Korean Steamed Seafood Stew
A quick, spicy steamed seafood stew loaded with shrimp, squid, mussels, clams, and octopus in a savory broth with pickled radish and green onions. Ready in about 20 minutes, this is a flavorful weeknight dinner that feels special.
- Total time
- 20 min
- Servings
- 4
- Calories
- 220
- Protein
- 30g
Ingredients
- 1.5 lb mixed seafood (shrimp, squid, mussels, clams, octopus)
- ½ cup pickled radish (danmuji)
- 4 stalks green onions
- 2 tbsp gochugaru (Korean red pepper flakes)
- 2 tbsp soy sauce
- 1 cup water
Instructions
- 1
Clean the 1.5 lb mixed seafood: peel shrimp, slice squid into rings, scrub mussels and clams, and cut octopus into bite-size pieces. Slice 4 green onions into 2-inch lengths and 0.5 cup pickled radish into thin strips.
- 2
In a large pot, combine 1 cup water, 2 tbsp gochugaru, and 2 tbsp soy sauce. Bring to a boil over high heat, stirring until the gochugaru dissolves, about 2 minutes.
- 3
Add the seafood, pickled radish, and half the green onions. Cover and steam over medium-high heat until the mussels and clams open and the shrimp turn pink, about 8-10 minutes.
- 4
Uncover, scatter the remaining green onions on top, and serve hot directly from the pot with rice.
Tools you’ll need
- Large pot with lid
- Cutting board
- Knife
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