Tomato Seafood Scorched Rice Soup (Tomato Haemul Nurungji-tang)

Photo: Korea Ministry of Food and Drug Safety

Tomato Seafood Scorched Rice Soup (Tomato Haemul Nurungji-tang)

Name: Tomato Seafood Scorched Rice Soup (Tomato Haemul Nurungji-tang)
Cuisine: South Korea
Ingredients: Serves 2; 40 g [Meal kit ingredients] baby napa cabbage (alppe-baechu) (40g); 50 g beef eye of round (umoksim) (50g); 5 g perilla leaves (5g); 25 g bok choy (25g); 20 g enoki mushrooms (20g); 5 g shiitake mushrooms (5g); 30 g mung bean sprouts (30g); 30 g [Additional ingredients] squid (30g); 40 g shrimp (40g); 164 g mussels (164g); 10 g Vietnamese dried chili peppers (10g); 250 g tomatoes (250g); 4 g cheongyang chili pepper (4g); 50 g onion (50g); 10 g Korean large green onion (daepa) (white part, (white part, 10 g); 10 g sliced garlic (10g); 50 g store-bought scorched rice (nurungji) (50g); 20 g tomato paste (20g); 10 g cooking oil (10g); 5 g soy sauce (5g); 6 g gochugaru (Korean chili flakes) (6g); 3 g black pepper (3g); 20 g broth pack (dashi pack) (20g); 800 g water (4 cups = (4 cups = 800 g)

토마토 해물누룽지탕

Soup & stew · Boiled

Soups & stewsCourse

239kcal · per serving

5/5Spice

No pork

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Recipe

Tomato Seafood Scorched Rice Soup (Tomato Haemul Nurungji-tang)

🌶 Spicy 5/5No porkNo meat or alcoholContains: gluten, soy, shellfish

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

Serves 2<br>2인분 기준<br>
[Meal kit ingredients] baby napa cabbage (alppe-baechu)[간편식 재료] 알배추(40g)
40 g
beef eye of round (umoksim)우목심(50g)
50 g
perilla leaves깻잎(5g)
↔ No perilla leaves? Shiso leaves are a close cousin. In wraps, large basil or mint leaves also work.
🛒 Where to buy: Korean grocery stores (fresh produce)
5 g
bok choy청경채(25g)
25 g
enoki mushrooms팽이버섯(20g)
20 g
shiitake mushrooms표고버섯(5g)
5 g
mung bean sprouts숙주(30g)
30 g
[Additional ingredients] squid[추가 재료] 오징어(30g)
30 g
shrimp새우(40g)
40 g
mussels홍합(164g)
164 g
Vietnamese dried chili peppers베트남 건고추(10g)
10 g
tomatoes토마토(250g)
250 g
cheongyang chili pepper청양고추(4g)
4 g
onion양파(50g)
50 g
Korean large green onion (daepa) (white part,대파(흰 부분,(white part, 10 g)
10 g
sliced garlic편 마늘(10g)
10 g
store-bought scorched rice (nurungji)시판 누룽지(50g)
50 g
tomato paste토마토 페이스트(20g)
20 g
cooking oil식용유(10g)
10 g
soy sauce간장(5g)
5 g
gochugaru (Korean chili flakes)고춧가루(6g)
↔ No gochugaru (Korean chili flakes)? Mix 2 parts sweet paprika with 1 part cayenne or red pepper flakes. Less smoky and a bit hotter, so start with half.
🛒 Where to buy: Korean or Asian grocery stores (H Mart, Lotte Plaza), the international aisle of large supermarkets, or online
6 g
black pepper후추(3g)
3 g
broth pack (dashi pack)다시팩(20g)
20 g
water (4 cups =물(4컵=(4 cups = 800 g)
800 g

Nutrition per serving

239kcal

28.6gCarbs

16.3gProtein

6.6gFat

585.2mgSodium

Steps

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

Boil the broth pack in water over medium heat for 20 minutes to make broth; peel the squid and cut it into a pine-cone pattern, remove the beards from the mussels, and peel the shrimp bodies.
Peel the tomatoes and cut into 5 x 5 mm pieces; cut the baby napa cabbage, shiitake mushrooms, cheongyang chili pepper, onion, beef, and perilla leaves into thin strips and cut the bok choy diagonally.
Stir-fry the tomato paste in a pan, add the tomatoes and boil, then add the gochugaru and kelp broth (200 ml) and boil briefly to make the tomato sauce.
Heat cooking oil in a pan and stir-fry the daepa and sliced garlic; add the beef, shrimp, squid, mussels, baby napa cabbage, onion, shiitake mushrooms, and dried chili peppers and stir-fry, season with black pepper, and add the soy sauce.
Add the tomato sauce and boil for 5 minutes.
Add the bok choy, enoki mushrooms, and bean sprouts and stir-fry briefly, and finish with the perilla leaves and scorched rice on top.

💡 Tip- Tomatoes, rich in potassium, are used to help flush out sodium.<br> - Gochugaru adds spiciness and makes up for the mild flavor.

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.