Spicy and Abundant Seafood Stew (Hae Mul Jjim)
Spicy and Abundant Seafood Stew (Hae Mul Jjim)
The Ultimate Recipe for a Deliciously Spicy and Hearty Seafood Stew
This Hae Mul Jjim (Spicy Seafood Stew) is incredibly flavorful with its spicy and sweet sauce, perfectly complementing the fresh seafood. It’s surprisingly easy to make at home with readily available ingredients, offering a generous portion that’s perfect for sharing. Enjoy the delightful experience of picking and savoring the variety of seafood in this satisfying dish!
Main Ingredients- 2 squid
- 500g shrimp (fresh or frozen)
- 400g mussels
- 400g clams (or other shell-type shellfish)
- 2 bags bean sprouts (approx. 400g)
- 2 stalks green onions
- 2 handfuls of minari (water parsley) (approx. 100g)
- 1 onion
For Simmering Seafood- 2 cups water (400ml)
- 2 Tbsp fish sauce (anchovy or sand lance fish sauce)
Flavorful Seasoning Sauce- 7 Tbsp soy sauce
- 1 Tbsp gochujang (Korean chili paste)
- 7 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp sugar
- 2 Tbsp cheongju (rice wine) or mirin
- 2 Tbsp minced garlic
- Pinch of black pepper
- 2 cups water (400ml)
- 2 Tbsp fish sauce (anchovy or sand lance fish sauce)
Flavorful Seasoning Sauce- 7 Tbsp soy sauce
- 1 Tbsp gochujang (Korean chili paste)
- 7 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp sugar
- 2 Tbsp cheongju (rice wine) or mirin
- 2 Tbsp minced garlic
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the seafood. If using frozen seafood, ensure it’s fully thawed. Clean the squid and cut it into bite-sized pieces. Devein and peel the shrimp. Scrub the shells of the mussels and clams until clean.
Step 2
The secret to a delicious Hae Mul Jjim is a well-made sauce! Prepare the seasoning sauce in advance. In a bowl, combine the soy sauce, gochujang, gochugaru, sugar, cheongju (or mirin), minced garlic, and black pepper. Mix well. For an extra kick, you can add a tiny amount of minced ginger.
Step 3
Place all the prepared seafood (squid, shrimp, mussels, clams) into a wide, deep pan. Once the water comes to a boil, add 2 cups of water and 2 Tbsp of fish sauce. Bring to a boil over high heat for about 3-4 minutes, until the shrimp turn pink and the squid becomes slightly translucent. At this point, the shellfish may not have opened yet, and that’s okay.
Step 4
Once the seafood is partially cooked, add 2 tablespoons of the prepared seasoning sauce to the pan and quickly mix. This allows the seafood to absorb some of the flavor.
Step 5
When the shellfish (mussels, clams) begin to open, add the rinsed and drained bean sprouts generously over the seafood. The bean sprouts will wilt and mingle with the seafood as they cook.
Step 6
Drizzle the remaining seasoning sauce evenly over the bean sprouts. Gently mix with chopsticks or a spatula to ensure the sauce coats the bean sprouts and seafood evenly. Be careful not to mix too vigorously, as it might break apart the seafood.
Step 7
Once the bean sprouts have slightly wilted and the ingredients are starting to meld with the sauce, arrange the prepared minari, onion slices, and green onions on top for presentation. Avoid overcooking to maintain a pleasant crunch in the vegetables.
Step 8
Finally, sprinkle 2 tablespoons of gochugaru over the top for both color and an extra spicy kick. Gently mix once more to combine everything well.
Step 9
Prepare the starch slurry for thickening. In a small bowl, dissolve 3 tablespoons of cornstarch in 5 tablespoons of water until smooth. Gradually pour the slurry into the simmering seafood stew while stirring until it reaches your desired consistency. Be careful not to make it too thick. Cook for another 1-2 minutes to allow the ingredients to bind together nicely.
Step 10
Transfer the finished Hae Mul Jjim to a large serving plate or bowl, arranging it attractively. Sprinkle with sesame seeds for a final touch of visual appeal.
Step 11
Now, roll up your sleeves and enjoy this delicious seafood stew! This spicy Hae Mul Jjim is sure to make you devour a bowl of rice. Enjoy your meal!
