- 6 cups fish stock
- 6 tbsp kochujang (red chilli pepper paste)
- 2 tbsp kochukaru (red chilli pepper powder)
- 1 tbsp soy sauce
- ½ cup daikon radish, thin sliced
- 400g New Zealand King Salmon fillet (skinned), diced into cubes
- 12 New Zealand Greenshell™ Mussels
- 4 pak choi (small)
- 1 red chillies (medium heat), finely sliced
- 3 spring onion, sliced
- 4-5 stalks minari (Korean parsley), rough chopped
- 3 tbsp garlic
- 3-4 suk-gat (chrysanthemum leaves), rough chopped
- cauliflower & woodear mushrooms, optional
- salt to taste
- Place the fish stock into a large pot & place on the heat.
- Add kochujang, kochukaru and soy sauce and bring to boil.
- Add radish, squash, garlic, chillies & mushrooms, and continue to cook 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 chrysanthemum leaves.
- Serve hot with white rice.
This recipe serves 4 people.
Notes: Haemultang or spicy seafood stew is one of Korea's most famous traditional foods. The most important characteristic of good Haemultang is fresh ingredients. The soup can contain various vegetables such as peppers, mushrooms, onions, bean sprouts and more, supplementing its spicy, refreshing taste.
Image and recipe courtesy Nurtured Seafood