Scallop Haejangguk in Tomato Broth
관자해장국
A warming hangover soup of scallops and bean sprouts in kelp broth with a sautéed tomato, bell pepper and vegetable base, finished with tofu and chilies. Potassium-rich tomatoes season the soup and help the body flush out sodium.
🥘 Ingredients
Tap an ingredient to check it off.
Main
Broth
Tomato sauce
Seasoning
🧺 Korean ingredients in this recipe
- Korean Chili PeppersFresh green and red chilies, from mild to Cheongyang
- Korean Radish (Mu)Dense, sweet, crunchy Korean radish
- Tofu (Dubu)Firm, soft and silken tofu in Korean cooking
- Bean Sprouts (Kongnamul & Sukju)Soybean and mung bean sprouts for soups and namul
- Dried Kelp (Dasima)Kelp for clean, savory broth🛒 Shop on Amazon
- Clams & ShellfishClams, mussels, oysters and abalone for clean, savory broths
- GochugaruSun-dried Korean chili flakes🛒 Shop on Amazon
- Garlic in Korean CookingMinced, sliced, pickled and black — the backbone of Korean flavor
As an Amazon Associate, coo K food earns from qualifying purchases.
📘 Cooking basics for this recipe
📝 Step-by-Step Instructions
Slice the chilies diagonally, and slice the radish, carrot, onion, yellow pepper and tofu into flat pieces.
Blend the tomato sauce ingredients.
Stir-fry the sliced vegetables (except the tofu) in an oiled pan, then add the tomato sauce and stir-fry to make a tomato-vegetable base.
Bring the broth ingredients to a boil in a pot, remove the kelp, add the garlic, and when it boils again, remove the bean sprouts and scallops and set aside.
Add the tomato-vegetable base to the broth and simmer, then add the tofu and cook for about 2 minutes.
Serve in bowls topped with the reserved bean sprouts, scallops and chilies.
📊 Nutrition Facts (per serving)
Nutrition values are taken from the original recipe data and are approximate.
🎥 Watch Cooking Videos
▶Search “Scallop Haejangguk in Tomato Broth” on YouTubeFind cooking videos, tutorials, and tips→Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.
