Spicy and Refreshing Seafood Stew (Haemultang)
Spicy and Refreshing Seafood Stew (Haemultang)
♥ [Must-Try for Newlyweds] Seafood Stew with an Amazingly Delicious Broth!
As the mornings and evenings get chilly, don’t you crave a steaming hot bowl of soup? This Haemultang is incredibly warming, replenishes your energy, and boasts a broth that’s truly out of this world! Highly recommended!
Seafood Stew Ingredients- 7-10 fresh shrimp
- 1 squid
- 1 bowl of clams (e.g., hard shell clams)
- 3cm piece of radish
- 1 stalk of green onion
- 1 onion
- 1 handful of crown daisy (minari)
- 1 handful of bean sprouts
- 1 pack of enoki mushrooms
- 1/2 Tbsp soybean paste (doenjang)
- 2 Tbsp mirin
- 1 Tbsp minced garlic
- 3 Tbsp red pepper flakes (gochugaru)
- 1000ml bonito broth (katsuobushi dashi)
Optional Ingredients- 3-5 whelks
- 1/3 zucchini
- 1 handful of oyster mushrooms
- 3-5 whelks
- 1/3 zucchini
- 1 handful of oyster mushrooms
Cooking Instructions
Step 1
First, prepare all the vegetables for the seafood stew. Wash them thoroughly and cut them into bite-sized pieces. Slice the radish thinly, diagonally cut the green onion, and thinly slice the onion. Trim the base of the enoki mushrooms and separate them into strands.
Step 2
The secret to a clear and refreshing broth! Place the sliced radish at the bottom of the pot. This helps to infuse the broth with the radish’s natural sweetness and creates a deeper flavor.
Step 3
Arrange the prepared clams, fresh shrimp, and whole whelks (optional ingredient) on top of the radish. As the seafood cooks, it will release a delicious stock.
Step 4
Now it’s time to add the seasonings that will eliminate any fishy odors and enhance the savory taste. Add 2 tablespoons of mirin, half a tablespoon of doenjang (soybean paste), and 1 tablespoon of minced garlic. Mix them well. Be careful not to add too much doenjang, as it can make the broth cloudy.
Step 5
Next, add 3 tablespoons of gochugaru (red pepper flakes) for a pleasant spicy kick. You can adjust the amount based on your preferred level of spiciness.
Step 6
Pour in 1000ml of rich bonito broth into the pot and bring it to a simmer over medium heat. Covering the pot will help it boil faster. Once it starts to bubble vigorously, the flavors from the seafood and vegetables will begin to infuse into the broth.
Step 7
Once the broth is boiling rapidly, add the squid. Be mindful not to overcook the squid, as it can become tough. Once the squid starts to cook, add the prepared onion, zucchini (optional), oyster mushrooms (optional), enoki mushrooms, bean sprouts, and the aromatic crown daisy.
Step 8
Finally, generously top with the green onions. Season with salted fermented shrimp (saeujeot) or salt to taste, and your delicious, steaming, and refreshing Haemultang is ready to be enjoyed by the whole family! For an extra spicy kick, you can add some chopped chili peppers.
