📝 About This Recipe
Haemul-tang is the crown jewel of Korean coastal cuisine, a vibrant and fiery stew that captures the essence of the sea in every spoonful. This recipe features a deep, umami-rich broth infused with gochugaru and fermented soybean paste, providing a complex backdrop for an array of fresh shellfish and tender white fish. It is a celebratory dish, traditionally shared among family, designed to warm the soul and awaken the palate with its harmonious balance of spice, sweetness, and brine.
🥗 Ingredients
The Broth Base
- 8-10 large Dried Anchovies (heads and guts removed for clarity)
- 1 piece Dried Kelp (Dashima) (about 4x4 inches)
- 7 cups Water
- 1.5 cups Korean Radish (Mu) (peeled and sliced into thin bite-sized squares)
The Spicy Seasoning Paste
- 4 tablespoons Gochugaru (Korean Red Chili Flakes) (adjust for heat preference)
- 1 tablespoon Gochujang (Korean Red Chili Paste)
- 1/2 tablespoon Doenjang (Fermented Soybean Paste) (adds depth and removes fishy odors)
- 2 tablespoons Soy Sauce (use soup soy sauce if available)
- 2 tablespoons Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 tablespoons Mirin (Rice Wine)
The Seafood and Vegetables
- 1-2 pieces Blue Crab (cleaned and cut into halves)
- 1/2 pound Manila Clams (scrubbed and purged)
- 8 pieces Large Shrimp (deveined, shell on for flavor)
- 1 medium Squid (cleaned and sliced into rings)
- 1/2 pound Firm White Fish (Cod or Monkfish) (cut into large chunks)
- 1/2 medium Onion (sliced)
- 1/2 medium Zucchini (sliced into half-moons)
- 1-2 pieces Green Chili Peppers (sliced diagonally)
- 1 handful Crown Daisy (Ssukgat) or Water Dropwort (for aromatic garnish)
- 1 small bunch Enoki Mushrooms (bottoms trimmed)
- 2 stalks Green Onions (cut into 2-inch lengths)
👨🍳 Instructions
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1
Begin by making the base stock. In a large pot, combine 7 cups of water, the dried anchovies, and the dried kelp. Bring to a boil over medium-high heat.
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2
Once boiling, remove the kelp (to prevent the broth from becoming slimy). Reduce heat to medium and simmer the anchovies for another 15 minutes. Strain the broth and discard the solids.
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3
While the broth simmers, prepare the seasoning paste. In a small bowl, mix the gochugaru, gochujang, doenjang, soy sauce, minced garlic, grated ginger, and mirin until a thick paste forms. Let it sit to allow flavors to meld.
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4
Return the strained broth to the pot and add the sliced Korean radish. Bring to a boil and cook for 5-7 minutes until the radish begins to look translucent.
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5
Stir the seasoning paste into the boiling broth. Ensure it is fully dissolved to create a consistent, spicy base.
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6
Add the blue crab and the firm white fish chunks to the pot. These take slightly longer to cook and provide immense flavor to the liquid. Simmer for 5 minutes.
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7
Layer in the onion, zucchini, and green chili peppers. Let the vegetables soften for about 3 minutes.
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8
Add the clams and shrimp. Cover the pot for 3-4 minutes, or until the clams have opened wide and the shrimp have turned pink and opaque.
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9
Add the squid rings and green onions. Squid cooks very quickly; it only needs about 1-2 minutes to become tender. Do not overcook or it will become rubbery.
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10
Taste the broth. If you prefer it saltier, add a pinch of salt or more soy sauce. If it's too spicy, you can add a splash more water or stock.
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11
Just before serving, place the enoki mushrooms and crown daisy on top of the stew. The residual heat will wilt them perfectly.
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12
Bring the entire pot to the table for a communal dining experience, serving while it is bubbling and fragrant.
💡 Chef's Tips
For the best flavor, use 'Soup Soy Sauce' (Guk-ganjang) which is saltier and lighter in color than regular soy sauce. Always purge your clams in salted water for 30 minutes before cooking to ensure no sand ruins your stew. Don't skip the Doenjang; even a small amount neutralizes the 'fishy' scent of the seafood and adds an essential savory backbone. If you can't find Korean radish, Daikon is a suitable substitute, though it is slightly less sweet. For an extra clean broth, skim off any foam that rises to the surface while the seafood is simmering.
🍽️ Serving Suggestions
Serve with a bowl of warm, fluffy short-grain white rice to soak up the spicy broth. Pair with classic Korean banchan (side dishes) like aged Kimchi, seasoned bean sprouts, or a savory scallion pancake. A chilled glass of Soju or a light Korean lager cuts through the heat and richness of the seafood beautifully. Provide a small side bowl of mustard-soy dipping sauce (soy sauce, vinegar, and a dab of wasabi or hot mustard) for the seafood pieces. Once the seafood is finished, you can add kalguksu (knife-cut noodles) to the remaining broth for a delicious second course.