Spicy Seafood Stew recipe - ingredients, nutrition and when to eat it
This seafood stew gently cooks assorted seafood and bean sprouts in a spicy sauce.
This seafood stew gently cooks assorted seafood and bean sprouts in a spicy sauce. It goes well with rice, making it a hearty after-work dinner or a good choice when you crave a spicy lunch.
Seafood · 35 minutes to cook
Nutrition (per 593.5g serving): 479.1 kcal · protein 48.4g · carbohydrate 31.8g · fat 15.7g · sodium 2012.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Squid can turn tough if overcooked, so add the seafood last.
Tips: Bean sprouts release water, so it’s best not to add too much water at the start.
Tips: Add the starch slurry gradually while checking the thickness instead of pouring it all in at once.
Tips: Serve it over rice or on a wide plate so the seafood and bean sprouts are easy to share.
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Ingredients (1 serving)
- Shrimp — 80 g
- Squid — 80 g
- Clam meat — 60 g
- Soybean sprouts — 150 g
- Onion — 40 g
- Green onion — 15 g
- Garlic — 10 g
- Gochujang — 1 Tbsp
- Korean chili flakes — 1 tsp
- Soy sauce — 2 tsp
- Oyster sauce — 1 tsp
- Potato starch — 2 tsp
- Water — 100 ml
- Cooking oil — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp