Korean seafood broth
This seafood broth makes a great lunch option for a special meal with a friend or partner.
Ingredients
- Vegetable oil30 ml
- Soy Sauce30 ml
- Chicken stock500 ml
Instructions
3 steps- 1
Heat the oil in a large saucepan and sweat the onion, garlic and ginger for 3-4 minutes until softened. Stir in the soybean and chilli pastes, then add the prawns and cabbage and cook with the lid on for a few minutes.
- 2
Pour the stock into a separate small saucepan and bring to the boil.
- 3
Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels and scallops and then pour in the hot stock. Put the lid back on to steam cook until all the mussels are open. Discard any mussels that remain closed. Taste, season with salt and pepper and garnish with the chilli, chives and nori. Serve immediately.
Nutrition
1 serving ≈ 525 g
Nutrition values are estimates. - means data is unavailable.
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