Spicy Steamed Seafood with Rice recipe - ingredients, nutrition and when to eat it
This meal pairs rice with monkfish, shrimp, and squid steamed with bean sprouts and a spicy sauce.
This meal pairs rice with monkfish, shrimp, and squid steamed with bean sprouts and a spicy sauce. Crisp bean sprouts and chewy seafood are coated in a peppery seasoning, making it a hearty choice for lunch or dinner.
Seafood · 35 minutes to cook
Nutrition (per 661g serving): 620.1 kcal · protein 45.4g · carbohydrate 84.2g · fat 9.2g · sodium 875.6mg
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: Bean sprouts release moisture, so don't add much water at the start; add a spoonful or two only if the bottom of the pan gets dry.
Tips: Seafood can turn tough if cooked too long, so turn off the heat as soon as it's done.
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Ingredients (1 serving)
- Monkfish — 100 g
- Shrimp — 3 pc
- Squid — 50 g
- Soybean sprouts — 1 handful
- Cooked rice — 1 bowl
- Gochujang — 1 Tbsp
- Gochugaru (Korean chili flakes) — 1 Tbsp
- Soy sauce — 1 tsp
- Garlic — 2 pc
- Ginger — 0.5 tsp
- Green onion — 0.3 pc
- Water — 100 ml
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp