This Korean spicy soup is my second favorite soup after tom yam seafood soup, it is great for cold weather or when I don't have much apatite for anything.
I almost always made this whenever I have ingredients in the fridge!!
4-5 clams/shell fish （or basically, any seafood）
1/4 piece of silken tofu （Cubed）
1/2 Zucchini （Sliced）
1/4 Onion （Sliced）
1/2 Tomato （cubed）
2-3 slices of kimchee （cut into 1 inch）
2-3 chilies （slice） Optional
2 cups of chicken or fish stock
1 tbsp Korean spicy sauce
1-2 tsp Miso/Korean soy bean paste
Fish sauce to taste Optional
The Zucchini I used was from my garden... so tender and fresh... hmmmm
In a cooking pot, stir fry onion with little oil, when it turn translucent, add Kimchee and stir fry for a minute, add the stock and bring to boil.
Now add 1 tbsp of Korean chili sauce, bring to boil again, add tofu, zucchini, tomato and sliced chili, cook for 3-5 minutes.
Now add all the seafood and cook for another 3-5 minutes until everything is cooked, season with miso/Korean soy paste and fish sauce, garnish with some chopped scallion.
I like to have it with steamed rice..
中文版，For Chinese，Click --》 韩式海鲜豆腐汤