Yoon Yi-ryeon's Seafood Tangguk

• 3L water
• 150ml mussels
• 150ml manila clams
• 1 hard clam
• some shrimp
• appropriate amount of squid body
• appropriate amount of radish
• appropriate amount of tofu
• 1/3 block konjac
• appropriate amount of chikuwa fish cake
• 1 tablespoon soup soy sauce
• 1 tablespoon sea salt
• 1-2 tablespoons mirin

Recipe 🍳

Cooking tips 💡

• When boiling seafood tangguk, keep the lid open to prevent overflowing or trapping any fishy smell.
• Make sure to cut off and wash the dark innards of the clams well to prevent the broth from turning red or developing an off-flavor.
• Do not make anchovy stock; use only seafood for a clean broth. Adding too much radish may cause a radish smell.
• In winter, adding oysters will enhance the depth of flavor.

Recommended for 🙋

• ⭐Those who prefer a clean and refreshing tangguk without greasiness.
• ⭐Those who want to try Gyeongsang-style seafood tangguk for holidays or special occasions.
• ⭐Those looking for a light soup dish using seafood.