Assorted Steamed Seafood (Modeum Haemul-jjim)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Blanch the cooked shrimp and turban shell meat once, then cut the turban shell meat into bite-size pieces.
2. Wash the abalone without removing its shell.
3. Cut the onion, red bell pepper and green onion into bite-size pieces.
4. Cut the green and red chili peppers into bite-size pieces too.
5. Make the seasoning sauce with 200g of the blanching water, soak the Mexican chili pepper in it to infuse, then add the whole garlic cloves to the seasoning sauce and boil.
6. Add the turban shell, abalone, cooked shrimp and the prepared vegetables to the seasoning sauce in that order to finish the assorted steamed seafood.