Ingredients with Measurements:
- 1 lb mixed seafood (shrimp, mussels, squid, clams)
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp gochugaru (Korean red pepper flakes)
- 2 tbsp soy sauce
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp sesame oil
- 4 cups seafood or chicken broth
- 2 cups water
- 2 cups napa cabbage, chopped
- 1 cup daikon radish, sliced
- 1 cup zucchini, sliced
- 1 cup scallions, chopped
- 1 cup enoki mushrooms
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, sauté the onion, garlic, and ginger until fragrant.
2. Add the gochugaru, soy sauce, gochujang, and sesame oil. Stir to combine.
3. Add the seafood broth and water. Bring to a boil.
4. Add the mixed seafood, napa cabbage, daikon radish, zucchini, scallions, and enoki mushrooms. Stir to combine.
5. Reduce heat to medium-low and simmer for 15-20 minutes or until the seafood is cooked through.
6. Season with salt and pepper to taste.
7. Serve hot with rice.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat to bring the broth to a boil, then reduce to medium-low heat to simmer the stew.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 6g
Carbohydrates: 20g
Protein: 28g
Sodium: 1200mg
Substitutions for ingredients:
- Mixed seafood can be substituted with any seafood of your choice.
- Napa cabbage can be substituted with bok choy or regular cabbage.
- Daikon radish can be substituted with turnips or carrots.
- Enoki mushrooms can be substituted with shiitake or button mushrooms.
Variations:
- Add tofu for a vegetarian version.
- Add sliced Korean rice cakes (tteok) for a heartier stew.
- Use beef or chicken broth instead of seafood broth for a different flavor profile.
Tips and tricks:
- Make sure to clean and devein the shrimp before adding them to the stew.
- Don't overcook the seafood or it will become tough and rubbery.
- Adjust the amount of gochugaru and gochujang to your desired level of spiciness.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a side of rice and garnish with chopped scallions.
Garnishes:
Chopped scallions, sesame seeds, and sliced chili peppers.
Pairings:
Serve with a side of kimchi and a cold beer.
Suggested side dishes:
Steamed rice, Korean pancakes (jeon), or Korean fried chicken.
Troubleshooting advice:
If the stew is too spicy, add more broth or water to dilute the spiciness.
Food safety advice:
Make sure to cook the seafood to the recommended temperature of 145°F to avoid any foodborne illnesses.
Food history:
Takju-style seafood stew is a Korean dish that originated from the coastal regions of Korea. It is a popular dish during the winter months when seafood is in season.
Flavor profiles:
This stew has a spicy and savory flavor profile with a hint of sweetness from the seafood broth.
Serving suggestions:
Serve the stew hot with a side of rice and a cold beer.
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Region: Korean