Tuesday, July 24, 2012

【韩式海鲜豆腐汤】Korean Seafood Tofu Soup (Soon Doo Boo Jjigae)

很喜欢天凉的时候来一碗这个韩式海鲜豆腐汤,很开胃清爽,准备功夫也非常简单,周末NJ突然反常地变成七十几度,冰箱里正好都有做汤的材料,就来一碗海鲜豆腐汤吧!

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!!

材料:
4-5 只 虾
4-5 只 贝类 (或任何海鲜代替)
1/4 块 嫩豆腐 (切块)
1/2 根 葫芦瓜 (切片)
1/4 只 洋葱 (切片)
1/2 只 番茄 (切块)
2-3 片 韩国泡菜 (切段) 
2-3 只辣椒 (切段) Optional
2 杯 高汤
 
调味:
1 tbsp 韩国辣椒酱
1-2 tsp 大酱/味噌
鱼露适量 Optional

Ingredients:
4-5 Shrimps
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

Seasoning:
1 tbsp Korean spicy sauce
1-2 tsp Miso/Korean soy bean paste
Fish sauce to taste Optional


先把材料都准备好,葫芦瓜是院子里自己种的,很嫩喔!

在一口锅里,下少许油把洋葱煸炒软之后加入泡菜炒香,然后注入高汤,煮滚。加入韩式辣椒酱煮滚然后把豆腐,葫芦瓜,番茄辣椒加入煮 3-5 分钟。

加入海鲜,再煮3-5分钟,加入味噌/大酱和鱼露调味。撒上葱花,就好啦!

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 --》

4 comments: