Bouillabbong (Korean Bouillabaisse)

Shrimp, Mussels, Egg Noodles, and Chrysanthemum

Chef Kyungbin Min of Hanchic | Los Angeles

Adapted by StarChefs | June 2021

INGREDIENTS:

Mirepoix:
Oil
100 grams diced celery
100 grams diced onion
100 grams diced carrot
230 grams diced tomato
40 grams minced garlic
2 to 3 sprigs thyme
100 grams tomato paste
Chrysanthemum greens
Dashi
Fish sauce
1 tablespoon capsaicin powder

Charcoal Oil:
1 package Binchotan charcoal
1 quart neutral oil

To Assemble and Serve:
Dashi
Wood ear mushrooms
Yam cake jelly
Shrimp
Mussels
Clams
Fish sauce
Capsaicin powder
Taiwanese ramen noodles, blanched
Chrysanthemum greens

METHOD:

For the Mirepoix:
In a large pot, heat oil. Sweat the celery, onion, carrot, and tomato. Add garlic, potato, thyme, and tomato paste and cook out. Add a few sprigs of chrysanthemum and enough dashi to cover then simmer about 1 hour. Season with fish sauce and capsaicin.

For the Charcoal Oil:
Burn charcoal until extremely hot. Drop in oil and cover with foil. Be careful; it might catch fire! Remove from heat, let cook, and reserve.

To Assemble and Serve:
Scoop some Mirepoix into a pot and dilute with Dashi to desired thickness. Bring to boil with a few pieces wood ear mushrooms and yam cake jelly. Meanwhile, using a wok, flambé the shrimp, mussels, and clams with Charcoal Oil. Add shellfish to the soup then season with fish sauce and capsaicin. Add noodles to a serving bowl then top with soup. Garnish with chrysanthemum greens.

---