Refreshing and Flavorful Hong Ga-ribi Soup (Scallop Soup)
Delicious Hong Ga-ribi Soup with Rich Seafood Flavor
Hello everyone! Today, we’re making a wonderfully refreshing and deeply flavorful Hong Ga-ribi soup (a type of scallop) that’s perfect for any occasion. Scallops are incredibly nutritious and delicious, suitable for all ages. Hong Ga-ribi, in particular, has a unique sweet and oceanic flavor that truly shines in a clear, invigorating broth. I’ll guide you step-by-step to create this restaurant-quality scallop soup right in your own kitchen. It’s perfect as an appetizer, a late-night snack, or even a hangover remedy! Let’s get started on this delightful recipe.
Key Ingredients- 25 fresh Hong Ga-ribi (scallops)
- 700ml clear water
- 2 large napa cabbage leaves
- 1 handful of daikon radish
- 1 stalk of green onion (scallion)
- 2 red chili peppers
- 1 green chili pepper (for a bit of heat)
- 3 whole garlic cloves
- 1 handful of fresh minari (water parsley)
- A pinch of salt
Cooking Instructions
Step 1
First, gently scrub the shells of the Hong Ga-ribi using a toothbrush or a soft brush to remove any dirt or impurities. This is the crucial first step to ensuring a clean and delicious soup.
Step 2
While most store-bought Hong Ga-ribi are pre-purged, it’s best to purge them once more at home for the clearest, sweetest flavor. Fill a bowl with cold water, add a tablespoon of salt, and submerge the cleaned scallops. Let them sit for about 30 minutes. You can change the water a few times during this period for better results. After purging, rinse the scallops thoroughly under running water to remove any remaining grit and drain them in a colander.
Step 3
Now, let’s prepare the vegetables. Slice the daikon radish into bite-sized, thin pieces (na-pak sseolgi). For the napa cabbage, discard any tough outer leaves. Slice the white stems thinly on an angle (jeom-eo sseolgi) to help release their sweetness into the broth. Cut the green onion into 5-6cm lengths. Slice one red chili pepper diagonally, and cut the other into thin rings. For garnish, you can thread a piece of minari through the red chili rings. Cut the minari into 5-6cm lengths. To ensure they are clean, soak them in water with a few drops of vinegar for about 10 minutes, then rinse well. Thinly slice the green chili pepper diagonally for a touch of spiciness.
Step 4
To keep the broth crystal clear and pristine, thinly slice the whole garlic cloves into slivers (pyeon sseolgi). Avoid using minced garlic, as it can make the soup cloudy.
Step 5
In a pot, add 700ml of water. First, add the sliced daikon radish and napa cabbage and bring to a boil. Cook until the vegetables are tender. Once the vegetables have softened, add the prepared Hong Ga-ribi. Be careful not to overcook the scallops; they only need about 5 to 10 minutes of cooking time. Overcooking will make them tough and rubbery. We want to preserve their natural sweetness.
Step 6
When the scallops are almost cooked, add the sliced garlic, chopped green onion, and sliced chili peppers. Finally, garnish with the cut minari and turn off the heat. The residual heat will be enough to lightly cook the minari, keeping it fresh and crisp. Since minari is often eaten raw, a light cooking is perfect. Taste the broth and season lightly with salt. The Hong Ga-ribi themselves have a natural savory flavor, so you won’t need much salt. Enjoy your delicious, refreshing Hong Ga-ribi soup!
