A âdemand food partyâ that awakens your sleeping food DNA
Passing through the blue sea where the cold wind blows
Fresh, freshly caught seafood!
A blue crab that is full of fat and
Even abalone, which is full of the scent of the sea!
Plenty of fresh seafood!
Add broth to enhance the umami of seafood
When clams begin to open their mouths one by one
Finished with octopus, the ultimate in visuals!
Chilly weather, plentiful seafood and
Soothe your stomach with a hot soup
Today's menu, seafood soup
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With gochujang sauce or red pepper powder
There's also a red seafood soup
A place where you can enjoy the natural taste of seafood
Is there a clear bath too?!
The explanation of âseafood soupâ in the dictionary is to season various types of seafood with gochujang
A dish flavored with a sharp and refreshing soup
But actually, seafood soup
It refers to all types of soup made with seafood.
Therefore, adding fish and boiling it white
A type of seafood soup
If so, go to the red seafood soup and clear water
Are the ingredients contained different?
What are the representative fish in a clear bath
Sea bream, cod, rockfish, pufferfish
All of them are white fish and are low in fat
The characteristic is that it has a low fishy smell
It is characterized by the refreshing taste of the clean soup
On the other hand, red fish is greasy because
Add the gochujang, cook it as a stew, and eat it.
The main difference between clear soup and seafood soup containing gochujang is soy sauce.
Use salt for a clear bath
The point is to keep the soup clear and boil it lightly
The word âgeography,â which refers to a clear bath, comes from Japanese.
In Japanese, âchiri-chiriâ means âchiggl-ziggleâ
It describes the appearance of losing weight when fish meat is added to hot broth.
So in Japan, white fish, vegetables, etc. are put in a pot and boiled
Japanese food eaten with sauce is called chirinabe.
Freshly boiled fish soup influenced by Japanese
It was collectively called âgeography.â
Mainly because there was no red pepper powder in the past
It is presumed that they enjoyed seafood in a clear bath.
To General Kim Bang-gyeong, who met the emperor of the Yuan Dynasty during the Goryeo period
Through records where it is written that the emperor of the Yuan Dynasty offered rice and fish soup that Goryeo people liked
You can see that Goryeo people loved fish soup.
âClear seafood soupâ that makes you feel refreshed
The best combination for drinking alcohol!
âRed seafood soupâ with a sharp soup
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Very charming! A feast of fresh seafood
The number one seafood in the seafood soup that always comes to mind, blue crab
Plump, fattened autumn blue crab
More than a female crab that lost weight due to spawning in the fall
The plump crab is delicious!
Spring crab is delicious when eaten with soy sauce crab
Ovaries are full and soft, synonymous with rice thieves
Soy sauce crab made from female crab in spring
Steamed blue crab made from autumn blue crab full of plump white flesh
A way to buy good blue crab!
First of all, you can tell the difference between male and female by looking at the pattern on the boat.
Also, if water doesn't come out when you press your stomach slightly and it's hard
Fresh blue crab full of flesh
Also, weight is more important than size.
What is heavy is a blue crab full of fat
Seafood number 2 in the seafood soup that comes to mind over and over again, shrimp
One type of shrimp that is often added to seafood soup is barley shrimp
It features a chewy texture and savory sweetness the more you chew
With its unique umami and flavor
Prawns that fill the broth with deep flavor
Also, shrimp and prawns are often added to seafood
It's precious, but it can be seen a lot in seafood soup recently
Jeju Island crayfish
Crayfish known as Jeju Island's lobster
The skin is hard and has a shape similar to a lobster.
Sometimes I leave shrimp for a long time to flavor the soup
When you turn reddish and your body is bent
Eating it right away is a delicious way to eat shrimp in a seafood soup
Seafood number 3 in the seafood soup that comes to mind over and over again, octopus
A slippery yet powerful presence
Fresh autumn octopus
Yeonpo-tang with octopus that has a refreshing soup flavor
If you look at the soup that turns red even after soaking octopus for a while
You can see that octopus makes the soup taste even more delicious.
Selected by the Demand Gourmet Association from now on
Here are some âseafood soupâ restaurants you should go to before closing the door.
The first dining room
Boiled with fresh seafood that comes from Jeju Island every day
A place where you can enjoy a refreshing seafood soup
'Jeju Auntie's House' in Dunchon
A place hidden deep inside a nostalgic traditional market
With fresh seafood that comes from Jeju every day
A hearty stew
An explosion of umami!
Abalone seafood soup with an excellent refreshing soup flavor
Even soft and chewy patterned squid
A place where you can enjoy Jeju Island's seasonal seafood
The owner from Jeju Island is in Jeju every day
Bring fresh seasonal seafood
Refreshing abalone seafood soup
Enjoy abalone seafood soup with Jeju soju
Generously filled with lilies and clams
Clams full of umami and
A soft lily with plump flesh
Derived from fresh clams and lilies
The deep and rich flavor of the abalone seafood soup
Put ramen in the broth left over from the seafood soup
If you boil it in a bobble-bob
Slurp! Ramen with seafood broth
Add plenty of clams and lilies, and even crayfish
After seasoning with miso paste, garlic, and red pepper powder
Pour bottled water over it
If you boil it bobble~
The broth from the seafood adds umami
If you add a fresh bow and abalone
Abalone seafood soup ready!
Another menu, patterned squid sashimi
Throw patterned squid into boiling water
Boil it properly
The more you chew, the softer
Patterned squid sashimi with a chewy texture
Contains moisture and has a moist, chewy texture
Han Joo-pyeong: It was a beach
Second dining room
Brewed with fresh rockfish
A place where you can enjoy a rich, white soup
'Shinbok Chon' in Yeouido
A place where you can enjoy dishes made with fresh seafood
A place full of fresh seafood brought in by hand
Put the whole rockfish and bring it to a boil
Pale white and rich
Clear rockfish soup with an excellent deep soup flavor
A place where you can enjoy high quality seafood dishes
A town that is constantly visited by office workers day and night
Rumor has it that they have decided to use fresh seafood for a long time
Even if it only accepts regular customers, the space is small
Places where reservations are required
Because the owner who loves seafood is extraordinary
Use fresher and tastier seafood
Cook raw rockfish for a long time
As thick as a beef bone
A clear rockfish soup with an attractive immaculate soup
From the color to the unusual rich soup
A highly addictive soup that you can eat without a break
Uriki clear soup that is as thick as milk wraps around the esophagus
A flavor that even people who don't like fishy flavors can enjoy
Put in a whole, well-groomed rockfish
After pouring enough water to cover the rockfish
Like stewing beef bones
Cook for a long time
The flesh of a rockfish that shatters even if you touch it
Season all the broth with garlic, chongyang pepper, etc.
Put on chewy homemade rice and buttercup
A clear rockfish soup made in a delicious way
Han Joo-pyeong: I've never seen a rockfish like this
The third dining room
With a warm heart like the taste of a mother's hand
A place where you can enjoy monkfish soup
Seongsu-dong 'Seongsu Agu Steam'
A big, fat monk
Cut it into large pieces
Topped with plenty of pot
Agui-tang with a cool and refreshing taste
Moist and soft monkfish meat
Regular customers continue to visit with their sincerity
A place where you can enjoy refreshing monkfish soup
With the owner who has been running the store for 22 years
Employees who have been with us for over 10 years
They got along well for a long time and got along like parents and sisters~
A place that is always full of regular customers with a warm heart
Agui-tang, the signature dish of this restaurant
The soup tastes like drinking it when you're thirsty after a workout
Refreshing taste like a sip of water
Pour monkfish meat and cool broth on top of the rice
If you grate it evenly
Unbeknownst to me, a bowl of rice popped out of nowhere!
Even though it's a simple ingredient, you can feel the deep flavor of the soup with your whole body
It contains plenty of plump monkfish meat.
Monkfish meat that is soft yet has a chewy texture
I froze it right in the boat as soon as I caught it
Use a demagogue
The thick, plump, and plump meat of the monkfish remains the same!
Freeze it as soon as you catch it and fill it with plenty of fresh monkfish
Add the broth and plenty of fragrant mince!
The king and the arrogant are also thrown generously!
An attractive monkfish soup with a deep flavor of broth and tender flesh