Ingredients:

  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, sliced
  • 6 cups water or fish stock
  • 1 tablespoon Korean soy sauce
  • 1 teaspoon gochugaru
  • Salt, to taste
  • 200g shrimp, peeled and deveined
  • 200g squid, cleaned and sliced
  • 200g white fish fillets, cut into bite-sized pieces
  • 150g soybean sprouts, rinsed
  • 1 medium zucchini, sliced into half-moons
  • 2 green onions, chopped
  • 4 cups cooked white rice
  • Sesame oil, for drizzling
  • Extra gochugaru for garnish

Instructions:

  1. Heat vegetable oil in a large pot over medium heat. Add diced onion, minced garlic, and sliced ginger. Sauté until fragrant, about 3-4 minutes.
  2. Pour in water or fish stock; bring to a boil. Stir in soy sauce, gochugaru, and salt. Reduce heat to a simmer.
  3. Add soybean sprouts and sliced zucchini to the simmering soup. Cook for 10 minutes, allowing vegetables to soften.
  4. Add shrimp, squid, and fish pieces to the pot. Stir well. Cook for another 5-7 minutes, or until seafood is cooked through and opaque.
  5. Adjust seasoning with salt if needed. To serve, place cooked rice in bowls, ladle soup over the top, and garnish with chopped green onions and a drizzle of sesame oil.