Seafood Kimchi Stew
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Seafood Kimchi Stew is a traditional Korean Soup & Stew dish featuring Baby Octopus (Jjukkumi) (Jjukkumi), Kimchi, Korean Radish, Garlic. Difficulty: Hard. Ready in about 40 minutes. Tip: β’kimchi , . β’ sodium content .
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π Step-by-Step Instructions
In a pot, add the broth ingredients and boil. When the water boils, remove the kelp and continue boiling to extract the broth.
Clean the baby octopus by removing the innards, mouth, and eyes, then cut into 4cm pieces.
Squeeze the liquid from the kimchi and cut into bite-sized pieces. Slice the radish, mince the garlic, diagonally slice the green onion, thickly julienne the onion, and thinly slice the tofu.
Grease a pot with sesame oil, stir-fry the kimchi, radish, and onion until translucent. Pour in the broth, and when it boils, add the baby octopus and minced garlic and continue boiling.
Mix kimchi liquid and pear juice at a 2:1 ratio, add to the stew, and season to taste.
Add tofu and enoki mushrooms, bring to a brief boil to finish.
