Seafood Kimchi Pot (Korean Spicy Cabbage Seafood Soup)

Overview

The combination of seafood + kimchi, the unique fragrance and slight spiciness is very appetizing... It is very filling when used to make rice in winter...

Tags

• hot dishes
• home cooking
• chicken essence
• coriander
• kimchi
• octopus
• oyster sauce
• silky tofu
• sixty
• white sugar
• salt
• shrimp

Ingredients

Steps

1. 1 Soak the sixtieth nails with water and sesame oil in advance, wash the other ingredients and set aside

   

2. 2 Remove the shrimp gun and whiskers from the shrimp, open the back and remove the shrimp line for later use

   

3. 3 Wash the octopus and cut it into small pieces

   

4. 4 Heat oil in a cold pan. When the oil boils, add spicy cabbage and stir-fry

   

5. 5 Add the shrimp and stir-fry until the shrimp starts to change color

   

6. 6 Add the octopus and continue to stir-fry until the octopus begins to curl

   

7. 7 Pour into the casserole, add hot water, bring to a boil over high heat, and simmer over low heat for ten minutes

   

8. 8 Cut the soft tofu into small pieces, add it and continue to simmer for ten minutes

   

9. 9 After simmering the tofu for ten minutes, open the lid, turn up the heat, pour in the scallops, and cook until all the scallops open

   

10. 10 After all the scallops are opened, add coriander and other seasonings to taste.

    

11. 11 Remove from heat and serve