Octopus Seafood Stew: A Feast of Abundance and Diverse Textures
#SeafoodDish #HowToMakeSeafoodJjim #OctopusSeafoodStewMilkitWithKingScallopsAndElephantClams
I purchased these large king scallops and elephant clams because they looked so interesting. They were quite unusual ingredients, and I thought it would be wonderful to make a hearty seafood jjim (steamed seafood dish) for my family with them. Since we can’t go out to eat these days, indulging in expensive ingredients at home feels like a true happiness. I also used a store-bought octopus spicy stew kit, not to make the stew, but as a base for the seafood jjim ingredients. Buying individual seafood items can be quite costly, but with just one kit, you get a good portion of octopus and plenty of other seafood. Even though it’s labeled as a spicy stew kit, you can easily transform its contents into a delicious seafood jjim. Give it a try! ^^
Main Seafood- King Scallops 1kg
- Elephant Clams 1kg
- Octopus spicy stew kit 1.3kg (includes pre-cooked octopus)
- Frozen Octopus (small) 500g
- Frozen Squid 3 pieces
Vegetables and Additional Ingredients- Bok Choy 3 pieces
- Bean Sprouts 300g
- Green Onion 1 stalk
- Bok Choy 3 pieces
- Bean Sprouts 300g
- Green Onion 1 stalk
Cooking Instructions
Step 1
Begin by preparing the fresh king scallops. Scrub the shells thoroughly with coarse salt or a clean brush to remove any surface impurities, ensuring a cleaner final dish.
Step 2
Next, gently scrub the exterior of the elephant clams with a scouring pad or brush to clean them. This step is crucial for enjoying the fresh, clean taste of the seafood.
Step 3
Place the cleaned king scallops and elephant clams in a bowl. Add 2 tablespoons of coarse salt and enough water to cover them. Let them purge for at least 3 hours, changing the water every hour, as they tend to take a long time to purge. While the king scallops can be used as is, the elephant clams require some preparation. After purging, remove the tough ‘ear’ part from inside the clams and also clean out the internal organs.
Step 4
Prepare the seasoning sauce, which is key to the flavor of the seafood jjim. You can use a pre-made all-purpose seasoning paste or mix your own according to the recipe. For this particular jjim, I’ve added extra gochujang for a deeper flavor and spicier kick.
Step 5
To make the seafood jjim richer and spicier, I’ve added gochugaru, minced garlic, and gochujang to the basic seasoning paste. This combination will enhance the natural umami of the seafood.
Step 6
Prepare the pre-cooked octopus from the octopus spicy stew kit. Rinse it briefly under cold water to remove any residue before adding it to the dish. Since the octopus is already cooked, it helps to shorten the cooking time and maintain a tender texture.
Step 7
Along with the other seafood from the kit, rinse and thaw the added frozen small octopus and squid in cold water. Drain them well. Also, clean the mussels, clams, roe, and gonads that came with the kit.
Step 8
Spread the prepared seasoning sauce in the bottom of a large pot. Then, add the purged king scallops and clams. This initial steaming step allows the seafood to absorb the flavors and begin cooking.
Step 9
Next, add the mussels, gonads, and the prepared elephant clams. Layering the different types of seafood makes for a visually appealing and delicious dish.
Step 10
Cover the pot and steam over medium heat for a short while. This allows the clams to open naturally and release their juices, further enhancing the flavor of the broth.
Step 11
Once the clams start to open, add the remaining seafood (octopus, small octopus, squid, etc.). Increase the heat to high and stir everything quickly to ensure the seafood is well coated with the seasoning.
Step 12
Add the fresh vegetables, bok choy and green onion. Slice the green onion into bite-sized pieces (about 1-2 cm thick) on an angle to add both flavor and texture.
Step 13
Finally, pour in the seafood broth (2 cups) and a generous amount of bean sprouts. Cover the pot again and steam until the bean sprouts are crisp-tender. The seafood jjim is almost ready!
Step 14
Once the bean sprouts are cooked, gradually add the starch slurry while stirring to thicken the sauce to your desired consistency. The starch helps the sauce cling to the seafood, making it look and taste even better.
Step 15
Since the octopus is pre-cooked, add it last. Gently toss it to coat it with the sauce without overcooking, as it can become tough if heated for too long.
Step 16
Turn off the heat and drizzle with 1 tablespoon of sesame oil. Stir gently to distribute the nutty aroma of the sesame oil throughout the dish. Slice the octopus into bite-sized pieces and arrange it attractively on a serving plate.
Step 17
Your magnificent Octopus Seafood Jjim, brimming with a variety of abundant seafood, is now complete! Including the shrimp, mussels, and crab from the original kit makes this dish even more rich and flavorful. It’s the perfect centerpiece for a special meal at home.
