Gyeongju Kkotgetang

Gyeongju Kkotgetang is a fragrant Korean seafood stew that showcases the delicate flavors of fresh seafood and aromatic vegetables, creating a comforting and nourishing dish. This gluten-free recipe highlights the natural sweetness of the sea, balanced with a touch of spice and herbs.

Ingredients

• Water - 500 ml
• Dried anchovies - 10 pieces
• Korean radish (mu) - 100 g, sliced
• Zucchini - 100 g, sliced
• Shiitake mushrooms - 50 g, sliced
• Tofu (firm) - 100 g, cubed
• Mixed seafood (shrimp, mussels, squid) - 200 g
• Garlic - 2 cloves, minced
• Ginger - 1 tsp, minced
• Korean red pepper flakes (gochugaru) - 1 tsp
• Soy sauce (gluten-free) - 2 tbsp
• Sesame oil - 1 tbsp
• Green onions - 2, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. In a pot, bring 500 ml of water to a boil and add the dried anchovies. Let them simmer for 10 minutes to create a savory broth.
2. After 10 minutes, remove the anchovies from the broth and add the sliced Korean radish. Cook for another 5 minutes until the radish becomes tender.
3. Add the zucchini, shiitake mushrooms, garlic, and ginger to the pot. Stir and let it cook for 5 more minutes.
4. Add the mixed seafood and tofu to the pot. Season with soy sauce, sesame oil, gochugaru, salt, and black pepper. Simmer for an additional 5-7 minutes until the seafood is cooked through.
5. Finally, stir in the chopped green onions just before serving to enhance the flavor. Serve hot in bowls.

Nutrition

• Calories: 320
• Protein: 30 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from seafood, which support heart health.
• Contains antioxidants and anti-inflammatory compounds from vegetables and spices.

Tags