Korean Gochujang Mixed Seafood Stew
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 pound mixed seafood (shrimp, mussels, squid, and white fish)
- 3 tablespoons gochujang
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 medium onion, sliced
- 4 cups fish stock
- 1 tablespoon gochugaru
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 green onions, sliced
- Cooked white rice, for serving
Instructions
- Heat the sesame oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook until the onion softens.
- Stir in the gochujang and gochugaru. Cook for one minute to release their flavors.
- Pour in the fish stock and soy sauce. Bring the mixture to a gentle simmer.
- Add the mixed seafood to the pot. Simmer for 5 to 7 minutes until the shrimp turn pink, the mussels open, and the fish flakes easily.
- Remove from heat. Stir in most of the green onions. Ladle the stew over cooked rice and top with the remaining green onions.
Notes
Taste the broth after adding the gochujang and adjust the amount for more or less heat before the seafood goes in. Use the freshest seafood you can find so it stays firm rather than turning mushy. Leftovers reheat gently on the stove with a splash of water to loosen the broth.
Course: Soup
Cuisine: Korean
Equipment: Large Pot, Cutting Board, Knife
Cuisine: Korean
Equipment: Large Pot, Cutting Board, Knife