AI-generated imageHome-Style Seafood Ttukbaegi with Shrimp, Clams and Abalone (2 Servings)
A home-style Korean seafood stew with shrimp, clams and abalone in a doenjang-red pepper broth. Seafood, not soft tofu, is the focus.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Use food-grade purged clams; scrub shells. Discard cracked shells or live open clams that will not close when tapped. Prepare shrimp and abalone as directed on packages.
- 02
Cut zucchini into half moons, cabbage into bite-size pieces, onion into strips and scallion diagonally. Keep raw-seafood utensils separate.
- 03
Bring 700 mL anchovy broth, 18 g doenjang and 3 g gochugaru to a boil, stirring to dissolve the paste. Using water gives a milder broth.
- 04
Add onion and cabbage and cook until they begin to soften, then add zucchini and garlic and bring back to a simmer.
- 05
Add sliced edible abalone, clams and shrimp. Simmer until shrimp are opaque and all seafood is fully cooked. If possible confirm 63°C (145°F) at the thickest part.
- 06
Discard any clams remaining closed after heating. Add scallion, boil briefly and serve immediately, avoiding burns from the hot pot.
Helpful source links
Before you cook
Use fresh edible seafood; separate raw seafood from other foods. Discard broken or unopened-after-cooking clams. Cook shrimp opaque and seafood fully. Check shellfish, shrimp, fish, soy and wheat allergens. Refrigerate leftovers within two hours. Not test-cooked or tasted.
Allergens: 갑각류(새우), 연체동물(조개·전복), 생선(멸치육수), 대두(된장), 밀(된장 제품에 포함 가능)
Image & source credits
AI-generated image.
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