Modu Recipe
Modu Recipe

Ttukdak Hyung's Rice Cooker Shrimp and Bean Sprout Stew

A super simple seafood stew made by pouring a thick, spicy potato starch sauce over thick bean sprouts for steaming and plenty of seafood, then cooking in a rice cooker for 15 minutes.

30 minMeat & mainsDifficulty Normal

Ingredients needed 3 servings

Recipe

Cooking tips

  • If you are sensitive to the fishy smell of roe and milt, be sure to wash them with salt water beforehand to remove impurities; this keeps the broth clean.
  • Instead of shrimp, you can add cleaned frozen monkfish chunks in the same way to easily make a great monkfish stew.
  • If you don't have mirin, you can substitute with cheongju (rice wine) with a little sugar added.
  • The deep, rich seafood flavor comes from the shells and heads of the shrimp, so even if it's a bit of a hassle, it's recommended to use whole shrimp rather than cocktail shrimp.

Recommended for

  • Those who have always failed at adjusting water or starch slurry consistency when making seafood stew at home.
  • Those who love the crunchy texture of steamed bean sprouts and the spicy harmony of rich roe, milt, and shrimp.
  • Those who want to whip up a decent one-pan seafood dish in just 15 minutes without a large pot.

Shop ingredients on Coupang(Ad)

pollock roepollock miltbean sproutsclam meatshrimpsliced rice cake for soupgreen onionCheongyang chili pepperred chili peppergochugarusoy sauceanchovy saucecooking wine (mirin)potato starchgarlicsesame oil

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