Kkotgetang (Korean Seafood Soup)
A vibrant Korean seafood soup with tender squid, shrimp, and mussels in a spiced broth. Ready in under 30 minutes, this restaurant-quality dish comes together in one pot.
- Total time
- 25 min
- Servings
- 2
- Calories
- 220
- Protein
- 35g
Ingredients
- ½ lb squid, cleaned and cut into rings
- ½ lb large shrimp, peeled and deveined
- ½ lb mussels, cleaned and debearded
- 2 tbsp gochugaru (Korean red chili flakes)
- 2 tbsp soy sauce
- 4 clove garlic cloves, minced
Instructions
- 1
Hold each squid body tube with one hand and use a sharp knife to cut straight down through the tube into rings about 1/4-inch thick, like slicing a rubber band; discard the head and tentacles if not already removed.
- 2
Pinch each shrimp where the vein line runs down the back and pull gently to remove the black intestinal vein; discard it and set the shrimp aside.
- 3
Fill a bowl with cold water and place each mussel under the running tap while using a stiff brush to scrub the shell all over until it looks clean and smooth.
- 4
Grasp the thin hairy threads sticking out from the mussel's shell (the beard) with your fingernails and pull firmly toward the hinge until they tear off; discard the beard.
- 5
Mince the garlic cloves until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.
- 6
Pour 4 cups of water into a large pot and set the heat to high until you see large rolling bubbles breaking the surface, about 3 minutes.
- 7
Add the gochugaru and minced garlic to the boiling water and stir constantly for 30 seconds until the red flakes coat the water and smell strongly fragrant.
- 8
Pour in the soy sauce and stir once to combine, then immediately add the squid rings.
- 9
Return to a boil, then add the shrimp and mussels at the same time.
- 10
Simmer over medium-high heat for 5–7 minutes; you'll know it's done when all the mussels have popped open and the shrimp have turned opaque pink throughout.
- 11
Use a slotted spoon to remove any mussels that refused to open and discard them; they are unsafe to eat.
- 12
Ladle the soup and all the seafood into two deep bowls and serve immediately.
Tools you’ll need
- large pot (4-quart or larger)
- sharp knife
- cutting board
- spoon for stirring
- slotted spoon
- stiff brush
- small bowl for cleaning mussels
- ladle
- two deep bowls
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