Photo: Korea Ministry of Food and Drug Safety

Shrimp and Tomato Stew

Name: Shrimp and Tomato Stew
Cuisine: South Korea
Ingredients: 30 g Shrimp; 20 g Tomato; 15 g Onion; 10 g Carrot; 15 g Zucchini; 3 g Dried kelp (dasima); 3 g Butter; 5 g Ketchup; 10 g 10 g; 0.1 g Black pepper; 0.2 g Salt; 300 ml Water

새우살토마토스튜

Soup & stew · Boiled

Soups & stewsCourse

67kcal · per serving

Not spicySpice

No porkGluten-free

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Recipe

Shrimp and Tomato Stew

Not spicyNo porkNo meat or alcoholGluten-freeContains: dairy, shellfish

Ingredients Tap an ingredient to check it off

Servings1

Shrimp새우살
30 g
Tomato토마토
20 g
Onion양파
15 g
Carrot당근
10 g
Zucchini애호박
15 g
Dried kelp (dasima)건다시마
3 g
Butter버터
3 g
Ketchup케찹
5 g
10 g10g
10 g
Black pepper후추
0.1 g
Salt소금
0.2 g
Water물
300 ml

Nutrition per serving

67kcal

6.1gCarbs

5.5gProtein

2.3gFat

280.4mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Make a broth with the kelp.
Blanch the shrimp, and score the tomato, blanch it, and peel it.
Cut the tomato, onion, carrot, and zucchini into bite-size pieces.
Stir-fry the shrimp, carrot, and zucchini in butter.
Add the tomato and onion to an oiled pan and simmer.
Add step 4, the broth, and the ketchup to step 5 and boil, then add pepper and season with salt to finish.

💡 TipBlanching the shrimp before using them lowers the salt.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.