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!

Simply, Cod

garlic, ginger, shallots, green onions

Ingredients:

• ginger root, 2 inches, matchstick
• 8 garlic cloves, minced
• 1 cup green onions, chopped
• 2 shallots, minced
• cod, 2 portions
• 4 shiitake mushrooms
• 1 Tablespoon soy sauce (Yamasa brand, low sodium)
• 1/2 cup of water
• asparagus, bunch, chopped in half
• extra virgin olive oil
• 1 Teaspoon korean dried red pepper flakes (optional)
• sea salt
• ground black pepper

Method:

1. In a smaller pot, combine soy sauce, water, red pepper flakes, a third of the ginger root, a third of the green onion, 2 minced garlic cloves and the shiitake mushrooms.  At medium to medium high heat, braise the mushrooms for 5 minutes then turn heat down to low to cook for another 10 minutes.
2. In a large bowl, marinate cod with olive oil, the rest of the ginger, garlic, green onions, shallots, black pepper and sea salt. 10 minutes.
3. Pan fry the cod on medium high heat with 2 Tablespoons of olive oil.  Cook 5-7 minutes each side.
4. After you flip the cod, heat 2 tablespoons olive oil in another pan on high heat.  Add asparagus, black pepper and sea salt.  Sauté for 5-10 minutes.  I like the asparagus to have some crunch, I keep them on high heat until some of them have become charred.  
5. Plate and Enjoy!