Korean Spicy Seafood Stew

Instructions

1. Prepare the seafood
   Clean and devein the shrimp, slice the squid into rings, and scrub and debeard the mussels. Cut the white fish into 1-inch pieces. Keep all seafood refrigerated until ready to use.
2. Create the flavor base
   Heat vegetable oil in a large pot over medium-high heat. Add onions, garlic, and ginger, sautéing for 2-3 minutes until fragrant. Add gochugaru (Korean red pepper flakes) and stir continuously for 30 seconds to release the flavors without burning.
3. Add vegetables
   Add the julienned carrots, zucchini, and napa cabbage to the pot. Stir-fry for about 3-4 minutes until the vegetables begin to soften slightly but still maintain their crunch.
4. Simmer the broth
   Pour in the seafood or chicken broth and bring to a boil. Reduce heat to medium and let simmer for 5 minutes to allow the flavors to meld together. Add soy sauce and adjust seasoning as needed.
5. Cook the seafood
   Add the firm white fish pieces first and cook for 2 minutes. Then add the mixed seafood (shrimp, squid, mussels), stirring gently. Cook for another 3-4 minutes until the seafood is just cooked through – the shrimp should be pink, mussels opened, and fish flaky.
6. Finish the stew
   Drizzle sesame oil over the stew and give it a gentle stir. Discard any mussels that haven't opened. Taste and adjust seasoning if necessary.
7. Serve hot
   Ladle the stew into individual serving bowls, ensuring each portion has a good mix of seafood and vegetables. Garnish with chopped green onions. Serve immediately while hot, optionally with a side of steamed rice.