6 jumbo squid (see below for dissembling directions)
4-6 extra large prawns (with heads)
6-8 black mussels (scrubbed, beards removed)
½ cup sliced sangyupsal
1 zucchini- peeled & cubed, discard ends
5 mushrooms- sliced
2 potatoes- peeled & cubed
1 ½ cups baechu kimchi (napa)- sliced
½ cup kimchi juice
1 pack firm tofu, cubed
3 stalks scallions- slice in 2” bias, discard ends
1/2 jalapeno pepper
1/2 of large onion- sliced
1 shallot, sliced
3 cloves of garlic- minced
1/4 cup gochujang (red pepper paste)
2 tbsp gochukaroo (red pepper flakes)
1/8 cup dashida
4 tbsp hondashi
3 tbsp garlic salt
1 tsp sesame oil
5 cups water
fresh ground pepper
-In large pot, on medium high heat, add sesame oil and pork.
-When pork is just about done, add onions and shallots. Cook until almost translucent.
-Add minced garlic and kimchi. Saute for 2min.
-Add water, hondashi, gochukaroo, gochujang, garlic salt, and jalapeno. Stir, cover and let simmer on medium heat for 10min.
-Add kimchi juice. Add dashida in spoonfuls and stir. Adjust taste accordingly.
-Add tofu and potatoes. Cover and let simmer on medium low heat for 10-15min.
-Add squid, mussels, prawns, mushrooms, and scallions. Bring up to boil for 5min.
-Serve with rice and panchan.