Korean kimchi seafood bouillabaisse AKA haemul jeongol

by Heguiberto on October 21, 2011

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This yummy recipe comes from The Kimchi Chronicles by Marja Vongerichten, a marvelous and very accessible Korean cookbook. Marja writes that she learned this recipe from her husband, who apparently first discovered it on a visit to a small island off the southern coast of Korea, called Jeju.

Korean kimchi seafood bouillabaisse AKA haemul jeongol

Korean kimchi seafood bouillabaisse AKA haemul jeongol

I love bouillabaisse-style seafood soups with flavorful clear broths, though this is not your typical one at all. This turned out lively with a powerful spicy and sour flavor. Somewhat reminiscent of Thai bouillabaisse this one does not use the aromatic herbs, galangal root, lemon grass and kafir lime leaves. But the umma paste gives it wonderful flavor.

I used store-bought kimchi this time but for the next, I want to make my own.

store-bought kimchi

store-bought kimchi

Korean kimchi seafood bouillabaisse AKA haemul jeogol

3 cups chopped kimichi with juices
8 cups water
1 small onion, cut into large cubes
6 Korean radish (moo) or daikon root sliced thin, ~ 2 cups
1 bunch watercress
3 tbsp umma paste
2 tbsp fish sauce
½ tsp sugar
10 clams
10 mussels
6 shrimp
1 piece red snapper

Bring water to a boil in a large saucepan, add chopped kimichi and boil for about 5 minutes. Add moo, umma paste, fish sauce, sugar and salt and cook for 8-10 minutes. Adjust flavor with more salt, fish sauce or even umma paste. Add fish and cook for about 3 minutes. Remove fish and keep warm. Add clams and mussels and let them cook until they open. Discard unopened shells. Turn temperature to low, add shrimp, fish and watercress. Turn heat off, keep it covered until watercress has wilted and shrimp turn pink. Serve and enjoy!

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{ 4 comments… read them below or add one }

Heavenly Housewife October 21, 2011 at 9:31 am

THe colours of that dish are just so enticing, despite me knowing nothing about Korean food.
*kisses* HH
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Devaki @ weavethousandflavors October 21, 2011 at 2:39 pm

Now that is some kinda bouillbaisse lovin’ dish. Gotta admit, I can’t say I am a real fan of korean food – their chillies gives me the jitters though I love their kimchi 🙂 Your bouillabaise may make a convert out of me yet!

chow! Devaki @weavethousandflavors
Devaki @ weavethousandflavors recently posted..What will you do with 50 Bucks from The Fairy Hobmother? And A Stinkin’ Room mate = Fabulous Yorkshire PuddingsMy Profile

Barbara October 22, 2011 at 9:46 am

I’m not a kimchi lover so this recipe is probably not for me…but it sure looks good!
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Sarah October 26, 2011 at 12:53 am

I became very interested in learning their recipes after eating at a Korean restaurant with my husband. I remember the Kimchi being on the center of the table and I just loved its taste. It was fun since I got to experience a little of their culture as well. I am so grateful for the recipe. The Kimchi looks delicious and I can’t wait to surprise my husband.

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