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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
505
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).