Haemultang (Spicy Seafood Stew)

Name: Haemultang (Spicy Seafood Stew)
Total time: 10 min
Cuisine: Korean
Ingredients: Octopus 2; Scallops 5; Conch 5; Pen shell 2; Mussels 20; Shrimp 3; Sea squirt 2 handfuls; Blue crab 1; Zucchini 1/4; Radish 1 piece; Bean sprouts 200g; Shimeji mushrooms 1 pack; Chili pepper 2; Onion 1/2; Crown daisy 2; Green onion 1; Soup soy sauce 2 tbsp; Red chili powder 1 tbsp; Red chili paste 2 tbsp; Minced garlic 2 tbsp; Sand lance fish sauce 1 tbsp; Doenjang (soybean paste) 1/2 tbsp; Clams 20; Kelp 4 pieces; Broth 1600ml

A recipe for a spicy and refreshing seafood stew made with various seafood and vegetables.

KoreanSoup & Stew

⏱️ 10 min total📝 9 steps

🍳 Start Cooking

What You'll Need

Octopus2

Scallops5

Conch5

Pen shell2

Mussels20

Shrimp3

Sea squirt2 handfuls

Blue crab1

Zucchini1/4

Radish1 piece

Bean sprouts200g

Shimeji mushrooms1 pack

Chili pepper2

Onion1/2

Crown daisy2

Green onion1

Soup soy sauce2 tbsp

Red chili powder1 tbsp

Red chili paste2 tbsp

Minced garlic2 tbsp

Sand lance fish sauce1 tbsp

Doenjang (soybean paste)1/2 tbsp

Clams20

Kelp4 pieces

Broth1600ml

Instructions

Place the clams and kelp in a pot with the broth and boil for 10 minutes to prepare the base.

⏱️ 10m 0s

In a bowl, mix minced garlic, ginger powder, sand lance fish sauce, red chili paste, red chili powder, and soup soy sauce to make the seasoning paste.

Slice the radish thickly, place it at the bottom of the pot, pour in the broth, and cook first.

Prepare the various seafood such as mussels, sea squirts, blue crab, scallops, conch, shrimp, and octopus by washing them thoroughly under running water.

Add the prepared seafood to the pot in order.

Add the sliced vegetables such as zucchini, onion, and mushrooms to the pot.

Add about half a tablespoon of the seasoning paste to the stew.

Turn on the heat and bring the pot to a boil.

Add the onion, chili pepper, green onion, and crown daisy once cooked, then finish boiling.