Gochujang Cioppino


Food & Wine’s Justin Chapple makes his zippy cioppino with shrimp, squid, mussels and cod, then, to give it a lively Korean twist, he also includes tofu and gochujang (Korean red pepper paste). Slideshow: More Stew Recipes 

Total Time:
40 mins


  • 1/4 cup extra-virgin olive oil

  • 1 onion, finely chopped

  • 6 garlic cloves, thinly sliced

  • 2 scallions, thinly sliced, plus more for garnish

  • One 15-ounce can whole peeled tomatoes, crushed by hand

  • 1/2 cup dry white wine

  • 3 tablespoons gochujang (Korean red pepper paste)

  • One 8-ounce bottle clam juice

  • 1/2 pound shelled and deveined large shrimp

  • 1/2 pound cleaned squid, bodies thinly sliced and tentacles halved

  • 1/2 pound mussels, scrubbed

  • 1/2 pound cod, cut into 1-inch pieces

  • 1/2 pound firm tofu, cut into 1-inch pieces

  • Rice crackers or steamed rice, for serving


  1. In a large cast-iron casserole, heat the oil. Add the onion, garlic and the 2 sliced scallions; cook over moderate heat, stirring occasionally, until softened, 7 minutes. Stir in the tomatoes, wine and gochujang and cook, stirring, until the tomatoes just start to break down, about 5 minutes.

  2. Add the clam juice and bring to a boil. Nestle the seafood and tofu in the broth. Cover and cook over moderate heat until the mussels open and the other seafood is opaque, about 7 minutes. Ladle the cioppino into shallow bowls and garnish with scallion. Serve with rice crackers or steamed rice.

    Gochujang Cioppino
    David Cicconi
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