Korean Seafood Stew

Korean Seafood Stew

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

• 1 pack ramen noodles, cooked according to package instructions
• 2 tbsp (29.6 ml) neutral oil such as canola
• 1 onion, diced
• 3 cloves garlic, grated
• 3 green onions
• 4 tbsp (59 ml) gochujang
• 1 tbsp (59 ml) gochugaru
• 4 oz nappa cabbage
• 1 tbsp (14.8 ml) anchovy paste
• 100 g manilla clams, soaked overnight in salt water, on ice
• 4 oz squid rings
• 100 g mussels, cleaned, on ice
• 8 head on shrimp, peeled and deveined, on ice
• 4 cups (960 ml) chicken broth

Method:

Heat the oil in a small pot on high heat. Add the garlic and onion and stir fry until aromatic. Add the shrimp, clams, mussels, squid, chili paste and powder and stir to combine.

Add the broth and bring to a quick boil. Plate with cooked noodles and garnish with green onions.