Haemul-Jeongol (Seafood Vegetable Stew) Recipes

Ingredients :

four 4-ounce black cod steaks (each about 1 inch thick)

4 large shrimp, deveined

4 manila clams, scrubbed

3 green half-shell mussels, scrubbed and debearded

2 cleaned baby octopi, thawed if frozen

12 ounces yam noodles, drained

3 scallions, roots trimmed and cut into 5-inch pieces

4 slices of carrot, cut into 1/4-inch thick slices

1/4 large onion, cut into 1/4-inch thick slices lengthwise

8 white mushrooms, stems removed and cut in half

1/4 green bell pepper, cut into 1/2-inch thick strips

1/4 red bell pepper, cut into 1/2-inch thick strips

3 ounces Korean radishes, cut into very thin rectangular slices

2 leaves napa cabbage, cut into 2-inch pieces

small bundle enoki mushrooms, roots trimmed

1/4 zucchini, cut into 1/4-inch thick slices

1/2 ounce garland chrysanthemum, roots trimmed

4 cups dried anchovy and kelp broth

1/3 cup Korean rice wine

1/2 tsp salt

1 tbsp soy sauce

All of the seafood should be cleaned with cold running water and prepared according to the list above. In a pot, combine all the ingredients except for half of the enoki mushrooms and garland chrysanthemum. Boil for about 20 minutes over high heat or until fish is fully cooked, skimming foam as necessary. Add on the leftover enoki mushrooms and garland chrysanthemum right before turning off the heat. Serve while hot.

Serves 2

Haemul-Jeongol is a crowd favorite. What is the secret ? Use black cod, and make sure it's very, very fresh. Always served alongside a healthy portion of rice, this mild-tasting stew is a great way to get acquainted with Korean-style seafood dishes.

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