Spicy Seafood Flower Soup
Kkotgetang is a fiery Korean seafood stew traditionally loaded with clams and vegetables. This weeknight version skips the long simmer and uses shrimp with gochujang paste for the same bold, warming kick in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 245
- Protein
- 28g
Ingredients
- ¾ lb shrimp, peeled and deveined
- 3 tbsp gochujang (Korean red chili paste)
- 4 cups fish stock or seafood broth
- 4 stalks scallions (white and light green parts), cut into 2-inch pieces
- 1 medium zucchini, halved lengthwise and sliced 1/2-inch thick
- 6 oz shiitake or cremini mushrooms, halved
- 1 tbsp sesame seeds (toasted), for garnish
Instructions
- 1
Heat a large pot over medium-high. Add gochujang, 1 tbsp garlic, and 2 tbsp neutral oil. Stir 90 seconds until fragrant and oil turns reddish.
- 2
Pour in fish stock. Bring to a boil, then reduce to a simmer.
- 3
Add mushrooms and zucchini. Simmer 5 minutes until vegetables start to soften.
- 4
Slide shrimp into the broth. Cook 2 minutes until they turn pink and curl slightly.
- 5
Stir in scallions and a pinch of salt. Simmer 30 seconds until scallions wilt slightly.
- 6
Ladle into bowls. Drizzle sesame oil around the rim and scatter sesame seeds over the top.
Tools you’ll need
- large pot (4–5 quart)
- wooden spoon or ladle
- knife and cutting board
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