How to Make Spicy Korean Seafood Stew

Use a half-pound of medium-sized shrimp in this stew.

With an abundance of seafood, Korea showcases its bounty in its culinary traditions. One of the more popular ways to prepare fish in Korea is to create a stew with it. Koreans use dried seaweed in most of their stews, typically the laver kind -- known as "kim" or "gim" in Korean and "nori" in Japanese. Seaweed is also used as a relish or side dish. Adding some chili peppers and powder to a fish stew can give it a nice kick.

Things You'll Need

• 4 cups cabbage, cut into 2-inch squares
• 2 fresh or frozen monkfish fillets, cut into 3-inche pieces
• 1/2 pound medium-size shrimp, frozen or fresh
• 1 pack enoki mushroom, cut bottom and roots
• 2 medium squids, cut into strips
• 1 pound soft tofu
• 3.5 ounces dried laver seaweed
• 2 red chili peppers, sliced
• 1 green chili, sliced
• 2 green onions, sliced to 1-inch pieces
• 2 tablespoons red chili pepper powder
• 1/2 tablespoon dashi powder, fish soup base
• 1/2 teaspoon soy sauce
• 10 dried anchovies
• Pinch of salt

Instructions

1. Put clams in a container with water. Let them "spew" sand and debris and change water when murky, at least 1 hour total. Prepare the other seafood and vegetables while you wait for the clams to open up.

2. Wash enoki mushrooms, halve them and discard ends (roots).

3. Bring 8 cups water to a boil. When bubbling, add anchovies and reduce to simmer. Let cook for 15 minutes.

4. Skim off the impurity in broth and use a strainer to skim out anchovies to discard. Season with soy sauce, pinch of salt and dashi.

5. Add the garlic, red and green chili peppers and chili powder. Keep the broth simmering over medium heat.

6. Add all of the seafood first into the soup broth. Cook for 5 minutes, then add the mushrooms.

7. Add the cabbage, then cook for three minutes before adding the tofu and seaweed.

8. Cook the whole pot for additional 3 to 4 minutes or until seafood is cooked through, stirring occasionally.

9. Sprinkle green onions in soup before serving. Add more chili if desired.

Tips & Warnings

• Use white button, shitake, portobello, oyster mushrooms if you can't find or don't like enoki.

• This dish is spicy.