cooked

12. Then add cooked clams, green onion, chilly pepper

13. After about a minute or so, add salt and suk gat (or fresh parsley) at the end