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Onion 1 pcs Chop Coarsely
White Radish 100 gr Thinly slice
Umma Paste ¼ cup
Fish Sauce 2 Tbsp
Coarse Salt ½ tsp
Cherrystone clams 10 pcs
Lobster 1 Pcs
Scallion 6 pcs Cut into 2 inch pieces
Squid 6 pcs Bodies cut into 1 inch rings
Mussels 1 dozen Scrubbed
Cockles 1 dozen Scrubbed
Shrimp 1 dozen
Watercress 2 handfull
Kimchi 3 cups
For Umma Paste
Garlic cloves 4 pcs Peeled
Red pepper powder 3 tbsp
Fish Sauce 3 tbsp
Soy Sauce 3 tbsp
Red pepper paste ( Gochujang ) 3 tbsp
Soju 3 tbsp
• For Ummu paste, Combine all the ingredients in a blender and puree to a smooth paste.
• Bring 2 quarts of water to a boil in a wide pot. Add the kimchi, return to a boil, and cook for 5 minutes. Add the onion, radish, umma paste, fish sauce and salt. Cook for 10 minutes.
• Add the cherrystone clams and cover for 1 minute. Add the lobster, cover and cook for another minute. Add the scallions, cover and cook for 1 minute. Scatter the squid, mussels, cockles, shrimp and watercress over the content of the pot. Cover and cook until the clams and mussels are open and the shrimp and squid are cooked through, 6 to 8 minutes (discard any clams or mussels that haven’t yet opened). Serve directly from the pot .
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