Haemul Tang
A vibrant Korean seafood stew brimming with clams, shrimp, and squid in a spicy anchovy broth. This warming, aromatic dish is perfect served over rice with fresh vegetables and a bowl of kimchi.
- Total time
- 35 min
- Servings
- 4
- Calories
- 185
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Bring water to a boil in a large pot. Add dried anchovies and kelp, reduce heat to medium, and simmer for 8 minutes. Remove anchovies and kelp with a slotted spoon.
Step 2
In a small bowl, mix gochugaru, gochujang, minced garlic, soy sauce, sesame oil, and sugar. Stir this paste into the broth until well combined.
Step 3
Increase heat to medium-high and bring broth to a boil. Add clams first and cook for 2 minutes until they begin to open.
Step 4
Add shrimp, squid, onion, zucchini, and mushrooms. Simmer for 5-7 minutes until clams fully open, shrimp are pink, and squid is tender.
Step 5
Discard any unopened clams. Taste and adjust seasoning with salt or soy sauce as needed.
Step 6
Transfer stew to a serving pot or directly to bowls. Garnish with green onions and red chili pepper slices.
Step 7
Serve immediately over steamed rice with kimchi and banchan on the side.
Tools you’ll need
- large pot (6-8 quart)
- slotted spoon
- small bowl for mixing paste
- knife and cutting board
- serving spoon
- ladle
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