Soup & Stew
Tomato Seafood Scorched Rice Soup
토마토 해물누룽지탕
Tomato Seafood Scorched Rice Soup is a traditional Korean Soup & Stew dish featuring Beef, Perilla Leaves (Kkaennip), Bok Choy, Enoki Mushroom. Difficulty: Hard. Ready in about 40 minutes. Tip: • tomato sodium .<br> • red pepper flakes .
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▶Search “Tomato Seafood Scorched Rice Soup” on YouTubeFind cooking videos, tutorials, and tips→🥘 Ingredients
Beef
Perilla Leaves (Kkaennip)
Bok Choy
Enoki Mushroom
Shiitake Mushroom
Mung Bean Sprouts
Shrimp
Mussel
Jalapeño
Tomato
Cheongyang Chili Pepper
Onion
Green Onion (Scallion)
Garlic
Scorched Rice
Vegetable Oil
Soy Sauce
Gochugaru (Red Pepper Flakes)
Black Pepper
Dashida (Seasoning Powder)
Pork Neck (Pork Shoulder)
Squid
Napa Cabbage
Oyster Mushroom
Dried Red Chili
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📝 Step-by-Step Instructions
1
Prepare all ingredients. Beef, Perilla Leaves (Kkaennip), Bok Choy should be washed and cut into bite-sized pieces.
2
In a pot, add water or broth as the base. Add the aromatics such as Onion and Green Onion (Scallion).
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3
Add the main ingredients: Beef, Perilla Leaves (Kkaennip), Bok Choy, Enoki Mushroom. Bring to a boil over medium-high heat.
4
Reduce heat to medium-low and simmer for about 30 minutes until all ingredients are tender.
5
Season to taste with salt and pepper. Garnish and serve hot.
