Korean Four-Seafood Haemul Jeongol (4 Servings)

Refrigerator-thaw frozen seafood. Discard cracked clams and purge food-grade clams in salted water under refrigeration for about 30 minutes. Use separate utensils for raw seafood and vegetables.

Clean shrimp and squid, cut the fish into bite-size pieces, slice cabbage, radish, carrot, onion, mushrooms and scallions, and rinse bean sprouts.

Mix 2 tbsp chili flakes, 1 tbsp soup soy sauce, 1 tsp each gochujang and doenjang, 1 tbsp garlic, 1 tsp ginger and a pinch of pepper with 2 tbsp taken from the measured broth.

Layer radish, cabbage, sprouts and other vegetables in a wide pot, then arrange clams, shrimp, squid and fish on top. Reserve the crown daisy.

Add the remaining broth and seasoning, bring to a boil, then simmer. Cook fish to 63°C (145°F) or until opaque and flaking, and shrimp until opaque.

Add crown daisy when seafood is cooked and clams have opened. Discard clams that remain shut after cooking. Taste and add up to 1/2 tsp salt if needed.

Refrigerate leftovers in shallow containers within 2 hours, then reheat throughout to 74°C (165°F).