This is a perfect one pot dish for those rainy days or when you’re feeling tired or down. It’s so easy to make too! I have to give a big shout out to my friend Marja Vonrichten, host of the Kimchi Chronicles for this recipe. I based it on her cookbook and then used a lot of our local ingredients to really get everything tasting fresh. You can choose to use any kind of seafood, but I find using shellfish makes the broth taste even better.
Ingredients (serves 4)
2 cups kimchi, chopped
1 small onion, minced
“Umma Paste” to taste
2 tbsps fish sauce
1 bunch kangkong or watercress
for the “Umma Paste”
4 cloves garlic, peeled
3 tbsps gochugaru (red pepper powder)
3 tbsps fish sauce
3 tbsps soy sauce
3 tbsps gochujang
3 tbsps soju
- Blend the umma paste ingredients together to form a paste. Set aside.
- In a pot combine 1.5 L of water with kimchi, onions and some Umma Paste. Let boil and simmer for 15 minutes.
- Add in the clams and mussels and cook for 2-3 minutes. Add in the shrimps and cook for 2-3 minutes more.
- Add in the kangkong and serve immediately.