1
Lightly sauté dried anchovies, dried shrimp, and dried pollack in a pan to make the stock more flavorful.
Spicy Seafood Soup (Haemultang)
A home-style spicy and refreshing seafood soup recipe that captures the atmosphere of a famous Jeju Island seafood soup restaurant.
KoreanSoup & Stew
⏱️ 40 min total📝 7 steps
What You'll Need
Radish1cm thick, as needed
Fish head2 pieces
Kombu (kelp)20cm
Whole garlic8 cloves
Onion1/4 piece
Vietnamese chili1-2 soju cups
Chili seeds1 tbsp
Gochujang (red chili paste)300g (1.5 paper cups)
Fine red chili powder100g (1 full cup)
Hondashi30g (2 tbsp)
Salt30g (2 tbsp)
Soup soy sauce10g (2 tsp)
Seafood stock100g (1/2 cup)
Bean sproutsas needed
Green onionas needed
Red chilias needed
Cheongyang chilias needed
Crown daisyas needed
Water dropwortas needed
Soju1 bottle
Shrimp3 pieces
Small octopus1 piece
Instructions
2
Add bean sprout heads to the sautéed ingredients, sauté briefly, then boil to make the stock.
3
Add radish, fish head, kombu, whole garlic, onion, Vietnamese chili, and chili seeds, and boil over medium heat for about 40 minutes.
⏱️ 40m 0s4
Strain the boiled stock to prepare clean seafood stock.
5
Mix gochujang, fine red chili powder, Hondashi, salt, soup soy sauce, and seafood stock to complete the seafood soup seasoning paste.
6
Line a pot with bean sprouts and arrange seafood and vegetables such as radish, green onion, onion, squid, crab, webfoot octopus, shrimp, mussels, scallops, clams, and small octopus attractively.
7
Pour in the prepared seafood stock and bring to a boil.