Photo: Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Claire Spollen
Active Time
45 Mins
Total Time
45 Mins
Yield
Serves 8

How to Make It

Step 1

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.

Step 2

Stir in crabmeat, basil, and lemon juice. Ladle into shallow bowls; top with chives.

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