Soups

  1. Simple Sustenance

    January 5, 2013 by The Squishy Monster

    I rave about soup because it’s merely broth with a jumble of this and that but somehow, when you’re bundled up in a fuzzy blanket that matches your fuzzy socks and you’re comfortably curled up in your favorite nook, it can be a phenomenal experience to sip and slurp such a soothing concoction.  Not to mention, it’s a great way to stretch the dollar, which is a perfect post to follow up with my previous cost cutters.  I chose to use ribeye here (because I’m partial to the cut and it was on sale at my market) but truly, you can use whatever you have/like.  Muguk (this radish/beef soup) was a way to stretch beef during the period my parents were growing up because it was so rare to have.  Which again, is why soup is such a winner.  What you don’t have or can’t afford more of, you can really make go the extra mile with the distraction of fresh green onions and the beautifully tender bulk that the Korean radish brings.

    How to Make Korean Radish & Beef Soup Muguk

    5.0 from 6 reviews

    Korean Radish & Beef Soup
     
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    Recipe type: Soup
    Cuisine: Korean

    Ingredients
    • 3 tb fish sauce
    • 1 ts sesame oil
    • 2 c roughly chopped Korean radish
    • 1 ribeye (or whatever else you’re using)
    • 2 cloves minced garlic
    • 1 ts grated ginger
    • 1 tb Korean red pepper flakes (can omit)
    • 5 c cold filtered water or beef/mushroom broth
    • 4 green onions

    Instructions
    1. In a large pot, glaze the bottom with your fish sauce and oil.
    2. Toss in your radish, meat, garlic, ginger, and pepper flakes. Give everything a mix. If you have the time, allow this to set on your counter for 15-20 minutes.
    3. Begin cooking your pot on medium, pepper to taste and when your meat begins to sizzle a bit, pour in your water/broth.
    4. Bump up the heat to medium-high and bring the entire pot to a bubble until your radish gets nice and tender. Top with green onions and serve with steamed rice and Kimchi.

    This is wonderful on a cold night.  Paired with hot and fluffy steamed rice and some zing from crunchy and refreshing Kimchi, it’s really a meal that you can really cuddle up with that will provide an endless soup bowl of comfort.

    Love & warmth,

    Your Squishy Monster ^.~

    Categories: Korean Food Korean Food Soups Soups Videos | 29 Comments

  2. Things I Find Amusing +

    December 6, 2012 by The Squishy Monster

    Things I found amusing today: at a business luncheon, the gentlemen stood up for me when I went to use the restroom.  Tickled pink, I was!  It’s so rare to find organic gentlemen anymore and my friend calls a replacing phenomenon as “overt chivalry,” where now, when men display manners, they also bring with them a neon green highlighter, nearly screaming “look what I did!!”  I found more amusement when I went to refill my prescription.  I don’t know about you, but I just don’t own a fax machine so, in the end, I was actually able to text a picture of my prescription and it sufficed.  They even sent a  “thank you, have a great day” reply text.  The thing I find even more amusing is the fact that I’m amused.  My friends who are much more tech savvy than I’ll ever be are on digital clouds, streaming music that came out tomorrow and I’m not even sure what streaming is, exactly which is all the more funnier considering The Squishy Monster lives on the internet.  All I know is that her house is pink.  Last thing I found amusing today: I woke up mighty perturbed having been jolted out of my slumber by a dream of pops being chased by a vicious dinosaur.  Random much?

    Ok, enough random nonsense, let’s talk about Kimchi…

    What is Kimchi? 

    Spicy, fermented Napa cabbage.  It is on every Korean table for every meal.

    We grew up poor.  No bones about it.  Many immigrants breathlessly arrive in the States with little more than a dream in their left pocket, a photo of their loved ones in the other.  Often times, meats lined in tin cans served as our main protein.  Spam, vienna sausages, tuna?  We had it all.  Both pops and mama had a knack for making things stretch.  I attribute my resourcefulness to them.  We never threw anything away, certainly not food but they had a way of making it so delicious, we were fain to devour it.

    This jjigae (stew), is a vibrant marriage of old kimchi, scraps of veggies, and whatever potted meat that’s been left lonely in your pantry.  I hope y’all can appreciate it for what it is.  To us, kimchi is as primary as the rice that we eat it with.

    How to Make Kimchi Jjigae (Soup/Stew)

    5.0 from 4 reviews

    Kimchi Jjigae (with Tuna)
     
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    Recipe type: Soup/Stew
    Cuisine: Korean

    Ingredients
    • 4 strips of chopped Bacon
    • 2 ts minced Garlic
    • ½ tb Korean Pepper Flakes
    • ½ sliced Onion
    • 1 c roughly chopped well fermented Kimchi
    • 1 can Tuna (packed in Olive Oil)
    • 1½ c Water (or Chicken Broth) + 1 c Kimchi Broth
    • ¼ block of cubed Tofu
    • Green Onions (to scatter)
    • Optional: Glass Noodles

    Instructions
    1. Fry your bacon.
    2. Stir in your onion, garlic, and pepper flakes.
    3. Add your kimchi and allow it to soften a bit.
    4. Tumble in your tuna.
    5. Tip in your liquids. Allow it to bubble.
    6. Top with tofu and sprinkle with lots of green onions.

    Notes
    Additionally, you could boil this together with pork neck bones, brisket, seafood (really anything you’d like).

     How to make Kimchi

    How to make a different kind of Kimchi

    How to make Radish Kimchi

    How to make Kimchi Braised Chicken

    How to make Kimchi Fried Rice

    How to make Kimchi Pancakes

    How to make Kimchi Sausage Potstickers

    How to make Kimchi Soba Noodles

    Love & lots of Kimchi!

    Your Squishy Monster ^.~

    Categories: Comfort Foods Comfort Foods Korean Food Korean Food Seafood Seafood Soups Soups Spicy Spicy Veggies or Vegan Veggies or Vegan Videos | 36 Comments

  3. Craving Heat?

    November 9, 2012 by The Squishy Monster

    You’re in the right place!  This soup delivers heat in two ways.  First, it’s hot and bubbly and then, it’s red and spicy (but not so much that you’ll double over).  As always, you can tailor fit this to your own personal taste.  Don’t like that kick?  Remove the jalapeños and scale back the pepper flakes (though Korean flakes are without the seeds and much milder).

    For me, it’s like an aphrodisiac.  I love spicy and hot dishes and seafood is my favorite, and there’s something so subtly seductive about a personal pot of fierce aromatic bubbles that almost has a lulling effect on you as you slurp your way through.  It’s like the food version of a roaring fire and that’s always sexy ;)

    How to Make Silken Tofu Soup with The Squishy Monster

    5.0 from 1 reviews

    Silken Tofu Seafood Soup 순두부찌개
     
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    Ingredients
    • 6 c Mushroom Broth (or Water)
    • ¼ c dried Anchovies
    • 2 Kelp pieces
    • 4 Garlic Cloves
    • 2 Jalapeño Peppers
    • 1 Onion
    • 1 tb Fish Sauce
    • 2 tb Korean Red Pepper Flakes
    • 2 ts Sesame Oil
    • 2 c Seafood (of your choice)
    • 12 oz Silken Tofu
    • 3 Green Onions
    • 1 Egg

    Instructions
    1. Simmer your broth, anchovies, and kelp for 15-20 minutes on medium/low.
    2. Toss in your garlic, peppers, onion, fish sauce, pepper flakes, and sesame oil and allow it to reach a fierce boil.
    3. Carefully slide in your seafood, crumble in your tofu, and crack in your egg.
    4. Sprinkle with your chopped green onions allow it to bubble just until your seafood is cooked and your egg is set.

    Wishing you a hot & steamy weekend (I’ll be over there, cuddling with a box of cookies, haha)

    Love,

    Your Squishy Monster ^.~

    Categories: Korean Food Korean Food Seafood Seafood Soups Soups Spicy Spicy Videos | 49 Comments

  4. Cake & Lightning

    August 2, 2012 by The Squishy Monster

    …bc that’s just how we roll in this house, lol.

    The first of August always marks Mama’s birthday (that is, if you conveniently ignore the fact that technically, her Korean Birthday is selected on a new and different day each year according to the Lunar Calender).  Koreans consider the gestation period as the first year and age is referred to in terms of Sal 살.

    Yesterday was also subject to one of the craziest lightning storms ever.  Of course me and my friends thought it’d be brilliant to go swimming.  (Mind you, right after a large meal + the baby stages of a booming lightning storm).  Needless to say, we hung out by the lounge chairs and allowed mosquitoes to dine at an all-you-can-eat Squishy buffet.  I think there was conversation and music in the background.  I can’t say because I was waging a futile battle with the mosquitoes and I lost… my poor arms and legs look like sheets of angry red button candy.  Remember those?

    Ah, I digress.  I can’t help it.  Currently, I’m scratch-scratch-scratching, making the situation worse and as I peer into a mirror, my suspicions are confirmed HAHA.

    …but as I was saying, let’s rewind a bit.  We fused east with west and had the traditional Korean Birthday Soup and afterwards, Mama had her cake and ate it too!

    On the left, you’ll find it in it’s dried form.  Rehydrate and about 15 minutes later, you have glossy, streaky ribbons of Seaplant/Sea Mustard/Seaweed for soup OR, this salad.

    I will definitely be making a video on this but until then, here’s how I made mine for last nights dinner:

    Korean Seaweed Soup
     
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    Ingredients
    • 5 c soaked Miyuk (re-hydrated dried Seaweed)
    • 5 quarts of fresh, filtered Water
    • 3 tb Sesame Oil
    • 4 cloves of crushed Garlic
    • 3 tb Fish Sauce
    • 1 large sliced Onion
    • ½ c Clams/Mussesl/Shrimp
    • Kosher Salt
    • Freshly Ground Pepper

    Instructions
    1. Plunge your dried Miyuk in room temperature-warm water for 15-20 min. Drain and cut into bite sized pieces. Set aside.
    2. In a large pot, heat up your Sesame Oil and begin to soften your crushed Garlic.
    3. Slowly add in your Seaweed, sprinkle over your Fish Sauce, S & P and stir. Then, pour in your water with Onions and allow it to come to a bubble. Cook at medium heat for about 20 more minutes to allow the flavors to meld.
    4. Lastly, add in your Seafood.

    Notes
    You can sub out the Seafood for any other protein if you’d like. Beef Brisket is a traditional choice as well.

     

    Pulling the flavors of Summer together, I decided to bake Mama a Lemon Layer Cake, stuffed with macerated Strawberries, frosted with a fluffy, Lemon scented Whipped Cream.

    This is this Cake revamped with Meyer Lemons, instead.  There’s a lot of Lemon lovin’ going on.  I pulled back a half cup with my dairy and made up for it with fresh Lemon juice and sprinkled in a heavy dose of Lemon zest.  I opted out of a heavier Buttercream and infused the Whipped Cream with plenty of Lemon zest too.  I created a bit more height and a refreshing and summer-y layer with macerated Strawberries (I used 2 tb Sugar + 1/4 c Limoncello)

    and the big bang to the night….!

    I think I must have sat there in between bug bites, starring at this silent and wondrous sky for at least an hour.

    Crazy, huh?

    Cake & Lightning,

    Love,

    Your Squishy Monster

     

    Categories: Health/Healthy Health/Healthy Korean Food Korean Food Life Soups Soups Veggies or Vegan Veggies or Vegan | 23 Comments

  5. An Early Father’s Day

    June 14, 2012 by The Squishy Monster

    As most (not all) distinguished gentlemen of a certain age, Daddy likes what he likes.  He bites into raw Onions like Apples and grins as he dips his extra large dried Anchovies into Gochujang (Korean Red Pepper Paste).  His favorite foods include Maeuntang, Oreos, Fig Newtons, anything with Fish, and this Sujebi.  I used to sit and watch him tear dough to float into simmering broth to make these dumplings and never understood what the appeal of that was.  Mama told us that it was a meal that Daddy used to have a lot with his family because they were so poor.  Flour was inexpensive, water was free, and all sorts of scraps could be tossed in.  I think that last point is where Daddy gets his habit of pairing things that just do not go together from but, I love Daddy with all my heart and since it’s Father’s Day on Sunday and I won’t be here, I wanted to make this just for him. Happy Father’s Day Daddy.  I love you with my entire heart (craziness and all)!

    So, if you’ve got some random bits lying around and some Flour, why not give this a try?

    Sujebi, Korean Dumpling Soup 수제비
     
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    Ingredients
    Dumplings
    • 2 c Flour
    • 1 ts Sugar
    • ½ ts Salt
    • 1 tb Oil
    • ½ c Water
    Stock
    • 8 c Water
    • ¼ c Dried Anchovies
    • 2 pieces of Kelp
    • 2 tb Fish Sauce
    Veggies
    • 5-6 cloves of Garlic
    • 1 Medium Onion
    • ½ c Carrots
    • ½ c Potatoes
    • ½ c Zucchini
    Optional:
    • Chopped Kimchi
    • Shrimp
    • Mussels
    • Eggs

    Instructions
    1. Begin by heating up your water with your Anchovies and Kelp.
    2. Simultaneously, work on your dough. Sift together all your dry dumpling ingredients and slowly add in your oil and water. Mix to combine and finish off by kneading with your hands. You want to produce a smooth dough ball. Cover with plastic and refrigerate for about 30 minutes.
    3. When your water has boiled for about 20 minutes, extract the Fish and Kelp.
    4. Add your Veggies and Fish Sauce to the pot, keep in mind your Potatoes will take the longest and the starch will help thicken the soup.
    5. After your dough has chilled, smooth it out with both thumbs and begin breaking off bite size pieces. They are done when they begin to float to the surface (but double check by testing one).
    6. Salt and Pepper to taste and serve with Kimchi.

    I will be back from Florida on Sunday.

    Love & Dumplings,

    Your Squishy Monster ^.^

    Categories: Korean Food Korean Food Seafood Seafood Soups Soups Veggies or Vegan Veggies or Vegan Videos | 32 Comments

  6. The Silver Lining

    April 20, 2012 by The Squishy Monster

    I’ve only been absent for a few days now, and I’ve received messages about when a new video will be available.  It’s not that I’ve stopped.  Quite the contrary.  I’ve still been here, crafting together new recipes, polishing old ones to a new shine, editing videos and trying my best to perfect my craft altogether.  It’s a work in progress, but one that I thoroughly enjoy.  No matter how much my feet hurt or how pruned my fingers are, at the end of the day, I experience a strange mix of utter fatigue and happiness.  It’s what I love to do, what I’m passionate about.  I cannot even begin to convey the joy and pleasure I extract from a sugary Facial of Classic Syrup for a Cake or Lavender Lemonade or the incredible thrill I absorb from watching simple Groceries morph into something delicious.  It is the entire journey + reward of yummies that fuel my itch to get into that Kitchen each and every day and roll into a downy bed of Flour or immerse myself entirely in the bath of an intoxicating fermented Soup.

    So I am particularly sad to share the news that I’ve recently been click-bombed several times on my channel.  This typically means that someone purposely and repeatedly clicked on ads with the full intent to disable an account.  I was reinstated for a short while only to fall victim to it, yet again.  I’m fairly certain I know what caused it but this does nothing to impact the decision that falls beyond my control.  Needless to say, the decision stands …indefinitely.  I struggled with it all week and reached the decision that I will continue making videos.  With or without outside help.  This is via encouragement of both my Friends and Family.  I won’t allow something as trivial as this to discourage me from the path that I know that I was meant to be on.  I’ve never been so sure about anything else.  It’s my dream and I know that if it’s meant to be, that it will be realized.  I won’t ever give up.

    So today, I bring to you smiles, energy, encouragement, and a new video!!

    Spicy Crab Soup

    Spicy Crab Soup
     
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    Ingredients
    • 6-8 prepared Crab (Cut into Chunks)
    • 3 tb Fish Sauce
    • 2 tb Sesame Oil
    • 3 tb Red Pepper Flakes
    • ¼ c Korean Radish (Mu)
    • 1 ts Ginger
    • 1 Onion
    • 2 Jalenpeño Peppers
    • 3 Garlic Cloves
    • 2-3 Green Onions
    Broth
    • 8 c water
    • 2 pieces of Kelp
    • handful of large anchovies

    Instructions
    1. Bring your Broth to a boil for about 20 min. A Tea Strainer helps here. (Discard the Kelp as it tends to get a bit bitter but you can reintroduce your Anchovies to the Soup if you’d like).
    2. In a large Pot (the same one you’ll be cooking your Soup in), toss together all of your ingredients, save the Broth and Green Onions. Allow it to sit and mingle (or at least until your Broth is ready).
    3. Pour in your prepared Broth, bring your Soup to a fierce bubble (for an additional 15-20 min or so), then sprinkle with your Green Onions.

    Remember, don’t allow negativity to rent space in your head for free and don’t let anyone stand in the way of your dreams.  If they love you, they’ll provide support and encouragement.  Sometimes, (like this past week for me) things can seem awful, but all bad and dark things eventually come to the light.  I tend to lean on the Melancholy side as it stands so it’s an effort to be mindful of such things, but just keep doing you.  “You only miss the shots you don’t take,” I was told by someone I love who loves me very much.

    Thank you to everyone who has been so supportive, lending me positive energy and allowing me to wallow because eventually, I always get up =D

    Love always,
    Your Squishy Monster =D

    Categories: Korean Food Korean Food Seafood Seafood Soups Soups Spicy Spicy Videos | No Comments

  7. Jjamppong: Fun to Say, Delicious to EAT!

    March 24, 2012 by The Squishy Monster

    She’s boiling hot, a fierce deep red and her name just roooolls off your tongue (but not before she assaults it with her spiciness)!  Don’t get me wrong, there are definitely spicier things out there, but I prefer my Jjamppong to be extra spicy.  When made correctly, this dish is spiked with a punch but overall has a nice silky, velvety mouth feel with a wonderful Seafood taste.

    There are a few things to consider before creating this delicious Noodle Soup.  Don’t bother making it if you can’t obtain quality Seafood and you can’t commit just 15-20 minutes into making a nice Stock.  Additionally, you don’t want to over cook it and just bubble right before ladling over your fat strands of Udon (can sub with pasta if you can’t find Udon).

    Now, I get questions about the variations on a single Korean Dish.  Your Mama probably has her own way of baking a cake than Tommy’s Mom down the street, similarly, this is also true for Korean Food.  How a dish is created can also be impacted by what region the Dish is made.  I like to think that my resourcefulness is derivative from a Country where the people had to make do with what they had (I know that growing up, Mom and Dad could make something out of nothing like MAGIC)!  Ingredients can always be recycled into a new outfit to look brand spankin’ new and lent in an array of new and innovative ways.

    Here’s how to make Spicy Seafood Noodle Soup:

    Korean Food Jjamppong Spicy Seafood Noodle Soup

    Seafood Noodle Soup Jjamppong 짬뽕
     
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    Ingredients
    • Broth:
    • •6 c cold, filtered Water
    • •1/3 c dried Anchovies + 2 pieces of Kelp
    • •1 c Mushrooms (I used equal parts Enoki & Button but you can use whatever)
    • •2 tb good quality Fish Sauce
    • Soup:
    • •1 large Onion
    • •5-8 cloves of Garlic
    • •2 ts fresh, finely minced/grated Ginger
    • •5 strips Bacon
    • • ¼ c Red Pepper Flakes + 1 tb Sesame Oil –can sub with Veggie but not the same :( You need Korean Red Pepper Flakes here aka Gochugaru
    • •1 large Carrot
    • •2 Jalapeno Peppers (can omit)
    • •2 c Spinach (or Cabbage or Leeks)
    • •1/2 c ea of Shrimp, Mussels, Squid. Feel free to use whatever Seafood you like or is on sale)
    • •4-5 Green Onions

    Instructions
    1. Bring your Broth (Water, Anchovies, Kelp, Mushrooms, Fish Sauce) to a rolling boil for 15-20 min (later, discard your Anchovies and Kelp but keep everything else)
    2. In a separate pot, fry your Bacon, add your Onions, Garlic, Ginger, Jalapenos, Pepper Flakes + Sesame Oil then, add your Carrots, and Spinach
    3. Introduce your Broth into you second pot of goodies, bring to a gentle bubble (this is a good time to cook off your Noodles)
    4. Slide in your Seafood, remember not to overcook and only bring to a great boil right before serving
    5. Lastly, sprinkle with your Green Onions, stir, and ladle over Noodles and enjoy!!

    Notes
    I’ve had this at some restaurants with Pork Neck Bones, Zucchini, Napa Cabbage, Oysters, and sometimes even Fish (one time, canned Tuna).

    This big ole’ bubblin’ cauldron should serve 5 (maybe even more because of the Noodles) so don’t forget to share bc sharing is caring =D

    This Public Service Announcement has been brought to you by…

    Your neighborhood Squishy Monster ^.^

    Have a Great & Safe Weekend you guys!

    XOXO

    Categories: Korean Food Korean Food Noodles Noodles Seafood Seafood Soups Soups Spicy Spicy Videos | 2 Comments

  8. How to Warm Your Soul with Daenjangjigae

    December 6, 2011 by The Squishy Monster

    Whether you’re sick, or cold, this is a perfect little bowl of soothing soup that can be put together in a flash.  If you can cut up veggies, you can certainly be 15 minutes away from enjoying this on a chilly day with a hot bowl of steamed Rice and refreshing Kimchi!

     
    How to Make Korean Soybean Soup Daenjangjigae

    Soybean Soup 된장 찌개
     
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    Ingredients
    • 2 c Cold, Filtered Water boiled with 1-2 ts Dried Baby Shrimp or Anchovies
    • 2″ pieces of the following (cut into bite size bits)
    • Potato
    • Asian Zucchini
    • Firm Tofu
    • 2 Garlic Cloves
    • 1 Hot Pepper
    • 1 Green Onion
    • 2 tb Fermented Soybean Paste
    • S & P to taste
    • Optional: Baby Clams and Thinly Sliced Onion

    Instructions
    1. Bring your Water + Shrimp/Anchovies to a fierce boil (for about 20 min)
    2. Drain your Stock and drop in your Paste and Garlic. Allow the heat to melt it into your Stock.
    3. Salt and Pepper.
    4. Tumble in your Veggies (save the Tofu and Green Onions)
    5. When it’s nicely hot and bubbly, dunk in your pieces of Tofu and scatter your Green Onions over.

    Notes
    If you can’t get your hands on Traditional Korean Earthenware “Tukbaekie” or “Dolsot,” any pot will do. Having one just makes it a bubbly hot soup for longer =D If you can’t find Fermented Soybean Paste, you can sub with Miso in a pinch. If you hate the fishy flavor, you’re more than welcome to sub with Veggie Stock.

    Categories: Comfort Foods Comfort Foods Health/Healthy Health/Healthy Korean Food Korean Food Soups Soups Veggies or Vegan Veggies or Vegan Videos | No Comments

  9. Maeuntang

    December 2, 2011 by The Squishy Monster

    Mae oooh…what?

    Basically Maeun = Spicy & Tang = Soup

    I know, I know, when I break it down like that, the whole world starts making sense, huh?  LOL I kid, I kid.

    So, a few blogs ago, I blogged that where I live, the weather is a bit erratic.  That’s an understatement!  Just a couple days ago, it was 70 and today, it was 48.  I’m a true Southern Gal and cold weather scares me.  (Anything not 70 is scary weather to me, basically).  I’m from Texas where the one time I can vaguely recall it snowing, people completely freaked out.  It’s days like this week—cold, gray, and rainy that I cling to comfort food–my version of comfort food.  Spicy Fish Soup.  Yup yup =D

    Here’s how to get your own comfort

    Korean Food Meuntang Spicy Seafood Soup

    Seafood Soup Meuntang
     
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    Ingredients
    For the paste:
    • 2-3 tb Pepper Paste (Gochujang)
    • 1 tb Garlic
    • ½ ts Ginger
    • ½ ts Fish Sauce
    • ½ ts Soy Sauce
    For the Stock:
    • 7 c Water
    • 2 ts Anchovies
    • + 2 pieces of Kelp (optional)
    Soup Ingredients:
    • ½ of a small Moo (Korean Radish, Daikon, Etc)
    • 1 small/medium Onion
    • 2-3 Green Onions
    • 2 Korean Peppers or Hot Peppers
    • 1 package Enoki Mushrooms (You can also use the Button variety in a pinch)
    • Bundle of Watercress
    • ½ lb Clams
    • ½ lb Shrimp
    • 2 small/medium Croaker, Snapper, Bass, Cod, Pollack (or whatever fish you like, really)
    • 2 ts Pepper Flakes (Gochugaru)

    Instructions
    1. Whirl everything for the paste in a food processor until smooth. Lumps are ok.
    2. Bring everything for your stock to a fierce bubble for at least 20 minutes.
    3. Drain and introduce the Paste and Flakes to your Stock.
    4. Sink in your Clam and Fish
    5. Tumble in your Veggies (save the Green Onions, Watercress, Mushrooms). Bring to a boil.
    6. Add in your Shrimp.
    7. Lastly, top with the remaining Veggies.

    Notes
    To make this less spicy you can leave out the Hot Peppers, Pepper Flakes or dilute with more Stock (just be careful bc you don’t want all of your nice ingredients to be completely submerged in Broth).

     

    Love ya’ll & Hope ya’ll have a Spicy Day!  (Both in, and out of the Kitchen) =D

    Categories: Korean Food Korean Food Seafood Seafood Soups Soups Spicy Spicy Videos | No Comments

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    Welcome to The Squishy Monster!

    Here, I'll share the stories of my on going love affair with food as well as step-by-step tutorials/cooking videos featuring original recipes. I'm a firm believer that despite our differences, our one commonality as humans? Food.
    I'm 100% Southern & 100% Korean. My name is Angela and my friends call me The Squishy Monster.

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