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SIUSLAW NEWS ❚ WEDNESDAY, AUGUST 17, 2016
Experiment with spicy international cuisine
Experimenting with cuisine is one of the joys of
cooking. It can be fun to prepare international cuisine
at home, especially for those bold enough to try recipes
that incorporate foods from more than one culture. Such
is the case with the following recipe for “Korean-style
Spicy Bouillabaisse Hotpot” from Takashi Sugimoto
and Marcia Iwatate’s “Shunju: New Japanese Cuisine”
(Periplus). Working with live seafood makes this dish
particularly interesting, and the authors even include
substitutes so those who have a hard time i nding many
of the ingredients can still try their hands at this delicious
hybrid dish.
KOREAN-STYLE
SPICY BOUILLABAISSE HOTPOT
SERVES 4
5 quarts water
1 squid, about 111⁄2 ounces, cleaned (see note)
2 medium watari gani (blue swimmer crabs), about
61⁄2 ounces (substitute with dungeness or any other
live crab or lobster), cleaned (see note)
5 pounds kinki (red snapper) (substitute with any fatty,
white l esh i sh), cleaned, rinsed and heads removed,
cut crosswise into steaks
61⁄2 ounces oysters (serve 1 or more per person
depending on size), shucked
11⁄2 pounds scallops in their shell (serve 1 or more per
person depending on size); (substitute with unshelled
or frozen scallops)
5 ounces nagate ebi (similar to Italian scampi);
(substitute with crawi sh, slice in half lengthwise and
devein)
11⁄2 pounds hakusai (Chinese cabbage), roughly
chopped
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5 ounces mizuna (pot herb mustard green); (substitute
with any mustard greens or other green leaf vegetable,
roughly chopped)
31⁄2 ounces naga negi (long welsh onion); (substitute
with white part of scallion, roughly chopped)
Seasonings
2 tablespoons Korean virgin sesame oil
1⁄3 cup koikuchi shoyu (soy sauce)
2 medium cloves garlic
2 tablespoons kochujang (Korean red chili paste), or to
taste
1⁄2 teaspoon sugar
1 teaspoon Korean red pepper l akes
1. Add the water and seafood to a large saucepan or
stockpot and heat. When it reaches a hard boil, reduce
the heat to low and simmer for 30 minutes or until the
stock tastes rich. Skim of the foam that rises to the
surface.
2. Combine all the seasoning ingredients and mix
thoroughly. Adjust the red chili paste to taste. Add the
seasoning to the pot.
3. Pour the stew into the earthenware or copper pot.
Put the pot on the charcoal brazier or the portable gas
stove at the table. Adjust heat to low to maintain a strong
simmer throughout the course of the meal.
4. Add half of the chopped Chinese cabbage, thicker
bottom pieces i rst. When the cabbage is thoroughly
cooked, add half of the mizuna and welsh onion and,
as soon as they have wilted, serve immediately, divided
into individual small bowls. Or allow diners to serve
themselves directly from the pot.
5. Repeat when diners are ready for their next round of
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portions. Don’t forget to frequently skim of the foam
that l oats to the surface.
Note: To clean the squid, wash thoroughly under running
water to remove the sliminess. Grasp the head section
just below the eyes and pull the body away from the tail,
i n and ink sac. Remove the ink sac carefully, taking care
not to break it. Cut away the tentacles. Chop everything
into bite-size pieces.
To clean the crabs, wash thoroughly under running
water. Grab the legs i rmly with your left hand and pull
the entire chest section free from the hard shell. Cut out
and discard the feathery lung sections. Chop the legs of
and chop the body into bite-size pieces.
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