1 tbsp oil
1 small carrot (peeled and cut into chunks)
5 big prawns
300g fresh squids (cut into rings)
5 fish balls
15 clams (removed the sand)
1 white pomfret (cut into pieces)
3 stalks leek (cut into slices)
150g golden pin mushrooms
2 block toufu (cut each into 4 pieces)
80g glass noodles (soaked)
1/2 tbsp ground soya bean paste
1 tsp salt
1/4 tsp sugar
- Put oil and kimchi in a big clay pot and stir0fry until aromatic. Add in carrot and stir-fry until well mixed. Add seasoning and bring to boil.
- Add in the remaining ingredients, cover with lid and bring to boil. Reduce heat to medium low and simmer for another 5 mins.
- Serve hot with rice.