This rich, gooey, addictive dip combines the delicate sweetness of crabmeat with the slight bite of the dry vermouth and lemon juice.
Jjukumi Gui (Korean barbecued octopus) is an enticing bite of Korea, and yet oddly familiar in the way that it checks all the boxes of successful Western barbecue: a little sweet, a little spicy, a little tangy, a little smoky.
This is a summery, indulgent recipe. The seafood-taste of the mushrooms is augmented by the crab meat and lots of butter, which is the friend of seafood and mushrooms alike. Fresh herbs and a generous squeeze of lemon brighten up the richness of the dish, and the lush meatiness of the mushrooms and crabmeat is complemented by snappy bites of asparagus.
There are three key elements to the best gumbo–an excellent seafood stock, a solid brick roux, and quality ingredients to go into it–fresh seafood when possible, okra in season, and so on. While you may sometimes have to make due with frozen or out-of-season ingredients, the stock, roux, and giving the gumbo the time it needs to develop flavor will still always give you incredible results.
This rich, briny, creamy, slightly smoky seafood chowder is also easy to put together, and is a sure-fire way to impress dinner guests.
Want to serve up some citrus kissed, grilled seafood that’ll really wow your bbq guests? With this recipe for octopus, do some prep ahead of time and you can just whip these tentacled beauties out when you’re ready to grill. Presto! Tentacular spectacular!
A Korean classic, kimchi jjigae is one of my favorite ways to consume kimchi. In this recipe, the broth is umami-rich and spicy, and the texture of the tofu and kanikama (imitation crab) are light but satisfying, harmonizing with the mildly crunchy kimchi.
Fried in their shells, these shrimp have an awesome crunch, and the meat inside is super succulent. They’re crave-worthy, and you’ll be hard pressed not to scarf them down like potato chips!
Healthier and more filling than pasta, the tender, toothsome squid mimics perfect al dente noodles, and swims blithely in a creamy carbonara sauce. It’s tentacular spectacular.
This recipe aims to inject as much flavor into your stock as possible, with the added bonus of using ingredients that normally would be considered trash, wasting nothing.