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Korean-style seafood stew

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Korean-style seafood stew works with just about any seafood combination.
Korean-style seafood stew works with just about any seafood combination.Supplied

A staple of Korean cuisine, spicy gochujang paste, ramps up this seafood hotpot. It isn't crazy hot, although it is spicy. Add a teaspoon of hot chilli flakes, and the fire factor will be considerably increased. Any combination of seafood is good.

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Ingredients

  • 500ml chicken stock

  • 3 tbsp gochujang paste

  • 2 tbsp sake

  • 1 tsp salt

  • 3 garlic cloves, crushed

  • 100g daikon radish, peeled, cut in half lengthways and sliced in half moons

  • 100g salmon fillet, cut into 3cm chunks

  • 100g blue eye trevalla fillet, cut into 3cm chunks

  • 4 large green king prawns

  • 200g clean squid tube, opened up and cut into 3cm chunks

  • 100g firm tofu, cut into 2cm pieces

  • 8 mussels in shell, debearded

  • 8 clams in shell

  • 8 oysters, shucked

  • 4 spring onions, julienned, to serve

  • kimchi, to serve

  •  

Method

  1. Pour the chicken stock into a saucepan, add the gochujang, sake, salt, crushed garlic and daikon, and bring to the boil. Once boiling, remove about 1/2 a cup of the broth, place in a small pot with a tight fitting lid and set aside.

    Add salmon and blue eye to the saucepan and poach for about a minute. Add prawns and turn after a minute; add squid and cook a minute longer. (Don't overcook the seafood; all this should take 4 to 5 minutes.) Just before finishing, add the tofu to heat through.

    Meanwhile, add the mussels and clams to the small pot and bring to the boil. As they start to open, turn the heat down and add the oysters until they're warmed through. (All this should also take about 4 minutes).

    Spoon out the shellfish from the small pot into a large bowl and pour in all the liquid. Spoon the rest of the seafood over and pour over most (but not all) of the broth. Divide between 4 bowls, top with spring onion and serve with kimchi.

    Serve with steamed rice if you would like to eat it as a main meal.

     

    Photography by William Meppem. Food styling by Hannah Meppem. Food preparation by Nick Banbury.

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