SoupsMedium
Haemul Nurungji Tang (Seafood Scorched Rice Soup)
For 2 servings, this seafood scorched rice soup auto-scales with crisp and savory texture.
Prep 20minCook 25min2 servings
haemul nurungji tangseafood soupscorched rice soupKorean tangcrispy rice broth
Instructions
- 1
Devein shrimp and cut squid into bite-size pieces.
- 2
Slice onion, quarter bok choy, and rinse mussels well.
- 3
Boil water, then add garlic, onion, and mussels; simmer 5 minutes.
- 4
Add shrimp and squid, season with oyster sauce, salt, and pepper, then cook 4 minutes.
- 5
Add bok choy and cook 1 minute to keep it vibrant.
- 6
Add scorched rice right before serving for both crisp and softened textures.
Tips
Add scorched rice at the table to avoid sogginess.
Do not overcook seafood to keep it tender.
Nutrition (per serving)
Calories
365
kcal
Protein
27
g
Carbs
41
g
Fat
10
g
Adjust Servings
2servings
→
servings
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