Seafood stew

Seafood stew

Haemul jeongol

From
K is for Korean
Serves
2

Ingredients

Quantity Ingredient
1 tablespoon vegetable oil
1 onion, finely sliced
5cm ginger, minced
3 garlic cloves, minced
2 tablespoons gochujang
2 tablespoons gochugaru
2 tablespoons fish sauce
2 tablespoons soy sauce
2.5 litres vegetable stock
180g king prawns
500g mussels
300g squid rings
200g napa cabbage, chopped into 2.5-cm pieces
2 spring onions, finely sliced, to serve

Method

  1. Heat the vegetable oil in a large saucepan and add the onion, ginger and garlic. Stir-fry for 5–6 minutes, until just softened but not coloured.
  2. Stir through the gochujang, gochugaru, fish sauce and soy sauce and mix well. Pour in the vegetable stock, bring to the boil and then simmer for 20 minutes.
  3. Add the prawns, mussels, squid rings and napa cabbage, and simmer very gently for a further 3 minutes until the mussels open. Serve immediately, scattered with the spring onions.
Tags:
Korean
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