Spicy Korean Seafood Stew
Ingredients:
- 200g squid, cleaned and sliced
- 200g shrimp, peeled and deveined
- 100g mussels, cleaned
- 1 cup tofu, diced
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 2 tablespoons soy sauce
- 4 cups fish broth
- 1 cup water
- 1 zucchini, sliced
- 1 carrot, sliced
- 2 green onions, chopped
- Salt and pepper to taste
Preparation Steps:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion, minced garlic, and ginger; sauté until fragrant.
3. Stir in the gochugaru and cook for another minute.
4. Pour in the fish broth and water; bring to a boil.
5. Add the sliced zucchini and carrot; simmer for 5 minutes.
6. Add the squid and cook for another 3 minutes.
7. Add the shrimp, mussels, and diced tofu; simmer until the mussels open.
8. Season with soy sauce, salt, and pepper to taste.
9. Garnish with chopped green onions before serving.
Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins
Calories: 280 kcal per serving | Servings: 4 servings
Suggested Pairings: Serve with steamed rice and kimchi for a complete meal!
#seafoodstew #koreanfood #spicyrecipe
Ingredients:
- 200g squid, cleaned and sliced
- 200g shrimp, peeled and deveined
- 100g mussels, cleaned
- 1 cup tofu, diced
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 2 tablespoons soy sauce
- 4 cups fish broth
- 1 cup water
- 1 zucchini, sliced
- 1 carrot, sliced
- 2 green onions, chopped
- Salt and pepper to taste
Preparation Steps:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion, minced garlic, and ginger; sauté until fragrant.
3. Stir in the gochugaru and cook for another minute.
4. Pour in the fish broth and water; bring to a boil.
5. Add the sliced zucchini and carrot; simmer for 5 minutes.
6. Add the squid and cook for another 3 minutes.
7. Add the shrimp, mussels, and diced tofu; simmer until the mussels open.
8. Season with soy sauce, salt, and pepper to taste.
9. Garnish with chopped green onions before serving.
Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins
Calories: 280 kcal per serving | Servings: 4 servings
Suggested Pairings: Serve with steamed rice and kimchi for a complete meal!
#seafoodstew #koreanfood #spicyrecipe
Spicy Korean Seafood Stew
Ingredients:
- 200g squid, cleaned and sliced
- 200g shrimp, peeled and deveined
- 100g mussels, cleaned
- 1 cup tofu, diced
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 2 tablespoons soy sauce
- 4 cups fish broth
- 1 cup water
- 1 zucchini, sliced
- 1 carrot, sliced
- 2 green onions, chopped
- Salt and pepper to taste
Preparation Steps:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion, minced garlic, and ginger; sauté until fragrant.
3. Stir in the gochugaru and cook for another minute.
4. Pour in the fish broth and water; bring to a boil.
5. Add the sliced zucchini and carrot; simmer for 5 minutes.
6. Add the squid and cook for another 3 minutes.
7. Add the shrimp, mussels, and diced tofu; simmer until the mussels open.
8. Season with soy sauce, salt, and pepper to taste.
9. Garnish with chopped green onions before serving.
Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins
Calories: 280 kcal per serving | Servings: 4 servings
Suggested Pairings: Serve with steamed rice and kimchi for a complete meal!
#seafoodstew #koreanfood #spicyrecipe
