Korean Spicy Seafood Soup | Seonkyoung Longest

I'm finally back~!! WOOTWOOT~!!
Since I started working at the restaurant, I really didn't have any time to film and upload videos.
But I will try my best!!!
Thank you so much for watching my videos, you guys are the best!!! Thank you so much, I love you all!!

XoXo

♥ Please Subscribe my channel for more delicious recipes!
http://www.youtube.com/user/SeonkyoungLongesthttp://www.youtube.com/subscription_center?add_user=SeonkyoungLongest

♥ Visit my website for written recipes and everyday meal! - http://www.SeonkyoungLongest.com

♥ Add me on Facebook for everyday update!- http://www.facebook.com/seonkyounglongest

♥ Follow me on Instagram!- http://instagram.com/Seonkyoung

♥ Follow me on Twitter! - http://twitter.com/Seonkyoung

♥ Any Questions! :D - [email protected]


=========================================
♥ Korean Spicy Seafood Soup Full Recipe : http://seonkyounglongest.com/?p=1828
=========================================


Korean Spicy Seafood Soup Ingredients:
5"x10" Dried seaweed, AKA Konbu or Dashima, soaked in 7 cups of water for 20 min
2 Tbs. Sesame oil
2 Tbs. Gochugaru, AKA Korean red pepper flakes
Thumb size ginger, cut into halves smashed
4 Cloves garlic, smashed
2 Green onion, whole
1/4 tsp. salt
1/8 tsp. pepper
2 dried shiitake mushrooms
1 Fresno, AKA red jalapeño, cut into halves
1/2 of Medium yellow onion, cut into halves
3 Tbs. Fish sauce(3 crabs brand)
10 Clams, soak in salted water for at least 1 hour to get rid of its sand
10 Mussels, cleaned
1/4 cup Calamari, cleaned, cut into 3/4" rings
4 Large shrimps (16/20), peeled and deveined
8 oz. Fresh/dry udon noodles or fresh ramen noodles, cooked by following the directions of the package you are using
Tong ho AKA Crown daisy for garnish, optional
Enoki mushrooms for garnish, optional
Brown beech mushrooms for garnish, optional
Slices of fresno for garnish, optional
Sliced green onion for garnish, optional