1-2 fillets white-flesh fish (235g cod in photo)
4 shrimp (85g in photo)
4 calamari (150g in photo)
8 clams (142g in photo)
Large bowlful daizu moyashi soybean sprouts (370g cleaned in photo)
1 small onion (62g in photo)
1 fresno pepper (28g in photo)
2 serrano pepper (35g in photo)
Handful seri water dropwort (54g in photo)
Marinade for seafood
1/2 tbsp gochujang
1 tbsp + 1 tsp shoyukoji soy sauce rice malt
1/2 tbsp mirin
1/2 tbsp rice vinegar
1 1/2 tbsp coarse Korean pepper powder (flakes without seeds)
1 1/2 tbsp fine Korean pepper powder
1 clove ginger
1 clove garlic
Katakuriko potato starch (to clean shrimp; not in photo)
1 tsp oil (not in photo)
206 calories (1/4 of recipe above); 27.0g protein; 3.6g fat; 14.3g carbohydrate; 363mg sodium (when using shoyukoji made with 50% reduced-sodium soy sauce); 172mg cholesterol; 7.9g fiber
Prepare marinade for seafood.
Grate garlic and ginger.
Shell shrimp, clean with potato starch, and rinse well.
Cut fish into large chunks.
Cut onion lengthwise 1cm thick.
Seed and diagonally slice fresno and serrano peppers.
In a frying pan or shallow pan, heat oil, and saute shrimp shells on medium high heat.
When they turn pink, discard.
Place fish on top, cover, and steam for a few minutes.
Gently turn, add fresno and serrano peppers and stem ends of seri, gently turn again, and cook for 1-2 minutes.
Serve on a plate, and top with remaining seri.
- This can be simply steamed or braised. I like to saute onion and soybean sprouts first to eliminate some of their moisture before steaming.
- If the dish turns out to have a bit too much liquid, you can add potato starch + water mixture to thicken the broth (photo at right).
- Any seafood works. Cutting it into smaller pieces (especially fish) is optional. If using fish that tends to crumble easily such as sole, cut it into a size that would fit in the marinating container. Fish and other seafood that does not easily crumble can be cut into smaller pieces with scissors before serving.
- If seri is not available, try greens with distinctive taste or aroma, such as nira garlic chives, cress, arugula and green onions.
- If shoyukoji is not available, use soy sauce. The sodium content above would be 420mg when using 50% reduced-sodium soy sauce and 576mg with regular soy sauce.
- The above nutrition figures include all broth; if you are watching your sodium intake, try not to consume lots of broth.
- The leftover broth can be saved for a key seasoning of soup, fried rice or noodles, and zosui rice, etc.
- Gochujang is one of seasonings whose sodium content varies significantly. The product I use contains 360mg sodium per 1 tbsp (18g).
- This dish is not very spicy, especially if you use mild gochugang. To make it spicier, add more Korean pepper powder (fine) or fresh hot peppers.