1
Pile the bean sprouts high in the center of the pot.
Spicy Seafood Stew (Haemultang)
A recipe for a spicy and refreshing seafood stew made with various seafood and vegetables.
KoreanSoup & Stew
📝 9 steps
What You'll Need
Assorted seafoodappropriate amount
Musselsappropriate amount
Bean sprouts300g
Water dropwort (minari)appropriate amount
Green onionappropriate amount
Cheongyang chili pepper4
Oyster mushroomsappropriate amount
Radish1 piece
Onionappropriate amount
Broth1~2 bowls
Jin soy sauce3 spoons
Guk soy sauce (soup soy sauce)1 spoon
Cooking wine3 spoons
Plum extract2 spoons
Minced garlic2 spoons
Red chili powder4 spoons
Fine red chili powder1 spoon
Black pepperappropriate amount
Saltto taste
Instructions
2
Evenly arrange the cleaned seafood, such as blue crab, short-neck clams, scallops, sea squirts, and mussels, on top of the bean sprouts.
3
Pour the prepared broth into the pot.
4
Turn on the heat and bring the broth to a boil.
5
Cut vegetables like onions, Cheongyang chili peppers, green onions, mushrooms, and water dropwort into bite-sized pieces.
6
Make the seasoning sauce by mixing Jin soy sauce, Guk soy sauce, cooking wine, plum extract, minced garlic, red chili powder, fine red chili powder, and black pepper.
7
Add the seasoning sauce to the boiling pot.
8
Add the sliced green onions, onions, Cheongyang chili peppers, oyster mushrooms, and water dropwort to the pot.
9
If the seasoning is too bland, adjust with salt while boiling to finish the seafood stew.