50 mintime
Mediumdifficulty
4Servings
—Rating
Spicy Korean Seafood Boil
70% authentic · Korean-inspired
A fusion seafood boil with Korean flavors, incorporating gochujang and other Korean staples for a spicy, savory, and slightly sweet profile.
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Ingredients
- Shrimp1 pound, large, shell-on
- Mussels1 pound, cleaned
- Squid0.5 pound, cleaned and cut into rings
- Firm White Fish0.5 pound, cut into chunks (e.g., cod or halibut)
- Gochujang1/4 cup
- Soy Sauce2 tablespoons
- Rice Wine Vinegar1 tablespoon
- Sesame Oil1 tablespoon
- Garlic4 cloves, minced
- Ginger1 teaspoon, grated
- Scallions2, chopped
- Water1 cup
- Salt1/2 teaspoon
- Black Pepper1/4 teaspoon
Steps
- 1
In a large pot, combine water, gochujang, soy sauce, rice wine vinegar, sesame oil, minced garlic, grated ginger, salt, and pepper. Bring to a simmer.
- 2
Add the fish chunks and cook for 3-4 minutes.
- 3
Add the shrimp and squid rings, cook for 2-3 minutes.
- 4
Add the mussels and cover the pot. Cook for 5-7 minutes, or until the mussels have opened.
- 5
Discard any unopened mussels. Serve the seafood and sauce hot, garnished with chopped scallions and sesame seeds.
