Haemul-jjim (Braised Spicy Seafood)

How to make it

1. 1

   Prep the seafood

   Thaw the shrimp, scallops, and octopus; rinse the shrimp and scallops and pat them dry. Cut the octopus into easy-to-eat pieces.

2. 2

   Make the sauce

   Put all the sauce ingredients in one bowl, mix them, and set the sauce aside.

3. 3

   Sauté the seafood

   Coat the pan with 1 Tbsp of oil and sauté the green onions, then add the shrimp and scallops and sauté until they are about 80% cooked.

4. 4

   Steam

   Pile the soybean sprouts on top of the sautéed seafood, pour in the sauce and 450 ml of water, cover, and cook over medium heat for 3 minutes so it steams.

5. 5

   Add the rest

   Uncover, stir, then add the cut octopus and the cheongyang chili peppers and bring it back to a boil.

6. 6

   Finish

   Adjust the consistency with the starch slurry, add the water dropwort and toss it briefly, then finish with 1 Tbsp of sesame oil.

   · Adjust the amount of starch slurry to the consistency you want.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• Seafood turns rubbery if it boils long, so the octopus and cheongyang chili peppers go in last.
• Adding the starch slurry all at once makes it clump.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• It cooks covered, so the liquid never reduces. If it is too salty, add more radish or potato and cook on until they take the seasoning up.

Storage

Eat it as soon as it's done. The sauce on its own keeps 5 days refrigerated.