📝 About This Recipe
Haemul-jeongol is a spectacular communal dish that captures the essence of the Korean coastline, featuring a vibrant medley of fresh seafood simmered in a deeply savory, spicy broth. Unlike a standard stew, this 'Jeongol' is artfully arranged at the table, allowing the natural sweetness of blue crabs, shrimp, and clams to infuse with a complex gochugaru-based seasoning. It is a celebratory meal that transforms simple ingredients into a fiery, umami-rich masterpiece perfect for gathering friends and family.
🥗 Ingredients
The Seafood Medley
- 2 medium Blue Crab (cleaned and cut into halves)
- 8-10 pieces Large Shrimp (deveined, shells left on for flavor)
- 1 lb Manila Clams (scrubbed and purged of sand)
- 1 medium Squid (cleaned and sliced into rings)
- 2 pieces Small Octopus (Nakji) (cleaned and left whole or halved)
Vegetables and Aromatics
- 1/2 lb Korean Radish (Mu) (peeled and sliced into thin 1-inch squares)
- 3-4 leaves Napa Cabbage (cut into bite-sized pieces)
- 1 bundle Enoki Mushrooms (base removed and separated)
- 1 handful Crown Daisy (Ssukgat) (for aromatic garnish)
- 3 stalks Green Onions (cut into 2-inch lengths)
- 1/2 block Firm Tofu (sliced into rectangles)
Spicy Seasoning Paste (Dadaegi)
- 4 tablespoons Korean Red Chili Flakes (Gochugaru)
- 2 tablespoons Minced Garlic
- 2 tablespoons Soy Sauce for Soup (Guk-ganjang)
- 1 teaspoon Korean Soybean Paste (Doenjang) (removes fishy odors)
- 1 teaspoon Ginger (finely grated)
- 1 tablespoon Rice Wine (Mirin)
Broth Base
- 5-6 cups Dried Anchovy and Kelp Stock (freshly simmered or store-bought)
👨🍳 Instructions
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1
Prepare the seasoning paste by mixing gochugaru, minced garlic, soy sauce, doenjang, ginger, and rice wine in a small bowl. Let it sit for at least 15 minutes to allow the flavors to bloom and the color to deepen.
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2
Clean all seafood thoroughly. Scrub the clam shells, remove the 'beard' from mussels if using, and ensure the crab is cleaned of gills and cut into manageable pieces.
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3
In a wide, shallow pot (a traditional jeongol pot or a deep skillet), lay the sliced Korean radish and napa cabbage across the bottom. This creates a sweet, flavorful base and prevents the seafood from sticking.
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4
Artfully arrange the seafood and vegetables on top of the radish. Place the crabs, shrimp, and clams in distinct sections. Add the tofu and mushrooms, leaving the center open for the seasoning paste.
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5
Place the prepared seasoning paste in the center of the pot.
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6
Carefully pour the anchovy-kelp stock into the side of the pot so as not to disturb your beautiful arrangement. The liquid should cover about 2/3 of the ingredients.
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7
Bring the pot to a boil over medium-high heat. As it begins to boil, gently break up the seasoning paste with a spoon to incorporate it into the broth.
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8
Once boiling, reduce the heat to medium. Simmer for about 10-12 minutes. Periodically skim off any foam that rises to the top for a clean, clear broth.
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9
Add the squid and octopus in the last 3-4 minutes of cooking. These cook very quickly and will become rubbery if simmered too long.
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10
Taste the broth. If you need more salt, add a splash of fish sauce or more soup soy sauce. If it's too spicy, add a touch more stock.
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11
Just before serving, place the crown daisy (ssukgat) and green onions on top. Turn off the heat and let the residual heat wilt the greens.
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12
Bring the entire pot to the table. Use scissors to cut the octopus and squid into bite-sized pieces in front of your guests and serve immediately.
💡 Chef's Tips
Use the freshest seafood available; if you can find live clams or crabs, it will significantly elevate the sweetness of the broth. Don't skip the Doenjang (soybean paste) in the sauce; even a small amount acts as a deodorizer for the seafood. If the broth reduces too much while eating, keep a small pot of extra hot stock nearby to replenish the pot. For a deeper umami, you can add a few dried shiitake mushrooms to the base of the pot. To ensure the squid is tender, score the surface in a diamond pattern before slicing.
🍽️ Serving Suggestions
Serve with individual bowls of steamed white rice to soak up the spicy broth. Provide a dipping sauce made of soy sauce and wasabi or hot mustard for the seafood pieces. Pair with a chilled bottle of Soju or a crisp Korean lager to cut through the heat. Serve with traditional banchan (side dishes) like aged Kimchi, bean sprout salad, and pickled radish. Once the seafood is finished, add udon noodles or ramen to the remaining broth for a delicious second course.