Seafood Kimchi Stew해물김치찌개

02

Instructions

1. 1

   Add the broth ingredients to a pot and bring to a boil. Once the water boils, remove the kelp and continue boiling a little longer to extract the broth.

2. 2

   Remove the innards, mouth, and eyes from the webfoot octopus, then cut it into 4 cm pieces.

3. 3

   Squeeze the liquid firmly from the kimchi and cut it into bite-size pieces. Slice the radish thinly, mince the garlic, slice the green onion diagonally, cut the onion into thick strips, and slice the tofu into flat pieces.

4. 4

   Heat the sesame oil in a pot and stir-fry the kimchi, radish, and onion until the onion turns translucent. Pour in the broth, bring to a boil, then add the webfoot octopus and minced garlic and continue boiling.

5. 5

   Mix the kimchi liquid and pear juice in a 2:1 ratio, then add the mixture to the stew to adjust the seasoning.

6. 6

   Add the tofu and enoki mushrooms, bring to a brief boil, and finish.