FationateFoodBelly • Easy Recipes

Ingredients:

• 2 slices ginger, julienned
• 3 scallions, white parts only
• 1 cup shrimp heads
• 3–4 dried anchovies
• 2 shiitake mushrooms
• 1 piece kelp
• 2 cups water
• 1 cup chicken stock
• 1 cup kabocha squash, cubed
• ½ cup shimeji mushrooms
• ½ cup enoki mushrooms
• 4–5 shrimp, peeled and deveined
• Sliced abalone
• 1 cup rolled oats
• 1 tbsp gochujang
• 3 bok choy, chopped
• Sliced scallions
• Toasted pumpkin seeds

Instructions:

1. Build the seafood base: Heat a little oil in a pot over medium heat. Add the julienned ginger and scallion whites, then sauté until fragrant.
2. Extract the shrimp flavor: Add the shrimp heads and stir-fry for 2–3 minutes, pressing them gently with a spoon to release their flavor.
3. Make the broth: Add the dried anchovies, shiitake mushrooms, kelp, and water. Bring to a boil and simmer for 3–4 minutes to develop a savory, umami-rich broth.
4. Strain the broth: Remove the shrimp heads, anchovies, kelp, ginger, scallions, and shiitake mushrooms. Return the strained broth to the pot.
5. Cook the vegetables and seafood: Add the chicken stock, kabocha squash, shimeji mushrooms, enoki mushrooms, shrimp, and sliced abalone. Bring to a boil and cook for 3–4 minutes, or until the squash begins to soften and the seafood is nearly cooked through.
6. Add the oats and bok choy: Stir in the rolled oats and bok choy. Cook for another 2–3 minutes, stirring occasionally, until the oats soften and the porridge reaches your desired consistency.
7. Season the porridge: Stir in the gochujang until fully dissolved. Taste and adjust the seasoning as needed.
8. Garnish and serve: Transfer the porridge to a serving bowl and top with sliced scallions and toasted pumpkin seeds. Serve warm and enjoy this hearty, savory seafood porridge!