Seafood Tteokbokki Hot Pot 1769468783961 3c6v

Ingredients

• 500 grams Korean Rice Cakes (Tteok)
• 400 grams Assorted Seafood (Shrimp, Mussels, Squid)
• 4 cups Anchovy Kelp Broth
• 3 tablespoons Gochujang (Korean Chili Paste)
• 1 tablespoon Gochugaru (Korean Chili Flakes)
• 1 tablespoon Soy Sauce
• 1 tablespoon Sugar
• 1 tablespoon Minced Garlic
• 2 sheets Fish Cakes
• 3 stalks Green Onions
• 2 cups Napa Cabbage(optional)

Instructions

1. 1

   Soak the rice cakes in cold water for 15 minutes to soften, then drain.

2. 2

   In a small bowl, whisk together the gochujang, gochugaru, soy sauce, sugar, and minced garlic to create the seasoning paste.

3. 3

   Pour the anchovy kelp broth into a wide, shallow pot and bring to a gentle boil.

4. 4

   Stir the seasoning paste into the broth until fully dissolved and the liquid turns bright red.

5. 5

   Add the rice cakes and napa cabbage to the pot, simmering for 10 minutes until the sauce begins to thicken.

6. 6

   Carefully arrange the shrimp, mussels, squid, and sliced fish cakes in the pot.

7. 7

   Cook for an additional 5-7 minutes until the seafood is fully cooked and the mussels have opened.

8. 8

   Garnish with chopped green onions and serve immediately directly from the pot.