New Zealand King Salmon and Greenshell™ Mussel Haemultang (Korean spicy hot seafood stew)

New Zealand King Salmon and Greenshell™ Mussel Haemultang (Korean spicy hot seafood stew)

Serves 4

Ingredients

400gms (14oz) New Zealand King Salmon Fillet (skinned) – diced into cubes
12 New Zealand 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)
3 tbsp Garlic
6 cups Fish Stock
3-4 Suk-gat (crown daisy) – rough chopped Cauliflower & Woodear Mushroom – optional
To taste Salt

Method

Chef's Notes:
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.
This recipe combines 2 of New Zealand’s iconic seafood’s in this traditional dish.

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