Tomato Seafood Scorched Rice Soup

Ingredients

2인분 기준<br> •[간편식 재료] Napa Cabbage(40g), Beef Neck(50g), Perilla Leaf(5g), Bok Choy(25g), Enoki Mushroom(20g), Shiitake Mushroom(5g), Bean Sprouts(30g)<br> •[추가 재료] Squid(30g), Shrimp(40g), Mussel(164g), Vietnamese Dried Chili(10g), Tomato(250g), Cheongyang Chili(4g), Onion(50g), Green Onion(흰 부분, 10g), Sliced Garlic(10g), Store-bought Scorched Rice(50g), Tomato Paste(20g), Cooking Oil(10g), Soy Sauce(5g), Chili Powder(6g), Pepper(3g), Broth Pack(20g), Water(4컵=800g)

Instructions

1. 1

   Add the broth pack to water and boil over medium heat for 20 minutes to make broth; peel the squid and cut into a pinecone shape, remove the beard from the mussel, and peel the shrimp body.

   
2. 2

   Peel the tomato and cut into 5x5mm pieces; julienne the napa cabbage, shiitake mushroom, cheongyang chili, onion, beef neck, and perilla leaf; and diagonally cut the bok choy.

   
3. 3

   Stir-fry tomato paste in a pan, add tomato and boil, then add chili powder and kelp broth (200ml) and boil briefly to make tomato sauce.

   
4. 4

   Heat cooking oil in a pan and stir-fry green onion and sliced garlic, then add beef neck, shrimp, squid, mussel, napa cabbage, onion, shiitake mushroom, and dried chili and stir-fry, season with pepper, and add soy sauce.

   
5. 5

   Add tomato sauce together and boil for 5 minutes.

   
6. 6

   Add bok choy, enoki mushroom, and bean sprouts and stir-fry briefly, and top with perilla leaf and scorched rice to finish.