Hobeop-guk (Korean Zucchini Shrimp Soup)

Slice 300 g Korean zucchini into 0.7 cm half-moons, keeping the pieces as even as possible.

If they are cut too thin, they soften quickly in the soup and lose their shape before serving.

Make a shallow slit along the back of 120 g shrimp and remove the dark vein.

Rinse them briefly under water, then drain well so the broth stays clean and the shrimp flavor remains fresh.

Put 1,100 ml water and 1 teaspoon minced garlic in a pot, then bring it to a strong boil over high heat.

When it bubbles vigorously, skim off any foam so the soup stays clear.

Add the shrimp and lower the heat to medium for about 2 minutes.

When the shells or flesh turn pink and the broth smells lightly of seafood, move on before the shrimp turns tough.

Add the zucchini and 1 tablespoon soup soy sauce, then simmer for 4 to 5 minutes.

Once the cut sides look slightly translucent, stir gently and only as needed to avoid breaking the slices.

Add the diagonally sliced green onion and simmer for 1 more minute.

Taste the broth, turn off the heat while the zucchini still keeps a little firmness.