Korean Seafood Soup

It is a blessing to have a good neighbor. And it's even better when that neighbor is your mother and a great cook! She's in her mid-seventies and my mom can still out-cook me ten times over.

This past weekend, she hosted a bible study group at her house. It was a wonderful to see her lovingly prepare so many dishes for her friends. They are never disappointed. Look at these beautiful ingredients for her meal!

Mussels and shrimp are par-cooked. Baby octopus, fish cakes, and veggies like zucchini, green onions, and mushrooms are prepared. Tofu and Korean rice cakes are also added.

She saves the liquid from par-cooking the shrimp and mussels and adds 4-5 cups of homemade chicken broth, which totals to about 1 1/2quarts. Then she seasons the broth with salt and pepper and about 1 tablespoon of minced garlic.

Using an electric pan, broth is brought to boil and all the prepared seafood and veggies are added. Cook until just heated through.

Ladle this delicious soup into small serving bowls with various hot sauces, "banchan" (Korean side dishes), and rice.

Mom's Korean Seafood Soup

Serves 12 with Korean sides

1 lb. mussels, par cooked
1 lb. shrimp (31-40 count), par cooked
1/2 lb baby octopus, thawed

1/2 lb of Japanese fish cakes, any types
3 green onions, halved, sliced in 3-inch length

7-8 large mushrooms, washed, sliced

2 large zucchinis, sliced

1/2 lb. extra firm tofu, diced

1/4 lb. Korean rice cake, optional
1 quart of homemade chicken broth

2 cups of fish stock or clam juice

1 Tablespoon minced garlic

Salt and Pepper to taste

Hot sauces like Sriracha, Chinese Chili Paste, or Korean red pepper paste to taste.

In an electric skillet, bring broth to boil, add freshly minced garlic, salt and pepper to taste.

Add part of the seafood, veggies, tofu, and rice cake, if using. Cook until heated well.

Ladle soup in individual bowls and serve. Add hot sauces to liking.

Tomorrow, I will post blog links with wonderful Korean foods.