Korean Seafood Stew (Shrimp, Squid & Clam Spicy Pot)
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Clam juice forms the base, with gochugaru and gochujang turning the pot deep red and spicy.
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Thick slices of tofu and zucchini soak up the seafood broth all the way through. Served straight from the pot, it stays bubbling until the last spoonful.
Ingredients
Instructions
- 1
Purge the clams in salted water and devein the shrimp along the back.
Score the squid body in a crosshatch pattern, then cut it into 3cm bite-size pieces so the broth can season it quickly.
- 2
Cut the tofu and zucchini into generous 1cm thick pieces.
Slice the green onion and Korean chili peppers on the diagonal, then keep them separate so they can be added at the end for aroma.
- 3
Add 600ml water, gochugaru, gochujang, soup soy sauce, and minced garlic to the pot.
Stir over medium heat until the paste dissolves and the broth turns evenly red before it begins to boil.
- 4
When the broth boils, add the tofu and zucchini and simmer over medium heat for 5 minutes.
Cook until the zucchini turns slightly translucent and the tofu starts absorbing the spicy broth.
- 5
Add the prepared seafood and raise the heat to high for 4 to 5 minutes.
Once the clams open and the shrimp turns opaque, move on to the next step.
- 6
Top with the sliced green onion and Korean chili peppers, then simmer for only 2 more minutes.
Check the broth's seasoning and fresh heat, and serve the stew very hot with steamed rice.
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