Spicy and Refreshing Seafood Stew (Haemultang)
Spicy and Refreshing Seafood Stew (Haemultang)
A Recipe for a Deeply Flavorful and Refreshing Seafood Stew with Snow Crabs, Scallops, and Clams
The secret to a delicious seafood stew lies in its freshness! Today, we’re presenting a flavorful soup dish using a variety of premium seafood sourced directly from the coast. This recipe delivers a clean yet spicy taste that awakens the palate, enhanced by the rich umami from homemade fermented soybean paste. Enjoy this hearty and spicy seafood stew, packed with succulent surprises like the plump patterned squid, sweet clams (galmi jogaae), and plump sea scallops (gabari).
Broth Ingredients- 1.8L Water
- 10 Dried Anchovy (Deapori)
- 20 Dried Anchovies (for broth)
- 2 sheets Dried Kelp (hand-sized)
Main Ingredients- 400g Radish
- 1 Patterned Squid (cleaned)
- 1 Pen Shell Scallop
- 10 Snow Crabs
- 10 Clams (Galmi Jogaae)
- 7 King Scallops
- 100g Korean Chervil (Minari)
- 2 Red or Green Chilies (adjust to spice preference)
Seasoning- 1 Tbsp Homemade Fermented Soybean Paste (Doenjang)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Fish Sauce (Myeolchi Aekjeot)
- 1 Tbsp Tuna Extract (or anchovy sauce)
- 1 Tbsp Mirin (rice wine)
- 2 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Minced Garlic
- 1/2 Tsp Minced Ginger
- 1/2 Tsp Black Pepper
- 400g Radish
- 1 Patterned Squid (cleaned)
- 1 Pen Shell Scallop
- 10 Snow Crabs
- 10 Clams (Galmi Jogaae)
- 7 King Scallops
- 100g Korean Chervil (Minari)
- 2 Red or Green Chilies (adjust to spice preference)
Seasoning- 1 Tbsp Homemade Fermented Soybean Paste (Doenjang)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Fish Sauce (Myeolchi Aekjeot)
- 1 Tbsp Tuna Extract (or anchovy sauce)
- 1 Tbsp Mirin (rice wine)
- 2 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Minced Garlic
- 1/2 Tsp Minced Ginger
- 1/2 Tsp Black Pepper
Cooking Instructions
Step 1
First, prepare the broth that forms the foundation of this delicious stew. Clean the deapori and dried anchovies, then lightly toast them in a dry pan to remove any fishiness. In a pot, combine 1.8L of water, the toasted anchovies, and deapori. Bring to a rolling boil over high heat for 20 minutes. Turn off the heat and add the dried kelp. Cover and let it steep for at least 10-15 minutes (or longer, for a deeper flavor), then remove the kelp. For an even richer taste, refrigerate the broth overnight before using.
Step 2
Thoroughly scrub the snow crabs and clams (scallops, galmi jogaae) under running water using a brush. Pay attention to cleaning the crevices between the shells to remove any grit or impurities, which will ensure a clean-tasting broth.
Step 3
Remove the skin from the patterned squid and thoroughly clean it. Separate the body from the tentacles. While you can cook it with the skin on, removing it results in a more tender texture. Ensure all internal organs are completely removed.
Step 4
Strain the prepared broth through a fine-mesh sieve to obtain a clear liquid. Pour the clear broth into a pot. Add the homemade doenjang, gochujang, fish sauce, tuna extract, mirin, gochugaru, minced garlic, minced ginger, and black pepper. Stir well to dissolve the seasonings. Add the thinly sliced radish and simmer over medium heat for about 10 minutes, allowing the radish to absorb the flavors of the broth.
Step 5
Add the pen shell scallop first, as it cooks quickly. Simmer for about 1-2 minutes until it starts to open. Once opened, carefully remove the scallop adductor muscle and the edible meat. Discard the red inner parts (digestive glands) and slice the meat into bite-sized pieces. To prevent the pen shell scallop from becoming tough, it’s best to add it towards the end of cooking or enjoy it shabu-shabu style by briefly dipping it in the hot broth. Alternatively, you can add it to the pot right before serving.
Step 6
Add the cleaned squid, snow crabs, galmi jogaae, king scallops, and sliced pen shell scallop meat to the pot. Bring to a boil and cook until the seafood is just done. Taste the broth and adjust seasoning accordingly. If it’s too bland, add a pinch of sea salt. If it’s too salty, add a little water. While the seafood is cooking, thinly slice the chilies and prepare the Korean chervil. If you enjoy its aroma, you can also add crown daisy (ssukgat).
Step 7
Let the stew simmer vigorously with all the delicious seafood and vegetables. The sight of plump galmi jogaae and fresh seafood overflowing the pot is truly appetizing. The generous amount of fragrant Korean chervil enhances the seafood’s natural flavors. Crown daisy can also be added for an extra aromatic touch, according to your preference.
Step 8
As the broth slightly reduces, you’ll be able to fully appreciate the unique texture of the galmi jogaae – tender, chewy, and delightfully springy. This dish is a perfect harmony of fresh seafood and a spicy, invigorating broth. Enjoy it with a warm bowl of rice!
