Seafood Tomato Kimchi Stew

Ingredients

재료 Kimchi(40g), Tomato(30g), Onion(40g), Squid(15g), Mussel(20g) Clam(15g), Webfoot Octopus(25g), Blanched Watercress(2g), Crown Daisy(5g) Oyster Mushroom(7g), Enoki Mushroom(7g), Diagonally Sliced Green Chili(1g) Kimchi Pouch Filling, Shrimp(15g), Garlic Chives(3g), Soaked Glass Noodles(7g) Soaked Dried Radish Strips(3g), Starch Powder(5g), Egg(23g)

Instructions

1. 1

   Wash the kimchi, cut the stem part into bite-size pieces, set the leaves aside, and cut the tomato and onion into similar sizes.

   
2. 2

   Score the squid and briefly blanch together with mussel, clam, and webfoot octopus, then stir-fry in an oiled pan (10g).

   
3. 3

   Chop shrimp, chive, soaked glass noodles, and dried radish strips, mix with starch and egg to make the kimchi pouch filling.

   
4. 4

   Fill the kimchi leaf with the filling, wrap into a pouch shape, and tie with blanched watercress.

   
5. 5

   Stir-fry the kimchi and vegetables and place in a pot, add the seafood and kimchi pouch, and boil; once boiling, top with crown daisy, oyster mushroom, enoki mushroom, and chili to finish.