1 (28-oz.) can whole peeled plum tomatoes, drained
2 cups jarred kimchi cabbage, drained and chopped (juice reserved)
16 littleneck clams, cleaned
24 fresh mussels (about 1 1/2 lb.), scrubbed and debearded
1 pound jumbo lump crabmeat, picked
1/2 cup thinly sliced fresh basil
1/4 cup fresh lemon juice
1/4 cup thinly sliced fresh chives
How to Make It
Heat oil in a large Dutch oven over medium-high. Add ginger, and cook, stirring constantly, 20 seconds. Add onion and garlic, and cook until onion is translucent, 5 to 6 minutes. Increase heat to high. Stir in gochujang paste; cook, stirring often, 5 minutes. Add wine; simmer until reduced by half, 3 to 4 minutes. Stir in broth, water, fish sauce, and salt. Add tomatoes, crushing them with your hands above the Dutch oven as you add them. Cover and bring to a boil. Add kimchi, reserved kimchi juice, and clams. Cover with lid, and cook 3 minutes. Add mussels. Cover with lid, and cook until mussels and clams open, 3 to 4 minutes. Discard any mussels or clams that do not open.
Stir in crabmeat, basil, and lemon juice. Ladle into shallow bowls; top with chives.