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Modu Recipe

Jung Ho-young's Spicy Seafood Nurungji Tang

A generous drinking snack made by stir-frying various premium seafood and vegetables in chili oil, simmering them deeply, and pouring over crispy nurungji.

Ingredients needed 3 servings

Recipe

Cooking tips

  • Blanching the seafood briefly in boiling water beforehand prevents excess water from being released during cooking and keeps the seafood from becoming tough.
  • For nurungji tang, the seasoning sauce must cling thickly to the solid ingredients, so when using starch slurry, adjust it to a thick consistency so it doesn't become too thin.
  • Pouring the boiling seafood sauce immediately over freshly fried hot nurungji allows you to maintain the characteristic sizzling sound and crispy texture for a long time.

Recommended for

  • Those who want to make a luxurious Chinese-style single-course drinking snack packed with fresh seafood themselves.
  • Those who enjoy the harmony of sizzling sounds, crispiness, and a spicy yet thick broth.
  • Those considering a splendid and generous main dish for hosting guests or a home party.

Shop ingredients on Coupang(Ad)

nurungjishrimpscallopssquidmanila clamsabaloneonionlarge green onionbok choynapa cabbageasparagusshiitake mushroomswood ear mushroomscheongyang chili peppergarlicVietnamese chili pepperminced gingercheongjusoy sauceblack pepperchicken stock powderoyster saucesesame oilchili oilwaterstarch

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