Mixed Seafood Stew

Name: Mixed Seafood Stew
Cuisine: Korea
Ingredients: 1 small daikon radish (5 oz/150 g), peeled and cubed; 4 oz (125 g) fresh baby clams in shells, scrubbed and cleaned; 4 oz (125 g) fresh baby clams in shells, scrubbed and cleaned; 3 oz (90 g) mussel meats (without shells); 4 fresh medium shrimp; 1 fresh medium crab, scrubbed and cleaned, quartered; 4 medium squid bodies, cut open and cleaned, or 1 small tenderized octopus, sliced; 4 medium squid bodies, cut open and cleaned, or 1 small tenderized octopus, sliced; ½ cup (20 g) chrysanthemum leaves, cut into short lengths, or chopped celery; ½ cup (20 g) chrysanthemum leaves, cut into short lengths, or chopped celery; 4 Korean watercress stems (minari), cut into short lengths; 1 red chili pepper, deseeded and sliced; 2 oz (60 g) enoki mushrooms, roots trimmed, separated; 4 oz (125 g) dried udon noodles; 8 cups (2 liters) water; 1 cup (25 g) dried white bait or anchovies, rinsed; 1 cup (25 g) dried white bait or anchovies, rinsed; One 4-in (10-cm) square piece dried kelp; 3 tablespoons Korean chili powder; 1 tablespoon crushed garlic paste; 2 teaspoons salt; 1 tablespoon minced green onion; ½ teaspoon freshly ground black pepper; ½ teaspoon ginger juice (pressed from grated fresh ginger); ½ teaspoon ginger juice (pressed from grated fresh ginger); 2 tablespoons rice wine

Preparation info

Serves
4

Appears in

Korean Cooking Made Easy

By Soon Young Chung

Published 2007

About

Ingredients

1 small daikon radish (5 oz/150 g), peeled and cubed
4

Korea
Fish course
Stew
Pescatarian

Method

Prepare the Stock first by bringing the water to a boil in a stockpot. Add the dried white bait or anchovies and kelp, and return to a boil. Reduce the heat to low and simmer uncovered for about 30 minutes. Remove from the heat and strain. Reserve the clear Stock, discard the kelp and anchovies.
Combine the Seasoning ingredients in a small bowl and mix well, th