Seafood Perilla Soup

Ingredients

Webfoot Octopus 80g, Abalone 100g, Cocktail Shrimp 50g, Onion 560g Green Chili 17g, Red Chili 17g, Egg 60g, Rice Wine (Cheongju) 15g 국물 : Peeled Perilla Seed Powder 100g, Low-sodium Soy Sauce 15g, Chopped Garlic 15g, Chopped Green Onion 7g

Instructions

1. 1

   Blanch the webfoot octopus, abalone, and cocktail shrimp separately in water.

   
2. 2

   Use the leftover blanching water for the broth here and add rice wine.

   
3. 3

   Cut the onion, green chili, and red chili into bite-size pieces.

   
4. 4

   Fry the egg into yellow and white sheets and cut into bite-size pieces.

   
5. 5

   Add the hulled perilla powder and broth ingredients to the prepared broth and boil.

   
6. 6

   Add the prepared ingredients to the pot, pour in broth, and boil to finish.