Korean hemultan soup

1. Put the seaweed in a saucepan, pour 1.5 liters of cold water and put it on fire. Bring to a boil.
2. Put the peeled garlic in a saucepan, cook it for 2-3 minutes, then strain the broth through a fine sieve.
3. Return the strained broth to the fire in a clean saucepan. Put a third of the shrimp (unpeeled) in it, bring it to a boil again.
4. While the broth is boiling, prepare the vegetables: cut the young zucchini and daikon into circles, carrots into medium cubes, bell peppers into rings, onions into half rings, leeks and ginger into circles.
5. Put zucchini, daikon, carrots, both onions and ginger in the boiling broth. Cook everything together for 8 minutes.
6. Add seafood to the pan: crab phalanges, leftover shrimp, squid rings, unpeeled mussels. The broth must be brought to a boil again.
7. As soon as the broth boils, put the paste for hemultana (or miso), ground hot pepper. Mix well so that the paste is completely dispersed.
8. Try the soup with salt - add it if necessary.
9. The pasta has dispersed - put halibut and bell pepper cut into large pieces in a saucepan. Cook until the halibut is ready - literally 3-5 minutes on high heat. It is important that the pieces of fish remain intact.
10. Remove the ginger slices from the soup. If you like burning food, you can leave it.

The soup is ready. Serve it to the table with boiled rice and various Korean salads.

Bon appetit!