Spicy and Savory Seafood Bean Sprout Stew (Kongnamul Jjim)
Make a Delicious Kongnamul Jjim with Affordable Frozen Seafood Mix! A Simple and Tasty Recipe.
This recipe features Kongnamul Jjim made with frozen seafood. It’s a simple yet flavorful dish perfect for a quick meal or a delightful side dish.
Main Ingredients- 300g Bean Sprouts (washed thoroughly)
- 1/2 Onion (thinly sliced)
- 1/2 Scallion (cut diagonally)
- 300g Frozen Seafood Mix (e.g., squid, shrimp, mussels)
Seasoning Ingredients- 2 Tbsp Rice Wine (Mirin) (to remove fishy odor and add flavor)
- 2 Tbsp Cooking Oil
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes) (adjust for spice level)
- 1 Tbsp Sugar (for sweetness and umami)
- 3 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- A pinch of Black Pepper
- 2 Tbsp Rice Wine (Mirin) (to remove fishy odor and add flavor)
- 2 Tbsp Cooking Oil
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes) (adjust for spice level)
- 1 Tbsp Sugar (for sweetness and umami)
- 3 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- A pinch of Black Pepper
Cooking Instructions
Step 1
First, thoroughly wash the bean sprouts under running water and drain them in a colander. Fresh bean sprouts are key to a delicious Kongnamul Jjim!
Step 2
Cut the scallion diagonally into about 0.5cm thick pieces. This not only looks nice but also helps the seasoning penetrate well.
Step 3
Slice the onion thinly, about 0.5cm thick. This adds a pleasant crunch and a subtle sweetness to the dish.
Step 4
Prepare the frozen seafood mix according to package instructions, or rinse it lightly under cold running water. Thawing it beforehand will shorten the cooking time.
Step 5
Add enough water to cover the seafood and mix in 2 tablespoons of rice wine. Let it soak for about 10 minutes to effectively remove any fishy odors.
Step 6
Drain the seafood completely after soaking in rice wine. Ensure there’s no excess water, as it can cause oil to splatter when stir-frying.
Step 7
In a small bowl, combine 1 tablespoon of starch and 2 tablespoons of water. Mix well until smooth to create the starch slurry. This will give the dish a nice sheen and the desired consistency.
Step 8
In a wide pan or pot, heat 2 tablespoons of cooking oil over high heat. Add the drained seafood and stir-fry for about 1 minute until it’s lightly cooked and fragrant.
Step 9
Add the washed bean sprouts, sliced onion, and diagonally cut scallions to the pan. Continue stir-frying over high heat for about 2-3 minutes, or until the bean sprouts just start to wilt. Covering the pan briefly will help maintain their crispness.
Step 10
Once the bean sprouts have wilted slightly, add all the seasoning ingredients (2 Tbsp gochujang, 2 Tbsp gochugaru, 1 Tbsp sugar, 3 Tbsp soy sauce, 1 Tbsp minced garlic, a pinch of black pepper). Stir well to coat the seafood and vegetables, and continue to cook for another 1-2 minutes, ensuring the sauce evenly coats everything.
Step 11
Finally, gradually pour the starch slurry into the pan, stirring constantly, until the desired thickness is achieved. Once thickened, turn off the heat. Serve the delicious seafood Kongnamul Jjim generously. For an extra touch, garnish with finely chopped red and green chilies if desired!
