Dive into the rich and aromatic world of this Korean-inspired seafood stew featuring lobster, shrimp, and tofu. This dish brings together the flavors of the sea with the spicy kick of Korean pepper paste, creating a savory experience perfect for any seafood lover. Serve it as a main course and enjoy the symphony of fresh ingredients beautifully harmonizing in a delightful stew.
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🫒 1 tablespoon olive oil
🧄 3 cloves garlic, chopped
🧅 1 large onion, chopped
🌶️ 2 tablespoons Gochujang (Korean red pepper paste)
🍗 4 cups chicken broth
🧈 200g tofu, cubed
🍄 150g mushrooms, sliced
🥬 3 scallions, chopped
🥬 1 cup leafy greens (such as spinach or bok choy)
🌶️ 1 red chili, sliced
🦞 1 lobster, cleaned and prepared
🦐 200g shrimp, peeled and deveined
1- Prepare the Base:
In a large pot, heat the olive oil over medium heat.
Add chopped garlic and onions, sauté until they are fragrant and the onions become translucent.
2- Incorporate the Flavors:
Stir in the Gochujang.
Mix it well with the garlic and onions. Cook for another minute until the paste is well-integrated into the mixture.
3- Build the Broth:
Pour in the chicken broth.
Stir to combine and bring the mixture to a simmer.
4- Add the Vegetables and Tofu:
Gently add the cubed tofu, sliced mushrooms, chopped scallions, leafy greens, and red chili to the pot.
Let them simmer for about 5 minutes.
5- Cook the Seafood:
Carefully place the lobster and shrimp into the pot.
Cover and cook until the lobster has turned a vibrant red and the shrimp are opaque and pink, approximately 7-10 minutes.
6- Serve:
Once cooked, carefully arrange the seafood and vegetables on a large plate or bowl.
Pour the rich, spicy broth over the top before serving.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: Approximately 350 per serving
Proteins: 28g
Fats: 12g
Carbohydrates: 25g per serving
Equipment: Large Pot, Stirring Spoon
Cooking Tips:
For an extra depth of flavor, consider adding a splash of soy sauce or fish sauce to the broth.
Adjust the level of spiciness by varying the amount of Gochujang.
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