- 1 cup assortment of seafood
- 8 to 10 ounces tofu
- 1/2 medium zucchini
- 3 to 4 mushroom caps
- 1/4 medium onion
- 3 ounces Korean radish (mu)
- 1 chili pepper (green or red)
- 1 to 2 scallions
- 2 tablespoons Korean soybean paste (doenjang)
- 1 teaspoon Korean chili pepper flakes (gochugaru)
- 1 teaspoon minced garlic
- 1 teaspoon vinegar
- 3 cups of anchovy broth or water
INSTRUCTIONS:
- Rinse and scrub the clams. Place the clams in salted water (1 tablespoon of salt in 2 to 3 cups of water) for 30 minutes or longer to get the clams to spit out the sand. Clean the squid, and cut into bite size pieces. Clean the shrimp.
- Cut the tofu into 1/2-inch thick bite size slices. Cut the zucchini, onion, mushrooms, and radish into bite size pieces. Roughly chop the scallion.
- Add the anchovy broth (or water) and soybean paste to a small pot. Stir well to dissolve the soy bean paste. Add the radish and onion. Bring it to a boil over medium high heat, and cook for 3 to 4 minutes.
- Add the tofu, zucchini, mushroom, and chili pepper. Boil for an additional 2 minutes.
- Add the seafood, starting with the clams. Cook for another 2 to 3 minutes or until the clams are open. Stir in the vinegar, and throw in the scallion. Cook for another minute or two.
Source:Korean Bapsang
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