Main ingredients
shrimpradishonionbean sproutstofucrown daisywater dropwortgochugaruanchovy saucedoenjanggarlicdasidagreen onion
Ttukdak Hyung's Saeu-tang
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.
Ingredients needed 3 servings
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.
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