Korean Cioppino

By á-58

Gochujang, a Korean fermented chile paste, not only brings heat and texture (it contains soybeans and glutinous rice) to this classic San Francisco fish stew, but an added layer of flavor. The tang and smell of kimchi and fish sauce also plays nicely against the assortment of fresh shellfish.

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 tablespoon grated fresh ginger
• 2 cups chopped yellow onion (from 2 onions)
• 10 garlic cloves, chopped
• 3 tablespoons gochujang paste
• 2 cups dry white wine
• 3 cups unsalted chicken broth
• 3 cups water
• 3 tablespoons fish sauce
• 4 teaspoons kosher salt
• 1 (28-oz.) can whole peeled plum tomatoes, drained
• 2 cups jarred kimchi cabbage, drained and chopped (juice reserved)
• 16 littleneck clams, cleaned
• 24 fresh mussels (about 1 1/2 lb.), scrubbed and debearded
• 1 pound jumbo lump crabmeat, picked
• 1/2 cup thinly sliced fresh basil
• 1/4 cup fresh lemon juice
• 1/4 cup thinly sliced fresh chives

Details

Servings 6
Preparation time 45mins
Cooking time 70mins

Preparation

Step 1

Heat oil in a large Dutch oven over medium-high. Add ginger, and cook, stirring constantly, 20 seconds. Add onion and garlic, and cook until onion is translucent, 5 to 6 minutes. Increase heat to high. Stir in gochujang paste; cook, stirring often, 5 minutes. Add wine; simmer until reduced by half, 3 to 4 minutes. Stir in broth, water, fish sauce, and salt. Add tomatoes, crushing them with your hands above the Dutch oven as you add them. Cover and bring to a boil. Add kimchi, reserved kimchi juice, and clams. Cover with lid, and cook 3 minutes. Add mussels. Cover with lid, and cook until mussels and clams open, 3 to 4 minutes. Discard any mussels or clams that do not open.

Stir in crabmeat, basil, and lemon juice. Ladle into shallow bowls; top with chives.