Seafood Earthenware Pot Stew recipe - ingredients, nutrition and when to eat it
A stew of shrimp, shellfish, and squid simmered with vegetables in a Korean earthenware pot.
A stew of shrimp, shellfish, and squid simmered with vegetables in a Korean earthenware pot. Make it spicy for a bold, refreshing broth, or use less gochugaru to let the seafood’s delicate flavor shine. It’s a good choice for lunch or dinner when you’re craving something warm.
Seafood · 25 minutes to cook
Nutrition (per 665g serving): 192.5 kcal · protein 27.7g · carbohydrate 13g · fat 2.2g · sodium 996.7mg
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: Seafood can turn tough if simmered too long, so add the squid at the end.
Tips: Once the clams open, avoid continuing to boil them so the meat stays tender.
Tips: The broth may keep bubbling after you turn off the heat, so leave some room in the pot to prevent it from boiling over.
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Ingredients (1 serving)
- Shrimp — 3 pc
- Manila Clams — 6 pc
- Squid — 0.3 whole
- Korean Radish — 0.1 pc
- Zucchini — 0.2 pc
- Onion — 0.2 pc
- Green onion — 0.2 stalk
- Minced garlic — 0.5 Tbsp
- Doenjang (fermented soybean paste) — 0.5 tsp
- Korean red pepper flakes — 0.5 Tbsp
- Salt — 0.3 tsp
- Water — 1.5 cup