Matt Tebbutt served up tasty Korean seafood broth with prawns, mussels, scallops and nori seaweed on Saturday Kitchen.

The ingredients are: 2 tbsp vegetable oil, 1 small onion, thinly sliced, 3 garlic cloves, minced , 1 tsp minced fresh root ginger, 2 tbsp doenjang (Korean soybean paste), 2 tsp gochujang (Korean chilli paste), 6 tiger prawns, peeled and butterflied, ¼ Chinese cabbage, sliced into 2.5cm thick pieces, 500g mussels, scrubbed and debearded, 2 scallops, sliced in half, 500ml chicken stock , 1 red chilli, finely sliced, 20g chives, finely chopped, 2–3 tbsp crushed toasted nori seaweed, to garnish, salt and freshly ground black pepper.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.