Kim Dae-seok's Zucchini Cuttlefish Soup
A clear, refreshing soup with zucchini marinated in soy sauce to prevent mushiness, enhanced with cuttlefish and mussels for a savory, crisp flavor
Ingredients needed 3 servings
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.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Ttukdak Hyung's Gwangju-Style Zucchini Gukbap
- Kim Dae-seok's Tuna Zucchini Stew
- Aha Bujang's Zucchini Pork Doenjang Jjigae
- Solo Cooking God's Pork and Squash Stew
- Kim Jin-soon's Spam Zucchini Jjageuli
- This Man's Cook Tuna and Zucchini Jjigae
- This Man's Cook's Zucchini Soybean Paste Jjigae
- Aha Bujang's Zucchini Pork Jjigae
- Okjubu's Zucchini Gochujang Jjigae
- Ttukdak Hyung's Zucchini Stew
