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Spicy Korean Seafood And Vegetable Stew

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Nourished Kitchen
Related tags
main-dish dairy free low carb nut free dinner korean
Nutrition per serving    (USDA % daily values)
CAL
514
FAT
61%
CHOL
123%
SOD
202%
Uploaded by: Nourished Kitchen

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Ingredients for 4 servings

4 tablespoons lard

1 small white onion, sliced thin

2 fresh red or green chiles, such as finger chiles

5 scallions, white portion sliced thin and green portion reserved

3/4 tablespoon finely chopped ginger

2 tablespoons finely chopped garlic

6 cups warm seafood broth

1 tablespoon Korean red pepper flakes

1 tablespoon Korean red pepper paste

3 tablespoons fish sauce

1 teaspoon honey

Unrefined sea salt, as needed

2 small young white radishes, preferably Korean or Daikon radish, sliced into 1/4 inch thick coins

3 medium shiitake mushrooms, sliced 1/4 inch thick

1 medium carrot, sliced into 1/4 inch thick coins

1 handful enoki mushrooms, roots trimmed and separated

4 baby tatsoi

1 handful of pea shoots, if available

1/2 bunch of water dropwort or watercress, if available

reserved scallion greens cut in to 2-inch pieces

1 pound firm white fish cut in to large chunks

1 pound shrimp

1 pound clams

To Serve: fresh cilantro, roughly chopped; fresh mung bean sprouts; reserved sliced chile

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