Seafood Jjim (해물찜)

First off, let me say that I'm super sorry for not updating this blog for over a month!! I'm so bad :( It's just that I seem to be having tests week after week! Whew~ :( And I have another midterm coming up this Tuesday for my Economics class. Sigh~ haha...the life of a college student! haha :D Anyways, on a brighter note, winter is coming! OH YEA! I have to say that winter is definitely my favorite season. I don't like the cold weather so much but I love wearing sweaters and scarves so it's my favorite season! :) And plus, I get to bundle up in a thick blanket with a cup of tea and watch dramas (during my vacation of course). And the best (which might also be the worst) part of wintertime is...FOOD TIME! From Halloween to Thanksgiving to Christmas then to New Year's! :D Love the holiday season! :) Anyways, I was really deciding on what I should make...something to celebrate Halloween or a warm soup? Then my mom suggested making Seafood Jjim which is a seafood and vegetable medley in hot pepper paste sauce! It's definitely good but warning: it is not intended to those that are NOT heat tolerant! It's spicy! haha :D Hope you enjoy!! :)

Seafood Jjim
Ingredients:
3.5 lbs monkfish (cut into 2 in. cubes)
8 oz sea squirt
3/4 cup Korean hot pepper paste
1/2 tsp black pepper
1/4 cup minced garlic
1/4 cup sake
1/4 cup + 2 tbsp soy sauce
1/2 tsp grated ginger
1/4 cup brown sugar
1 tbsp + 1 tsp sesame oil
1/4~1/2 cup Korean hot pepper flakes
2 large onions
2 large jalapeno
1 bunch minari
3 lbs. soy bean sprouts (head & tail removed)
5 stalks green onion
1 lbs medium shrimp
1/4 lbs scallop
1/4 cup corn starch + 1/4 cup warm water (optional)

Directions:
1. Prepare the sauce for the Seafood Jjim by mixing together Korean hot pepper paste, black pepper, minced garlic, sake, soy sauce, grated ginger, sesame oil, and Korean hot pepper flakes.


2. In a large bowl, mix the sauce, monkfish, and sea squirt until thoroughly combined. Cover with a plastic wrap and let marinate for 1 hour at room temperature.


3. Meanwhile, cut the onions and jalapeno into 1/2 in slices.

4. For the minari, get rid of most of the leaves, leaving only the stems. Cut the stems into 1 in. slices.

5. Cut the green onions into 1.5 in slices.

6. Devein the shrimp if you haven't already done so.


7. Add 2 cups of water into a pot. Add the bean sprouts and boil it with lid closed for about 8 minutes. Do NOT, I repeat do NOT open the lid during the cooking process or else the bean sprouts will smell and they can't be consumed. (I forgot to take pictures for this process). Also, don't over boil or the sprouts won't retain their crunch. And though the instructions ask for the removal of the head & tail, I kept the tail on because it has a good percentage of vitamin C (healthy!)
8. In a separate pan, add the marinated monkfish & sea squirt mixture, onion, jalapeno, and shrimp and cook until the monkfish is thoroughly cooked for about 15 minutes with lid on. You can also add the corn starch/water mixture at this point to thicken it up.

9. Add the bean sprouts, green onions, and minari and cook for an additional 5 minutes. Don't overcook or else the bean sprouts will not retain it's subtle bite.

10. Plate and serve! Enjoy!!


Hope you all enjoy & have a safe, fun-filled Halloween! :D