Spicy Seafood Stew

Name: Spicy Seafood Stew
Total time: 5 min
Cuisine: Korean
Ingredients: Frozen shrimp As needed; Frozen scallops As needed; Octopus As needed; Dried kelp As needed; Dried anchovies As needed; Coarse salt As needed; Flour As needed; Bean sprouts 300g; Radish 150g; Cheongyang chili pepper As needed; Green onion 1 stalk; Red chili powder 3 tbsp; Garlic 3 tbsp; Cooking wine As needed; Soju 1 tbsp; Tuna fish sauce As needed; Soup soy sauce 2 tbsp; Gochujang 4 tbsp

A recipe for a refreshing and spicy seafood stew.

KoreanSoup & Stew

⏱️ 5 min total📝 14 steps

🍳 Start Cooking

What You'll Need

Frozen shrimpAs needed

Frozen scallopsAs needed

OctopusAs needed

Dried kelpAs needed

Dried anchoviesAs needed

Coarse saltAs needed

FlourAs needed

Bean sprouts300g

Radish150g

Cheongyang chili pepperAs needed

Green onion1 stalk

Red chili powder3 tbsp

Garlic3 tbsp

Cooking wineAs needed

Soju1 tbsp

Tuna fish sauceAs needed

Soup soy sauce2 tbsp

Gochujang4 tbsp

Instructions

Thaw the frozen shrimp, frozen scallops, and octopus.

Remove the internal organs located in the joint on the back of the octopus.

Rub the seafood with coarse salt and flour to wash it thoroughly.

Boil the broth using dried kelp and anchovies.

Turn the octopus head inside out, cut it, and clean it.

Remove the heads of the bean sprouts and wash them clean.

Slice the radish thinly.

Slice the Cheongyang chili pepper and green onion.

Make the seasoning sauce by mixing red chili powder, garlic, cooking wine, soju, tuna fish sauce, soup soy sauce, and gochujang.

Add the sliced radish to the pot and boil.

⏱️ 5m 0s

Add the bean sprouts and place the cleaned seafood on top.

Top with the green onion and Cheongyang chili pepper.

Dissolve the prepared seasoning sauce into the stew.

Boil until the ingredients are well cooked and adjust the seasoning.