← Nouns Cooking · Korean

Ingredients

• 1 l Water
• 10 large dried anchovies, heads and guts removed
• 1 piece kombu (dried kelp), about 10 cm
• 100 g Korean radish or daikon, thinly sliced into squares
• 300 g Clams, scrubbed and soaked in salted water
• 250 g Mussels, scrubbed and debearded
• 8 large shell-on prawns, deveined
• 250 g Squid, cleaned, cut into rings or strips
• 250 g firm white fish (cod, snapper or monkfish), cut into chunks
• 150 g soybean or mung bean sprouts
• 200 g Napa (Chinese) cabbage, cut into bite-size pieces
• ½ Onion, sliced
• 100 g shiitake or enoki mushrooms
• 2 Spring onion, cut into 5 cm pieces
• 1 Green chilli, sliced (optional)
• 2 tbsp Gochugaru (Korean chilli flakes)
• 1 tsp Gochujang
• 1 tsp Doenjang (Korean soybean paste)
• 1 tbsp soup soy sauce or fish sauce
• 4 cloves Garlic, minced
• 1 tsp Ginger, grated
• salt and pepper, to taste

Method

1. Put the water, anchovies, kombu and radish in a pot. Bring to the boil, take out the kombu, then simmer for 10 min more and lift out the anchovies. Keep the radish in the broth.
2. Mix all the seasoning ingredients with 3 tbsp of the broth to make a paste.
3. Lay the cabbage, sprouts and onion in a wide pot and arrange the clams, mussels, prawns, squid, fish and mushrooms on top. Pour in the hot broth with the radish and stir in the paste.
4. Bring to the boil over high heat, cover and cook for 6–8 min, until the shells open, the prawns turn pink and the fish flakes. Throw away any shells that stay shut.
5. Add the spring onions and chilli, taste and season with salt and pepper. Serve bubbling from the pot with bowls of rice.

Tips

• Buy shellfish alive and cook it the same day; soak clams in salty water for 30 min so they spit out their sand.
• A handful of watercress or crown daisy added at the end gives the classic fresh, peppery finish.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Nomadette