Korean-style Seafood Paella

Ingredients

While the original Spanish paella typically uses saffron for its distinct flavor and yellow color, this Korean adaptation incorporates gochujang, a spicy fermented chili paste, to add a unique kick. Additionally, the traditional Spanish ingredients are replaced with Korean staples such as kimchi, soy sauce, and sesame oil, resulting in a fusion dish that showcases the best of both cuisines. We alse have the original recipe for Paella, so you can check it out.

• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 cup (200g) short-grain rice 1 cup (200g) short-grain rice
• 1 tablespoon gochujang (Korean chili paste) 1 tablespoon gochujang (Korean chili paste)
• 1 teaspoon soy sauce 1 teaspoon soy sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 cup (150g) mixed seafood (shrimp, squid, mussels) 1 cup (150g) mixed seafood (shrimp, squid, mussels)
• 1/2 cup (75g) kimchi, chopped 1/2 cup (75g) kimchi, chopped
• 1/2 cup (75g) frozen peas 1/2 cup (75g) frozen peas
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 2 green onions, chopped 2 green onions, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 15g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.
2. 2.
   Add the short-grain rice to the pan and stir well to coat it with the oil. Cook for 2 minutes, stirring constantly.
3. 3.
   In a separate bowl, mix the chicken broth, gochujang, soy sauce, and sesame oil until well combined. Pour the mixture into the pan with the rice.
4. 4.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15 minutes, or until the rice is cooked and the liquid is absorbed.
5. 5.
   While the rice is cooking, season the mixed seafood with salt and pepper. In a separate pan, sauté the seafood until cooked through. Set aside.
6. 6.
   Once the rice is cooked, gently fold in the cooked seafood, chopped kimchi, frozen peas, and sliced red bell pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.
7. 7.
   Remove the pan from heat and garnish with chopped green onions.
8. 8.
   Serve the Korean-style Seafood Paella hot and enjoy!

Treat your ingredients with care...

• Kimchi — If you prefer a milder flavor, rinse the kimchi before chopping it.
• Gochujang — Adjust the amount of gochujang according to your spice preference. Add more for extra heat or reduce for a milder taste.
• Seafood — Ensure the seafood is fresh and properly cleaned before cooking to enhance the overall taste of the dish.
• Short-grain rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve a fluffy texture.
• Red bell pepper — For added sweetness, you can roast the red bell pepper before slicing it.

Tips & Tricks

• To enhance the flavor, you can add a splash of Korean rice wine (mirin) to the dish.
• If you don't have access to fresh seafood, you can use frozen seafood mix as a convenient alternative.
• Feel free to customize the vegetables based on your preference. You can add carrots, mushrooms, or zucchini for extra variety.
• Serve the Korean-style Seafood Paella with a side of pickled radishes or a refreshing cucumber salad to balance the flavors.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.

Serving advice

Serve the Korean-style Seafood Paella as a main course, accompanied by a side of kimchi and steamed white rice. Garnish with additional chopped green onions for a fresh touch.

Presentation advice

For an appealing presentation, serve the Korean-style Seafood Paella in a large, shallow dish. Arrange the seafood and vegetables on top of the rice, and sprinkle some sesame seeds for added visual appeal.