Cooking Instructions
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Step 1
Scrub and place the
Littleneck Clams (8)
in salted water (1 tablespoon of salt to 2 cups of water) for 30 minutes or longer to get the clams to spit out the sand. Separate the top shell from the
Blue Crabs (2)
and remove the gills.
Step 2
Clean the shell of the crab thoroughly with a kitchen brush under running water. Break or cut the body in half or quarters. Clean the
Squid (8 oz)
and
Tilapia (8 oz)
. Cut both into bite size pieces. Clean the
Large Shrimp (8)
and leave the skin on.
Step 3
Cut the
Napa Cabbage (2 1/2 cups)
,
Korean Radish (3 oz)
, and
Carrot (1)
into bite size pieces. Thinly slice the
Onion (1/2)
and
Mushrooms (2)
. Cut the
Scallions (1 bunch)
in similar lengths. Set aside.
Step 4
Mix
Korean Chili Flakes (2 Tbsp)
,
Soy Sauce (1 Tbsp)
,
Salt (1 tsp)
,
Freshly Ground Black Pepper (1/8 tsp)
,
Gochujang (1 tsp)
,
Doenjang (1 tsp)
,
Garlic (1 Tbsp)
, and
Fresh Ginger (1 tsp)
with 2 to 3 tablespoons of the broth or water.
Step 5
Using a wide, shallow pot, neatly arrange the cut vegetables and
Soybean Sprouts (1 1/2 cups)
in clusters, with the exception of the watercress (or crown daisy). Scatter the seafood pieces on top of vegetables, placing the clams/mussels closer to the bottom of the pan.
Step 6
Add
Anchovy Broth (3 cups)
and the seasoning paste, reserving 1 tablespoon to add as necessary to your liking.
Step 7
Top it with the
Watercress (1 2/3 cups)
and cook over medium-high heat until the clams/mussels are open, the fish is cooked through and the vegetables are softened. Drizzle the juice from the
Lemon (1/2)
over it. Stir occasionally. You can add more broth and any remaining ingredients while eating if you’re cooking at the table.
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