Spicy Seafood Jjamppong
Korean seafood stew with shrimp, mussels, and squid in a fiery gochujang broth with broccoli and mushrooms. One skillet, 20 minutes, restaurant vibes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 220
- Protein
- 32g
boldindulgentkoreanshrimpfishtenderchewyweeknight
Ingredients
- 1 lb seafood mix (shrimp, mussels, squid), prepared
- 2.5 tbsp gochujang (Korean red chili paste)
- 2 cups fish stock or clam juice
- 6 oz mushrooms (cremini or shiitake), halved
- 2 cups broccoli florets
- ½ tsp gochugaru (Korean red chili flakes)
- 1 tbsp soy sauce
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high until shimmering, ~90 seconds.
- 2
Add minced garlic (3 cloves) and gochujang. Stir constantly for 60 seconds until fragrant.
- 3
Pour in fish stock. Add mushrooms and broccoli. Bring to a simmer and cook 5 minutes.
- 4
Add seafood mix, gochugaru, and soy sauce. Stir gently and simmer 4 minutes until shrimp turns pink.
- 5
Taste and adjust seasoning with salt or soy sauce. Ladle into bowls with broth.
Tools you’ll need
- large skillet (12-inch or bigger)
- wooden spoon
- ladle
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