Korean · Dinner
Stir-Fried Mixed Seafood
Mixed shrimp, squid and mussels stir-fried over high heat in a gochujang-based sauce with garlic, ginger, onion and bell pepper, finished with sesame oil and scallion. Served hot over steamed rice with toasted sesame seeds.
$7
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
428Calories
30.2gProtein
14.9gFat
47.8gCarbs
13.6gSugar
3.9gFiber
1580mgSodium
195mgChol
2.4gSat Fat
690mgPotassium
95mgCalcium
3.8mgIron
3.2mcgVitamin B12
38mgVitamin C
gluten-free-adaptable
low-calorie
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the mixed seafood dry. Mince the garlic and ginger. Slice the onion, bell pepper and scallion into pieces. In a bowl, whisk together gochujang, soy sauce, rice vinegar and brown sugar.
2
Heat
Warm the vegetable oil in a wok over high heat until shimmering, then add garlic and ginger and stir for 20 seconds until fragrant and just golden.
3
Sear
Add onion and bell pepper to the wok and stir-fry over high heat for 2 minutes until edges soften and slightly char.
4
Stir-fry
Add the mixed seafood to the wok and stir over high heat for 2 to 3 minutes until shrimp turn pink and opaque.
5
Finish
Pour in the gochujang sauce and toss over high heat for 1 minute until it thickens and coats the seafood. Remove from heat, stir in the scallion and drizzle with sesame oil.
6
Plate
Spoon the steamed rice onto a plate, top with the seafood stir-fry and scatter the toasted sesame seeds over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g mixed seafood (shrimp, squid, mussels), cleaned
- 4 tbsp4 tbsp gochujang
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp brown sugar
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 11 onion
- 11 bell pepper
- 22 scallion
- 2 tbsp2 tbsp vegetable oil
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp sesame seeds, toasted
- 7 oz200g white rice, cooked, to serve
