Ingredients:

  • 1 lb (450 g) shrimp, peeled and deveined
  • 1 lb (450 g) scallops, cleaned
  • 1 lb (450 g) squid, cleaned and sliced into rings
  • 3 tablespoons (45 ml) vegetable oil
  • 4 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • ½ teaspoon red pepper flakes (adjust to taste)
  • 1 cup (240 ml) vegetable or seafood broth
  • 1 cup (250 g) kimchi, chopped
  • 2 green onions, sliced
  • 1 tablespoon (15 ml) sesame oil
  • 2 teaspoons soy sauce
  • 1 tablespoon (15 g) sesame seeds (optional for garnish)

Instructions:

  1. Rinse and pat dry the shrimp, scallops, and squid; set aside.
  2. In a large sauté pan or wok, heat vegetable oil over medium-high heat.
  3. Add minced garlic and ginger, sauté for 30 seconds until fragrant.
  4. Add shrimp, scallops, and squid to the pan. Cook for 3-5 minutes until shrimp turn pink and scallops are golden brown.
  5. Stir in chopped kimchi, vegetable broth, soy sauce, and red pepper flakes. Cook for another 2-3 minutes until heated through.
  6. Remove from heat, drizzle with sesame oil, and toss in sliced green onions.
  7. Plate the seafood medley and garnish with sesame seeds if desired.