Korean Cioppino

Name: Korean Cioppino
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

18 ingredients

2 steps

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

Directions

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.
2

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