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Spicy Korean seafood soup--

Going out on a culinary limb and making seafood soup. I'm thawing a bunch of kyoot little squids, fishballs and scallops, getting ready for the cauldron. Haven't made this one before--though I can count the number of times I've cooked seafood on one hand, outside of throwing shrimp into a pot of jambalaya. We'll see what happens!

Comments

paka
Apr. 6th, 2007 04:50 pm (UTC)
Very cool! Not too long ago we found that we could fake cioppino by getting bags of frozen seafood from the Asian grocery store nearby, and combining it with water, spaghetti sauce, and wine.
spottylogic
Apr. 6th, 2007 04:58 pm (UTC)
Hmm...a not-terribly-spicy tomato soup with catch of the day? Whines will love that one :) He's gotten his seafood entree for at least this six months, maybe I'll remember it for our anniversary :) I'm not much of a seafood person, generally.

There's a really high-quality seafood vendor on our side of town, though, one that apparently supplies all the local sushi-houses with their ocean-going protein. I need to check out that place the next time I'm doing something seafoody.

Interesting recipe. An American interpretation of an Italian style dish...huh.

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