Deeply Flavorful Shrimp Soup (Saewoo Tang): Easy Shrimp Prep & Rich Broth
Master the Art of Delicious Shrimp Soup: From Effortless Shrimp Cleaning to Building a Flavorful Broth
Enjoy a delightful bowl of shrimp soup made easy! This recipe features pre-peeled shrimp for convenient eating, and uses the reserved shrimp shells to create a rich, savory broth, ensuring both deliciousness and ease of preparation.
Main Ingredients
- 15 large shrimp
- 200g Korean radish (daikon), thinly sliced
- 1 seafood broth pack (purchased)
- 1/2 zucchini, thinly sliced
- 1 pack enoki or oyster mushrooms
Seasoning Paste
- 1.5 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 0.5 Tbsp minced garlic
- 1 Tbsp anchovy sauce (chamchi-ek)
- Pinch of salt (to taste)
- 1.5 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 0.5 Tbsp minced garlic
- 1 Tbsp anchovy sauce (chamchi-ek)
- Pinch of salt (to taste)
Cooking Instructions
Step 1
For a satisfying shrimp soup, it’s best to use shrimp that are moderately large. Rinse the shrimp thoroughly under cold running water.
Step 2
Using scissors, trim the sharp horns and antennae from the top of the shrimp heads, as well as their long legs. Peel the shells off the shrimp bodies, leaving only the tail attached, and set the shells aside. This preparation makes the soup much easier to enjoy.
Step 3
Peeling the shrimp beforehand makes the soup significantly more convenient for everyone to eat and enjoy.
Step 4
Gently insert a pointed toothpick or skewer into the space between the shrimp segments along its back. Carefully pull to extract the digestive tract. Avoid pulling too forcefully, as it might break and retreat inside. Gentle pulling is key to a clean removal.
Step 5
After peeling, avoid rinsing the shrimp under water for too long, as this can wash away their natural sweetness. If there are any impurities, gently pat them clean with a paper towel.
Step 6
Now, let’s make a flavorful broth using the reserved shrimp shells. In a pot, combine 1 seafood broth pack, the prepared shrimp shells, and 1.5 liters of water. Bring to a rolling boil.
Step 7
As the broth boils, you might notice a foamy scum rising rapidly and threatening to overflow. Keep an eye on it! Once it starts boiling, reduce the heat to medium. Let it simmer for about 10 minutes, then skim off any solids like the broth pack and shells, leaving a clear, flavorful broth.
Step 8
Pour the strained broth back into the pot. Add the thinly sliced Korean radish and bring it back to a boil over high heat. Cook until the radish becomes translucent.
Step 9
Once the radish is tender, add all the seasoning paste ingredients (red pepper flakes, soy sauce for soup, minced garlic, anchovy sauce) and adjust the seasoning. It’s best to add salt only at the end, to taste, rather than all at once. Continue to simmer until the radish is fully cooked and soft.
Step 10
When the radish is tender, add the sliced zucchini and the prepared shrimp. Cook for about 5 minutes, just until the shrimp and zucchini are cooked through but still retain some texture. You don’t want to overcook the delicate shrimp.
Step 11
Once the zucchini turns slightly translucent, add the mushrooms. Finally, add the sliced green onions and chili peppers, and simmer for another 2-3 minutes. Your delicious shrimp soup is ready! For an extra refreshing and clean taste, consider adding bean sprouts or Korean parsley (minari).
