Haemul Jeongol (Korean Bouillabaisse)

adapted from Kimchi Chronicles 

Korean Radish (Moo) 

Soju, Yamasa (Low-sodium) Soy Sauce & Gochujang

Marja's "Umma Paste" 

Little Neck Clams

Extra-Sour Kimchi

Best Tasting Soju - Chamisul Fresh (Jinro brand)

Ingredients:

• 3 Cups kimchi, coarsely chopped (extra-sour is best)
• 1 onion, coarsely chopped
• 4 cups white radish (moo or daikon), thinly sliced
• 1/2 cup Umma Paste (see below)
• 10 Little Neck Clams, scrubbed & soaked for 45 minutes
• 2 fillets of Cod (2 lbs)
• 6 scallions, cut into 2-inch pieces
• 2 handfuls of watercress or parsley
• 1 dozen mussels, scrubbed & soaked (optional)
• 1 dozen shell-on medium shrimp (optional)

Umma Paste:

Makes 3/4 cup

• 4 large garlic cloves, peeled and smashed
• 3 tbsp gochugaru (red pepper powder)
• 3 tbsp soy sauce
• 3 tbsp gochujang (red pepper paste)
• 3 tbsp soju
• Mix all the ingredients to make the paste, set aside

Method:

1. Bring 2 quarts (8 cups) of water to a boil in a wide pot.  Add the kimchi, return to a boil, and cook for 5 minutes.
2. Add the onion, radish, and Umma paste and cook for 10 minutes.
3. Add little neck clams and cover.  Cook for 1 minute.  Add scallions, cover, and cook for 1 minute.  Then add Cod (and mussels and shrimp - optional), cover, and cook until the clams and mussels are open and the shrimp is cooked through, 6-8 minutes.
4. Discard any unopened clams or mussels.  Serve and Enjoy!