📝 About This Recipe
Haemul-jjim is a celebratory Korean masterpiece that brings the bounty of the sea to your table in a whirlwind of heat and texture. This dish features a luxurious medley of shellfish and succulent white fish, all braised in a bold, garlicky gochugaru sauce that strikes a perfect balance between spicy and savory. The signature crunch of thick soybean sprouts and the silky, glossy finish of the sauce make this an unforgettable communal dining experience that captures the heart of coastal Korean cuisine.
🥗 Ingredients
Main Seafood
- 800 grams Assorted Seafood Mix (Include shrimp, squid, clams, mussels, and monkfish or cod chunks)
- 1-2 pieces Crab (Small blue crabs, cleaned and halved)
- 200 grams Manila Clams (Scrubbed and purged of sand)
Vegetables & Aromatics
- 400 grams Soybean Sprouts (Thick variety (jjim-yong), roots trimmed)
- 1 bunch Minari (Water Dropwort) (Cut into 2-inch lengths; can substitute with garland chrysanthemum)
- 3 stalks Green Onions (Sliced diagonally into 2-inch pieces)
- 2 pieces Korean Green Chili (Sliced)
Spicy Braising Sauce
- 6 tablespoons Gochugaru (Korean Red Chili Flakes) (Adjust for spice preference)
- 3 tablespoons Minced Garlic (Freshly minced for best flavor)
- 3 tablespoons Soy Sauce (Jin-ganjang or all-purpose)
- 1 tablespoon Oyster Sauce (Adds umami depth)
- 2 tablespoons Cooking Rice Wine (Mirin) (To remove seafood odors)
- 1/2 teaspoon Ginger Powder or Juice
- 1 tablespoon Sugar
Thickener & Finish
- 3 tablespoons Potato Starch Slurry (Mix of 1.5 tbsp starch and 1.5 tbsp water)
- 1 tablespoon Toasted Sesame Oil (Added at the very end)
- 1 teaspoon Toasted Sesame Seeds (For garnish)
- 1/2 cup Anchovy Kelp Broth (Can use water if broth is unavailable)
👨🍳 Instructions
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1
Prepare the seafood by thoroughly washing the shrimp, clams, and mussels. Cut the squid into rings and the fish into bite-sized chunks. Ensure the crab is cleaned and split.
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2
In a small bowl, whisk together the gochugaru, minced garlic, soy sauce, oyster sauce, rice wine, sugar, and ginger. Let this paste sit for 15 minutes to allow the flavors to meld and the color to deepen.
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3
Clean the soybean sprouts by removing the stringy tail ends. This step is crucial for the elegant texture of the final dish.
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4
In a large, wide braising pan or wok, add 1/2 cup of anchovy broth and bring to a simmer over medium-high heat.
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5
Add the hardier seafood first: the crab and fish chunks. Cover and steam for 3-4 minutes until the crab begins to turn orange.
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6
Layer the soybean sprouts directly on top of the seafood. Cover the lid again and steam for another 3 minutes. Do not open the lid during this time to prevent the sprouts from smelling 'fishy'.
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7
Add the remaining seafood (shrimp, squid, clams, mussels) and the prepared spicy sauce paste on top. Cover and steam for 3-5 more minutes until the shells open.
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8
Open the lid and use two large spatulas to gently toss everything together, ensuring the sauce evenly coats all the seafood and sprouts.
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9
Add the green onions, sliced chilies, and minari (water dropwort). Toss briefly for 1 minute until the minari just begins to wilt.
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10
Give your starch slurry a quick stir and pour it in a circular motion around the pan. Stir immediately and vigorously to thicken the juices into a glossy, clingy sauce.
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11
Remove from heat. Drizzle with the toasted sesame oil and toss one last time to incorporate the aroma.
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12
Transfer the steaming mound of seafood to a large decorative platter. Sprinkle with toasted sesame seeds and serve immediately while the sprouts are still crunchy.
💡 Chef's Tips
Always use the thickest soybean sprouts you can find; thin sprouts will shrivel and turn mushy during the braising process. Don't overcook the seafood; as soon as the clams open and the squid turns opaque, move to the thickening stage. If you prefer a deeper umami, add 1 tablespoon of fermented salted shrimp (saeu-jeot) to the sauce paste. To control the heat, adjust the ratio of gochugaru or add a few dried red Thai chilies for an extra kick. Make sure the starch slurry is well-mixed before adding, or you will end up with jelly-like lumps in your sauce.
🍽️ Serving Suggestions
Serve with a bowl of warm purple rice (heukmi-bap) to soak up the spicy sauce. Pair with a chilled bottle of Soju or a light Korean lager to cut through the heat. Provide a side of simple pickled radish (danmuji) or a mild cucumber salad for a refreshing palate cleanser. Once the seafood is finished, toss the leftover sauce with some seaweed flakes and rice in the pan to make a quick 'fried rice' finish. Accompany with a mild soup, like Kongnamul-guk (soybean sprout soup), to balance the spice.