New Zealand Greenshell™ Mussel and King Salmon Haemultong (Korean Spicy Hot Seafood Stew)
|400gms (14oz)||New Zealand King Salmon Fillet (skinned) – diced into cubes|
|12||NZ Greenshell™ Mussels|
|4||Pak Choi (small)|
|1/2 cup||Daikon Radish, thin sliced|
|1||Red Chilies (medium heat) – finely sliced|
|3||Spring Onions – sliced|
|4-5 stalks||Minari (Korean parsley) – rough chopped|
|6 tbsp||Kochujang (red chilli pepper paste)|
|1 tbsp||Soy Sauce|
|2 tbsp||Kochukaru (red chilli pepper powder)|
|6 cups||Fish Stock|
|3-4||Suk-gat (crown daisy) – rough chopped|
|Cauliflower & Woodear Mushroom – optional||Salt to taste|
- Place the fish stock onto a large soup pot & place on the heat.
- Add kochujang, kochukaru and soy sauce. Bring to a boil.
- Add radish, squash, garlic, chillies & mushrooms, keep cooking on a medium heat for 3-4 minutes.
- Add Salmon and Mussels.
- Heat until fish is completely cooked and add salt to taste.
- Add green onions and parsley.
- Cook for another 1-2 minute and add crown daisy.
- Serve hot with white rice.
Haemultang or spicy seafood stew is one of Korea's most famous traditional foods.
The most important characteristic of good Haemultang is its fresh ingredients. The soup can contain various vegetables such as peppers, mushrooms, onions, bean sprouts, dropwort, leaks, crown daisies and much more, supplementing to its spicy, refreshing deep taste. Its combination gives it a rich flavor and an amazing taste that's also excellent for your health. It's definitely known as one of the best savory dish that will surprise your taste buds.