AI-generated imageEasy Korean Shrimp-Squid Bean Sprout Haemul Jjim (3)
A simplified Korean spicy seafood braise with cleaned shrimp, squid and soybean sprouts in thickened gochugaru sauce.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Thaw shrimp and squid in the refrigerator, pat dry, wash sprouts and minari, slice onion and separate raw seafood tools.
- 02
Combine 1 tbsp each soy sauce, chili flakes and gochujang with 2 tsp garlic. Mix 1 tbsp starch with 2 tbsp water separately.
- 03
Cover seafood with 100 ml water in a wide pan and cook until shrimp are pearly and opaque and squid is fully opaque.
- 04
Add sprouts, onion and sauce; cover and cook until bean sprouts are fully cooked and no longer smell raw.
- 05
Add minari for 1–2 minutes; stir and add the starch slurry gradually until sauce coats ingredients.
- 06
Turn off heat, stir in 1 tsp sesame oil and serve hot. Refrigerate leftovers promptly.
Helpful source links
Before you cook
Thaw shrimp and squid in the refrigerator, cook fully until opaque, and check shrimp, squid, soy, wheat and sesame allergies. Avoid raw-seafood cross-contamination and refrigerate leftovers promptly.
Allergens: shrimp (crustacean shellfish), squid (molluscan shellfish), soy, wheat (check sauces), sesame
Image & source credits
AI-generated image.
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