Spicy Korean Seafood And Vegetable Stew

21 faves
More from this source
Nourished Kitchen
Nutrition per serving    (USDA % daily values)
Uploaded by: Nourished Kitchen


Add a comment

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

You might also like

Slow-Cooker Recipe: Classic Beef Stew
Real Simple
Kale, White Bean, And Potato Stew
Whole Living
Chickpea Hot Pot Recipe
101 Cookbooks
Lazy Day Beef Stew
Cheeky Kitchen
Spicy Cauliflower And Chickpea Stew
The Naptime Chef
Double Carrot Stew
No Recipes
Beef Stew With Winter Vegetables
Wolfgang Puck
Curried Vegetable Stew W/ Pearl Barley & Almonds
Veggie Num Num
Sunday Night Stew
The Pioneer Woman