Comments on: White Prawn and Mussle Stew (Saewoo Honghap Tang)

By: John

John — Mon, 22 Jan 2007 10:33:24 +0000

You don’t de-vein the prawns??아이구…

Anyway,I always take the head and shell off and remove the intestinal tract.I guess Koreans don’t(individuals and restaurants)

Actually,the way Westerners and Koreans prepare seafood,especially fish, is quite different.Westerners just eat the flesh and the fish is separated from the spine.Koreans eat the flesh,알,and don’t seem to mind spending a long time picking out the bones.

By: sue

sue — Mon, 22 Jan 2007 10:56:27 +0000

Actually, I usually clean the prawns before I cook them.
Just this time, I didn’t do it to see if I am going to survive still. I am just kidding. I wanted to take a picture of shaped but cooked prawns because that seems to look tastier.

My husband never eats fish at a restaurant in Korea because of the bones. I always separate the bones from the fish and hand it out for him, it is like feeding your baby birds.

I also don’t like eating fish eggs (not including caviar) nor head either.

By: Evil Jonny

Evil Jonny — Mon, 22 Jan 2007 14:14:35 +0000

This looks so fantastic, especially with the cold weather. Thanks for sharing this recipe.

It’s impossible to buy ssukgat here, so I’m currently trying to grow it in my backyard garden. Wish me luck! It’s about 2-3 inches tall now. Fingers crossed.

By the way, would it be possible for you to share the Korean names of the dishes in Korean characters as well, for your dishes? I’m learning Korean now and I would like to recognize the dish in its original Korean characters, too. Just an idea. Maybe it will also drive more traffic to your great site.

By: Kat

Kat — Mon, 22 Jan 2007 18:10:37 +0000

a nice dish to warm up with.

By: tigerfish

tigerfish — Mon, 22 Jan 2007 23:16:34 +0000

Great dish for a cool weather! Agree that such soup stew tastes best when kept hot throughout the meal. Great job! Better than restaurant, as you have generous servings of prawns and mussels ;D

By: sue

sue — Tue, 23 Jan 2007 12:12:15 +0000

Evil Jonny,
Man, you have everything planted in your backyard, don’t you?
I am going to plant my own herbs and etc in couple of months time too.
I will write the dish name in Korean characters from now on as well.

Kat, It is very nice to warm your body with.

Tigerfish,
I think you know me very well. Generous servings of prawns and mussels are the best.

By: beloved

beloved — Tue, 23 Jan 2007 13:56:00 +0000

This soup looks SOOOOO good! I’m planning to make some 매운탕 for dinner tonight but I think I might pick up some mussels while I’m out and make this soup. Yum.

By: beloved

beloved — Mon, 29 Jan 2007 01:30:37 +0000

Hey Sue,
Just want to let you know I made this soup today and my husband and I LOVED it! Your recipe was perfect. I paid tribute to you and this soup on my blog. Thank you so much!!!

By: sue

sue — Mon, 29 Jan 2007 05:09:59 +0000

Hi beloved,
That is just great. I will check out your blog soon.

By: Aini

Aini — Thu, 03 May 2007 12:50:55 +0000

Singapore is always hot. No winter cold even the rest of world is enjoying a winter wonderland, or an April Snow. But the soup looks so inviting and warming….I will try this next, on a portable boiler - like you said- to get that restaurant feeling.