Seafood and Crispy Rice Soup (Haemul Nurungji Tang)
A Heavenly Delicacy: Seafood and Crispy Rice Soup (Haemul Nurungji Tang)
While some ingredients might seem unfamiliar, preparing this dish is surprisingly simple once you have everything ready. Enjoy a delicious Seafood and Crispy Rice Soup at home, perfect for special occasions or impressing guests!
Main Ingredients- 150g large shrimp (peeled, deveined)
- 250g scallops (cut into bite-sized pieces)
- 250g baby bok choy (trimmed, leaves separated)
- 100g carrots (thinly sliced)
- 1/2 large leek or 1 stalk of green onion (white part only, sliced diagonally)
- 1 medium onion (sliced)
- 1 can whole straw mushrooms (drained, halved)
- Canned water chestnuts (drained, quartered)
Soup Sauce- 900g chicken broth
- 2 cups water
- 100g ketchup
- 2 tbsp oyster sauce
- 1 tsp soy sauce
- 900g chicken broth
- 2 cups water
- 100g ketchup
- 2 tbsp oyster sauce
- 1 tsp soy sauce
Cooking Instructions
Step 1
Prepare one 900g can of chicken broth, which will form the rich base of your soup.
Step 2
Get ready the highlight: 1 pack of glutinous rice crispy rice. Typically, one pack is enough for about 8 servings.
Step 3
Let’s prepare the main ingredients. Wash 250g of baby bok choy and trim off the tough base, separating the leaves. Thinly slice 100g of carrots into elegant rounds. (Tip: You can easily find fresh and diverse ingredients through online grocery services like Coupang Global.)
Step 4
Slice 1 medium onion into thick strips. This will add sweetness and depth to the sauce.
Step 5
Prepare the white parts of the leek or green onion. Cut them into 2-3 inch sections.
Step 6
Slice the prepared leek or green onion diagonally at a 45-degree angle. This helps to release their aromatic oils more effectively.
Step 7
Prepare the straw mushrooms, which offer a wonderfully tender texture that complements the soup. (If straw mushrooms are unavailable, fresh wood ear mushrooms are a delicious substitute.)
Step 8
Drain the water from the canned straw mushrooms using a sieve. Rinse them gently under running water to remove any debris. Avoid over-washing to preserve their flavor.
Step 9
These water chestnuts retain a pleasant crispiness even when cooked. (Bamboo shoots can be used as an alternative.)
Step 10
Drain the water chestnuts using a sieve and rinse them briefly under running water.
Step 11
Cut the water chestnuts into quarters. Halve the straw mushrooms.
Step 12
Prepare the seafood. Cut 250g of scallops into bite-sized pieces (about quarters). Peel and devein 150g of shrimp. (If using frozen seafood, thaw it in cold water. Feel free to substitute shrimp and scallops with squid, conch, or abalone.)
Step 13
Thinly sliced carrots, shrimp cut halfway through the body (leaving the tail intact), and quartered scallops. All your ingredients are prepped! The cooking process is now straightforward.
Step 14
Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the sliced leeks or green onions and sauté until fragrant, creating a flavorful base.
Step 15
Once the leeks/green onions are aromatic, add the scallops and shrimp. Sauté until they are about halfway cooked.
Step 16
Add the sliced onions to the pan.
Step 17
Sauté until the onions become translucent, then turn off the heat. (Be careful not to overcook the seafood.)
Step 18
Now, let’s make the delicious soup sauce. In a pot, combine 900g chicken broth, 2 cups water, 100g ketchup, 2 tablespoons oyster sauce, and 1 tsp soy sauce. Stir well. (You can adjust the amount of ketchup to your preference.)
Step 19
Once the sauce begins to boil, add the sautéed seafood.
Step 20
Add all the remaining prepared ingredients (baby bok choy, carrots, mushrooms, water chestnuts) to the pot. Turn the heat up to high and bring to a boil.
Step 21
When the soup is bubbling, add the baby bok choy and immediately turn off the heat. The residual heat will cook the bok choy to a perfect crisp-tender consistency. While the soup simmers, let’s fry the crispy rice.
Step 22
To achieve a good puff, fry the crispy rice at a slightly higher temperature than usual. Control the heat to fry them until golden brown. Arrange 2-3 pieces of fried crispy rice in each serving bowl.
Step 23
Observe the difference in size before and after frying! The crispy rice puffs up significantly.
Step 24
Pour the hot soup over the crispy rice in the bowls. You’ll hear a satisfying ‘sizzle’ as your Seafood and Crispy Rice Soup is ready! (Be cautious, it’s hot.)
Step 25
This dish was once very popular! While preparing the ingredients might take a little effort, it’s a highly recommended special dish that offers excellent flavor, nutrition, and a unique dining experience. It’s sure to make your special meal even more memorable.
