Spicy Seafood Flower Soup
Kkotgetang is a fiery Korean seafood stew traditionally loaded with clams and vegetables. This weeknight version skips the long simmer and uses shrimp with gochujang paste for the same bold, warming kick in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 245
- Protein
- 28g
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Heat a large pot over medium-high. Add gochujang, 1 tbsp garlic, and 2 tbsp neutral oil. Stir 90 seconds until fragrant and oil turns reddish.
Step 2
Pour in fish stock. Bring to a boil, then reduce to a simmer.
Step 3
Add mushrooms and zucchini. Simmer 5 minutes until vegetables start to soften.
Step 4
Slide shrimp into the broth. Cook 2 minutes until they turn pink and curl slightly.
Step 5
Stir in scallions and a pinch of salt. Simmer 30 seconds until scallions wilt slightly.
Step 6
Ladle into bowls. Drizzle sesame oil around the rim and scatter sesame seeds over the top.
Tools you’ll need
- large pot (4–5 quart)
- wooden spoon or ladle
- knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
