Korean Seafood & Chicken Herbal Soup
Quick answer
- Total time
- 105 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
A whole chicken simmers for over an hour, until the broth turns milky, before the abalone, small octopus and shrimp go in.
Read more
Adding the abalone guts makes the broth deeper still; whether to include them is up to the cook.
Ingredients
Instructions
- 1
Trim large fat deposits and any remaining innards from 1 whole chicken.
Rinse the cavity well under cold water, then drain it briefly so loose blood and residue do not cloud the broth too heavily.
- 2
Put 2200 ml water, the chicken, 1 green onion, and 12 garlic cloves in a large pot.
Bring to a boil over high heat, then skim off foam as it rises to keep the broth clean.
- 3
Once boiling, lower the heat to medium low and simmer for at least 1 hour.
Keep a gentle bubbling pace; the broth should turn cloudy and the chicken meat should soften before adding seafood.
- 4
Scrub 4 abalone well with a brush while keeping the shells on, and clean 2 small octopus by removing the innards.
Cut the octopus into manageable pieces; keep abalone innards only if a deeper broth is desired.
- 5
Add the abalone and octopus to the broth and simmer over medium heat for about 10 minutes.
Stop pushing this stage once the octopus turns opaque and springy, since longer cooking can make it tough.
- 6
Add 150 g shrimp at the end and simmer only 3 to 5 minutes.
When the shells turn red and the flesh is just firm, season with 1 tsp salt, taste the broth, and serve immediately.
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