Spicy Korean Mideodeok and Soybean Sprout Jjim (3 Servings)

Use commercially prepared food-grade mideodeok. Thaw frozen product in the refrigerator, following package washing and preparation directions.

Wash and drain the sprouts, then wash and cut minari and green onion.

Mix pepper flakes, garlic and sugar for the seasoning. In a separate cup combine potato starch with 30 mL water.

Put sprouts, mideodeok and 120 mL water in a wide pot, cover, and heat over medium heat. After simmering begins, lower the heat and cook the sprouts completely.

Stir in the chili seasoning gently and simmer until the seafood and sprouts are thoroughly heated throughout. Uncover to reduce excess liquid.

Add minari and green onion and cook until wilted. Stir starch slurry again, add gradually, and simmer for 1–2 minutes to coat.

Season with salt only if needed. Let cool slightly before eating to avoid hot liquid trapped inside mideodeok. Refrigerate leftovers within two hours.