Seafood Sizzling Rice Soup (Nurungji-tang)

How to make it

Amounts in the steps are for 2 servings.

1. 1

   Cut all the ingredients into bite-size pieces.

2. 2

   Blanch everything except the green onion, garlic and grated ginger.

3. 3

   Heat 3 tbsp of oil in a pan, then add the cut green onion, garlic and grated ginger and stir-fry.

4. 4

   When the green onion and garlic are fragrant, add 1 tbsp of soy sauce and 1 tbsp of rice wine.

5. 5

   Add all the blanched ingredients, stir-fry briefly, then add enough stock (or water) to cover them well.

6. 6

   Season with 2 tbsp of oyster sauce and a little white pepper. (The scorched rice is already seasoned, so don't season too heavily.) Thicken with the starch slurry and finish with 1 tbsp of sesame oil.

7. 7

   Fry the scorched rice in very hot oil.

8. 8

   Pour the sauce over the fried scorched rice and eat together.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the sauce is too salty, stretch it with stock and bring the body back with a little starch slurry.