Steps

1. Cut 50g garlic chives into 3-4cm lengths.
   🕒 02:42
2. Slice 100g onion thinly, a few millimeters wide.
   🕒 03:02
3. In a bowl, add 600cc water and salt to taste (enough to make a 3% salt solution). Immerse 250g seafood mix for about 30 minutes to thaw. [Chef's Tip!] Thawing in a high-concentration saltwater solution results in a plump texture. Do not leave for too long, as it will become overly salty; remove immediately once thawed.
   🕒 03:37
4. Grate 10g garlic.
   🕒 04:19
5. Remove the veins from the shrimp in the thawed seafood mix. [Chef's Tip!] Removing the veins prevents a fishy smell and results in a better taste.
   🕒 04:42
6. Add 200g kimchi and grated 10g garlic to a pot.
   🕒 05:50
7. Add 700cc water and 150g mushrooms of your choice to the pot and place on heat.
   🕒 06:44
8. Cut 150g firm tofu into bite-sized pieces and add to the pot. [Chef's Tip!] Firm tofu has a good texture and helps you feel full. If you don't like it, you can use silken tofu instead.
   🕒 07:13
9. Add 1 tbsp soy sauce, 1/2 tbsp fish sauce, 1 tbsp kombu dashi, and 1 tbsp gochujang to the pot. [Chef's Tip!] If you don't have fish sauce, you can substitute with soy sauce. Kombu dashi does not overpower the seafood flavor.
   🕒 07:41
10. Cover and simmer over medium heat for about 10-15 minutes, until the vegetables are tender.
    🕒 08:38
11. Once the vegetables are cooked, add the 250g seafood mix (with veins removed) to the pot.
    🕒 10:27
12. Finally, add the cut 50g garlic chives and just under 1 tbsp sesame oil to the pot, simmer briefly, and serve. [Chef's Tip!] Add garlic chives last as they cook quickly. Adding sesame oil at the end enhances its aroma.
    🕒 10:56