Kkotgetang (Korean Seafood Soup)

Step 1

Hold each squid body tube with one hand and use a sharp knife to cut straight down through the tube into rings about 1/4-inch thick, like slicing a rubber band; discard the head and tentacles if not already removed.

Step 2

Pinch each shrimp where the vein line runs down the back and pull gently to remove the black intestinal vein; discard it and set the shrimp aside.

Step 3

Fill a bowl with cold water and place each mussel under the running tap while using a stiff brush to scrub the shell all over until it looks clean and smooth.

Step 4

Grasp the thin hairy threads sticking out from the mussel's shell (the beard) with your fingernails and pull firmly toward the hinge until they tear off; discard the beard.

Step 5

Mince the garlic cloves until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

Step 6

Pour 4 cups of water into a large pot and set the heat to high until you see large rolling bubbles breaking the surface, about 3 minutes.

Step 7

Add the gochugaru and minced garlic to the boiling water and stir constantly for 30 seconds until the red flakes coat the water and smell strongly fragrant.

Step 8

Pour in the soy sauce and stir once to combine, then immediately add the squid rings.

Step 9

Return to a boil, then add the shrimp and mussels at the same time.

Step 10

Simmer over medium-high heat for 5–7 minutes; you'll know it's done when all the mussels have popped open and the shrimp have turned opaque pink throughout.

Step 11

Use a slotted spoon to remove any mussels that refused to open and discard them; they are unsafe to eat.

Step 12

Ladle the soup and all the seafood into two deep bowls and serve immediately.