Korean-style Bouillabaisse

Ingredients

While the original Bouillabaisse is traditionally made with Mediterranean flavors like saffron and fennel, this Korean-style Bouillabaisse swaps those ingredients for Korean spices and aromatics. The dish also incorporates Korean chili paste, gochujang, to add a spicy kick and depth of flavor. We alse have the original recipe for Bouillabaisse, so you can check it out.

• 500g (1.1 lb) assorted seafood (such as shrimp, mussels, clams, and fish fillets) 500g (1.1 lb) assorted seafood (such as shrimp, mussels, clams, and fish fillets)
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 tablespoons gochujang (Korean chili paste) 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon gochugaru (Korean chili flakes) 1 tablespoon gochugaru (Korean chili flakes)
• 4 cups (950ml) seafood or vegetable broth 4 cups (950ml) seafood or vegetable broth
• 2 cups (470ml) water 2 cups (470ml) water
• 1 zucchini, sliced 1 zucchini, sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 green onion, chopped 1 green onion, chopped
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the sliced onion, minced garlic, and grated ginger. Sauté until fragrant and the onion becomes translucent.
2. 2.
   Stir in the gochujang, soy sauce, fish sauce, and gochugaru. Cook for 1-2 minutes to allow the flavors to meld together.
3. 3.
   Add the seafood broth and water to the pot. Bring to a boil and then reduce the heat to a simmer.
4. 4.
   Add the assorted seafood, zucchini, and carrot to the pot. Simmer for 5-7 minutes, or until the seafood is cooked through and the vegetables are tender.
5. 5.
   Season with salt and pepper to taste. Garnish with chopped green onions.
6. 6.
   Serve the Korean-style Bouillabaisse hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the stew.
• Gochujang — Adjust the amount of gochujang according to your spice preference. Add more for a spicier stew or reduce the amount for a milder flavor.
• Gochugaru — If you can't find gochugaru, you can substitute it with regular chili flakes or powder.

Tips & Tricks

• For a richer flavor, you can add a splash of Korean rice wine (makgeolli) to the stew.
• Serve the Korean-style Bouillabaisse with a side of kimchi for an extra burst of flavor.
• Feel free to customize the seafood selection based on your preferences and availability.
• If you prefer a thicker stew, you can dissolve 1 tablespoon of cornstarch in water and add it to the pot during the last few minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 2 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Korean-style Bouillabaisse in individual bowls, accompanied by steamed rice or crusty bread. Garnish with chopped green onions for a fresh and vibrant touch.

Presentation advice

To enhance the presentation, arrange the seafood and vegetables on top of the stew, allowing their vibrant colors to shine through. Sprinkle some additional gochugaru and garnish with a few whole shrimp or mussels for an eye-catching display.