Description

Ingredients

• 🦐 300 g shrimp, peeled and deveined (10.6 oz)
• 🐟 300 g firm white fish, cubed (10.6 oz)
• 🦑 200 g squid rings, optional (7 oz)
• 🧅 220 g spring onions, cut into 5 cm pieces (2 cups / 7.8 oz)
• 🧄 15 g garlic, sliced (5 cloves / 0.5 oz)
• 🫚 10 g ginger, sliced (1 tbsp / 0.35 oz)
• 🌶️ 25 g gochujang (1½ tbsp / 0.9 oz)
• 🌶️ 5 g gochugaru (2 tsp / 0.18 oz)
• 🥣 30 ml soy sauce (2 tbsp / 1 fl oz)
• 🍶 15 ml rice vinegar (1 tbsp / ½ fl oz)
• 🍯 10 ml honey (2 tsp / 0.34 fl oz)
• 🍄 200 g mushrooms, sliced (3 cups / 7 oz)
• 🥬 150 g napa cabbage, chopped (3 cups / 5.3 oz)
• 🍅 120 g cherry tomatoes, optional (1 cup / 4.2 oz)
• 💧 900 ml seafood stock or water (3¾ cups / 30 fl oz)
• 🫒 15 ml neutral oil (1 tbsp / ½ fl oz)
• 🧂 5 g fine sea salt (1 tsp / 0.18 oz)
• ⚫ 1 g black pepper (¼ tsp / 0.04 oz)
• 🌿 10 ml toasted sesame oil (2 tsp / 0.34 fl oz)
• 🌱 10 g sesame seeds, optional (1 tbsp / 0.35 oz)
• 🍋 1 lemon wedge per bowl (4)

Preparation

• Build the spicy paste
  Whisk gochujang, gochugaru, soy sauce, rice vinegar, and honey into a smooth paste, set aside. 🌶️
• Sweat the aromatics
  Heat a 24 cm (10 in) pot over medium heat, add oil, cook garlic and ginger 60 sec until fragrant, not browned. 🧄
• Start the broth
  Stir in the spicy paste for 30 sec, then pour in stock, scrape the bottom, bring to a gentle simmer. 🍲
• Cook the vegetables
  Add spring onions, mushrooms, and cabbage, simmer 6–7 min until tender but still bright. 🧅
• Poach the seafood correctly
  Add fish cubes first, simmer 2 min, then add shrimp and squid, simmer 2–3 min until just cooked, do not boil hard. 🦐
• Finish and balance
  Taste, add salt and pepper, drizzle sesame oil, then rest off heat 3 min so the broth settles. 🌿
• Serve
  Ladle into bowls, top with sesame if using, and finish each bowl with a lemon wedge squeeze. 🍋

Total Time

⏱️ Prep: 15 min
🔥 Cook/Bake: 18 min
🛋️ Rest: 3 min
⏰ Total: 36 min

Nutritional Value

Advice

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