Kim Dae-seok's Zucchini Cuttlefish Soup

• zucchini 1 large
• cuttlefish 2 pieces
• mussels 200g
• watercress 1/2 bunch
• green chili pepper 1
• red chili pepper 1
• soy sauce 2 tablespoons (for zucchini marinating)
• minced garlic 1/2 tablespoon
• shrimp paste broth 1/2 tablespoon
• water 1.6L
• dried anchovies 1 handful
• dried kelp 10g

Recipe 🍳

Cooking tips 💡

• Marinating zucchini in soy sauce beforehand prevents it from breaking down during cooking, keeping the broth clear.
• Using too much minced garlic makes the broth heavy; stick to just 1/2 tablespoon for a clean taste.
• Overcooking cuttlefish makes it tough; cook quickly over high heat for tender, chewy texture.

Recommended for 🙋

• ⭐Those seeking a refreshing, clean-tasting soup for hangover relief.
• ⭐People who want to enjoy both the tender texture of cuttlefish and the sweetness of zucchini.
• ⭐Home cooks looking to master a method for making a clear, non-cloudy seafood soup.