Recipes
Vegetable, Kimchi and Seafood Pot
Vegetable, Kimchi and Seafood Pot
Recipe Details
It is healthy to match various seafood and vegetables by layered cooking without seasoning. Onions and tomatoes release a large amount of water while adding kimchi and sake give a more complicated flavor to this seafood pot.
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Soak clams in salt water for 30 minutes.
Step 2
Cut the tomatoes and onions into pieces. Slice the yellow squash and zucchini and Italian zucchini.
Step 3
In a pot, add some oil on a medium heat. Sauté the onion and garlic until fragrant.
Step 4
Layer the ingredients in the following order: tomatoes, yellow squash, zucchini, kimchi, shrimps, clams, fish and scallops. Add water and sake.
Step 5
Reduce to medium low heat. Cover the lid and cook for 45 minutes or until the seafood is done.
Step 6
Increase to medium heat. Add enoki mushroom and egg. Sprinkle with green onion. Ready to serve.
Ingredients
General Ingredients
It is healthy to match various seafood and vegetables by layered cooking without seasoning. Onions and tomatoes release a large amount of water while adding kimchi and sake give a more complicated flavor to this seafood pot.
Step by Step Instructions
Step 1
Soak clams in salt water for 30 minutes.
Step 2
Cut the tomatoes and onions into pieces. Slice the yellow squash and zucchini and Italian zucchini.
Step 3
In a pot, add some oil on a medium heat. Sauté the onion and garlic until fragrant.
Step 4
Layer the ingredients in the following order: tomatoes, yellow squash, zucchini, kimchi, shrimps, clams, fish and scallops. Add water and sake.
Step 5
Reduce to medium low heat. Cover the lid and cook for 45 minutes or until the seafood is done.
Step 6
Increase to medium heat. Add enoki mushroom and egg. Sprinkle with green onion. Ready to serve.