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Seafood Kimchi Soup


  • 8 large prawns, peeled and deveined (reserve shells)

  • 250g salmon fillet

  • Salt and pepper - for prawns and salmon

  • 6-8 small red onion, sliced

  • 1 zucchini, cut into chunks

  • 1 small carrot, peeled and cut into chunks

  • 150g cauliflower, cut into florets

  • 2-3tbsp kimchi

  • 1tbsp gochujang

  • 1/2tsp sugar

  • 1/2tsp salt


  1. Season salmon and prawns with salt and pepper.

  2. Saute prawn shells with 4tbsp cooking oil on low heat till fragrant. Reserve both oil and shells. Drain shells on paper towels.

  3. Simmer shells with 1 cup of water for 20mins.

  4. In a soup pot, add in some prawn oil and saute onions till soft. Add in carrots and continue to cook for a few mins.

  5. Strain prawn stock into the pot and bring to a simmer.

  6. Add in kimchi and gochujang, saute for 1min.

  7. Add in vegetables, salt and pepper. Mix well and let simmer for 5mins.

  8. When done, gently break salmon into smaller pieces if needed.


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