Korean seafood broth

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 2

By Matt Tebbutt
From Saturday Kitchen


  • 2 tbsp vegetable oil
  • 1 small onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 tsp minced fresh root ginger
  • 2 tbsp doenjang (Korean soybean paste)
  • 2 tsp gochujang (Korean chilli paste)
  • 6 tiger prawns, peeled and butterflied
  • ¼ Chinese cabbage, sliced into 2.5cm/1in thick pieces
  • 500g/1lb 2oz mussels, scrubbed and debearded
  • 2 scallops, sliced in half
  • 500ml/18fl oz chicken stock
  • 1 red chilli, finely sliced
  • 20g/¾oz chives, finely chopped
  • 2–3 tbsp crushed toasted nori seaweed, to garnish
  • salt and freshly ground black pepper


  1. Heat the oil in a large saucepan and sweat the onion, garlic and ginger for 3–4 minutes until softened. Stir in the soybean and chilli pastes, then add the prawns and cabbage and cook with the lid on for a few minutes.

  2. Pour the stock into a separate small saucepan and bring to the boil.

  3. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels and scallops and then pour in the hot stock. Put the lid back on to steam cook until all the mussels are open. Discard any mussels that remain closed. Taste, season with salt and pepper and garnish with the chilli, chives and nori. Serve immediately.

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