Ttukdak Hyung's Saeu-tang

• 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 🍳

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.

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.