Ttukdak Hyung's Saeu-tang

Name: Ttukdak Hyung's Saeu-tang
Cook time: 20 min
Total time: 20 min
Yield: 3 servings
Cuisine: Korean
Ingredients: Shrimp (or leftover shrimp and shrimp heads), suitable amount; Radish, suitable amount; Onion, 1; Bean sprouts, one handful; Tofu, half block; Crown daisy or water dropwort, suitable amount; Water, 1L; Gochugaru (red pepper flakes), 4 tbsp; Anchovy sauce, 4 tbsp; Doenjang (soybean paste), 1 tbsp; Minced garlic, 1 tbsp; Dasida (beef stock powder), 1 tbsp; Green onion, 1 stalk

A spicy saeu-tang made by boiling leftover shrimp and shrimp heads with vegetables, flavored with anchovy sauce and doenjang for a savory and refreshing broth.

🙋 Recommended for

⭐ Those who want to most thriftily and refreshingly transform leftover shrimp pieces and heads from grilled shrimp into a second dish.
⭐ Those seeking a perfectly spicy and bracing broth dish for a hangover that feels like a punch to the stomach.
⭐ Those who want to recreate the deep, umami-rich seafood stew style of a raw fish restaurant or spicy stew specialty shop at home.

20 min Difficulty Easy Soups & stews

Main ingredients 🥩

shrimpradishonionbean sproutstofucrown daisywater dropwortgochugaruanchovy saucedoenjanggarlicdasidagreen onion

Tags 🏷️

broth dish late-night snack hangover cure

Detailed recipeQuick recipe

Ingredients needed 🛒3 servings

Shrimp (or leftover shrimp and shrimp heads), suitable amount
Radish, suitable amount
Onion, 1
Bean sprouts, one handful
Tofu, half block
Crown daisy or water dropwort, suitable amount
Water, 1L
Gochugaru (red pepper flakes), 4 tbsp
Anchovy sauce, 4 tbsp
Doenjang (soybean paste), 1 tbsp
Minced garlic, 1 tbsp
Dasida (beef stock powder), 1 tbsp
Green onion, 1 stalk

Recipe 🍳

Layer the bottom of a pot with sliced radish (thin coin cuts), sliced onion, clean bean sprouts, and tofu cut into bite-sized pieces. Place the shrimp and shrimp heads on top.
Carefully pour 1 liter of water into the pot with the ingredients.
Generously place crown daisy or water dropwort on top to add aroma to the broth.
In a small bowl, combine 4 tbsp gochugaru, 4 tbsp anchovy sauce, 1 tbsp doenjang, 1 tbsp minced garlic, and 1 tbsp dasida. Mix to make the seasoning paste.
Stir the prepared seasoning paste into the broth until well dissolved. Then bring it to a rolling boil so the flavors of the ingredients and shrimp stock fully extract.
When a refreshing and spicy broth is achieved, add chopped green onion and lightly boil for one more minute to finish.

Put radish, onion, bean sprouts, tofu, and shrimp in a pot. Add 1 liter of water and bring to a boil.
Add the seasoning paste made by mixing gochugaru, anchovy sauce, doenjang, garlic, and dasida, along with aromatic herbs (water dropwort/crown daisy). Boil together.
Once the broth is well infused, finish by adding chopped green onion as a garnish.

Cooking tips 💡

If you collect and boil the heads from grilled salted shrimp or fried shrimp, the savory and rich extract from the innards will infuse the broth, deepening the flavor significantly.
Using 1 tablespoon of doenjang as a base seasoning perfectly masks any fishy smell from the seafood while supporting a deep, savory broth.
Just before turning off the heat, add fresh water dropwort or crown daisy to clean and refresh the finish of the spicy stew, cutting through any heaviness.

Shop ingredients on Coupang(Ad)

shrimp radish onion bean sprouts tofu crown daisy water dropwort gochugaru anchovy sauce doenjang garlic dasida green onion

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