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Authentic Haemul-tang Recipe: Spicy Korean Seafood Stew

  Master the art of Haemul-tang (Korean Spicy Seafood Stew). A comprehensive guide to cleaning seafood, making the savory anchovy broth, and achieving the perfect spicy, refreshing flavor.

In Korea, a great stew isn't just about heat; it's about Siwon-han-mat. This phrase literally translates to "cool taste," but in the culinary world, it describes a hot soup that is so refreshing, deep, and uncluttered that it feels cleansing to eat.

Haemul-tang embodies this flavor. It is a bubbling cauldron filled with the freshest catch—crabs, clams, shrimp, squid, and fish roe—simmered in a spicy, savory broth. It is a celebration dish, often reserved for family gatherings or special dinners because of the premium ingredients involved.

Many home cooks are afraid to make this because they worry about the "fishy" smell. Today, I am going to teach you the specific cleaning techniques and the "Tadaegi" (seasoning paste) ratio that professional chefs use to eliminate odors and create a broth that tastes like the clean ocean, not a fish market.

The Story of Haemul-tang: Coastal Comfort

Haemul-tang originated in the coastal towns of Korea, where the catch of the day dictated the menu. Unlike the heavy, pork-based stews like Gamjatang, seafood stew is lighter and sharper.

The secret lies in the order of operations. In a restaurant, you might see everything piled raw and boiled at the table. However, the best flavor comes from a specific layering technique where vegetables create a sweet base, and the seafood releases its briny juices into the spicy broth at the very last moment.

Why You’ll Love This Recipe

  • Visually Stunning: This is a showstopper centerpiece. The bright red broth contrasting with the orange shrimp and green vegetables looks incredible on a dinner table.

  • Customizable: It’s a "clean out the fridge" dish for seafood. Use whatever is fresh at your local market—mussels, cod, octopus, or even lobster.

  • Low Fat, High Protein: It is incredibly healthy, packed with lean protein and Omega-3s, without heavy oils or cream.

  • The "Detox" Effect: The combination of spicy chili, radish, and watercress (minari) induces a gentle sweat that leaves you feeling energized.

Key Ingredients & Expert Substitutions

  • The Seafood Mix:

    • Blue Crabs (Kkotge): Essential for sweetening the broth.

    • Squid/Octopus: Adds texture.

    • Shrimp/Prawns: Keep the heads on! The heads release an amazing flavor.

    • Clams (Manila or Littleneck): Crucial Step: These must be purged of sand before cooking.

  • Korean Radish (Mu): This is the foundation of the broth. It provides the "cool" refreshing flavor. Substitute: Daikon radish.

  • Minari (Water Dropwort): An aromatic herb that looks like parsley but tastes like celery and cilantro combined. It neutralizes fishy odors. Substitute: Watercress or flat-leaf parsley.

  • Bean Sprouts (Kongnamul): Adds crunch and volume.

  • The Broth Base: Dried Anchovy and Kelp (Dashima) stock. Do not use plain water; the flavor will be too weak.

Step-by-Step Instructions

Phase 1: The "Purge" (Cleaning Seafood)

  1. Clams: Soak clams in cold salted water in a dark place for 2 hours. They will spit out their sand.

  2. Squid: Remove the innards and the "beak." Slice the body into rings.

  3. Crab: Scrub the shells with a toothbrush. Remove the gills (the feathery grey things inside), as they can make the soup bitter. Cut into halves or quarters.

  4. Shrimp: Devein them but keep the shells and heads on for maximum flavor.

Phase 2: The Golden Stock

  1. In a large pot, add 6 cups of water, a handful of dried anchovies (gutted), and a piece of dried kelp (dashima).

  2. Boil for 10 minutes.

  3. Remove the kelp (it gets slimy if boiled too long). Boil for another 10 minutes.

  4. Strain the solids. You now have a golden, savory base stock.

Phase 3: The "Tadaegi" (Seasoning Paste)

  • Expert Tip: Mix this paste in a small bowl before you start cooking. Letting it sit for 10 minutes melds the flavors.

  • Combine: 3 tbsp Gochugaru (Chili Flakes), 1 tbsp Gochujang (Chili Paste), 1 tbsp Soy Sauce, 1 tbsp Minced Garlic, 1 tsp Ginger (essential for seafood), 1 tsp Doenjang (Soybean Paste - the secret ingredient to remove fishiness), and a pinch of Black Pepper.

Phase 4: The Build

  1. Place the sliced Radish and Bean Sprouts at the bottom of a wide, shallow pot.

  2. Arrangement is key: Place the Crab, Clams, Shrimp, and Squid in a circle on top of the vegetables. Make it look beautiful!

  3. Place the Seasoning Paste in the center.

  4. Gently pour the Anchovy Stock over everything. Do not drown it; the vegetables will release water.

Phase 5: The Simmer

  1. Bring to a boil over high heat. The foam will rise—skim this off diligently! This foam contains the impurities that cause bad smells.

  2. Once boiling, reduce to medium. Cook for about 5-8 minutes. Seafood cooks fast; overcooking makes squid rubbery.

  3. The Finish: Turn off the heat. Top with a generous handful of Minari (or watercress), Green Onions, and sliced Red Chilies. The residual heat will wilt the herbs perfectly.

Pro-Tips for 'Restaurant-Quality' Results

  1. The Doenjang Secret: Many recipes skip this, but adding just 1 teaspoon of Doenjang (Soybean Paste) creates an earthy background note that cancels out the metallic taste of the seafood. It won't taste like miso soup; it just balances the flavors.

  2. Don't Stir Too Early: Let the boiling liquid dissolve the seasoning paste naturally. If you stir vigorously at the start, you might break the delicate fish or crab meat.

  3. Wasabi-Soy Dip: In Korea, the seafood from the stew is often dipped in a small saucer of soy sauce mixed with a dab of wasabi. It elevates the experience.

Variations & Serving Suggestions

  • Haemul-Jeongol: If you cook this at the table on a portable burner, it becomes a "Jeongol" (Hot Pot). You can add udon noodles or ramen noodles to the leftover broth at the end.

  • Al-Tang (Fish Roe Stew): Add Pollock Roe (Myeongnan) and Milt (Goni) to turn this into a rich, creamy roe stew.

Comprehensive FAQ Section

Q: My soup tastes bitter. Why? A: You likely left the gills in the crab or boiled the dried kelp for more than 15 minutes. The gills trap mud and bitterness.

Q: Can I use a frozen seafood mix? A: Yes, it is convenient. However, frozen mixes often lack the large crab or shrimp heads needed to flavor the broth. If using a mix, I recommend adding at least a few fresh prawns or clams to boost the stock.

Q: Is it extremely spicy? A: The red color comes mostly from Gochugaru, which has a moderate, fruity heat. You can adjust the spice level by reducing the chili flakes. Do not reduce the garlic—it is essential for the seafood flavor.

Q: How do I eat the crab? A: Don't be shy! Use your hands or chopsticks to pick it up and suck the meat out. It’s messy, but that’s part of the fun of Haemul-tang.





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