Korean Seafood Soup (Haemul Tang)

Step 1

Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

Step 2

Slice the cleaned squid tubes crosswise (perpendicular to the long axis) into thin rings about 1/4-inch thick.

Step 3

Cut each scallion at a 45-degree angle into pieces about 2 inches long, discarding the dark-green tops.

Step 4

Pour 4 cups of stock into a large pot and bring it to a rolling boil over high heat, about 5 minutes.

Step 5

Reduce heat to medium-high, then add the minced garlic and gochugaru, stirring constantly for 30 seconds until the mixture smells strongly fragrant.

Step 6

Pour in the soy sauce and stir once to combine evenly throughout the broth.

Step 7

Drop the shrimp into the broth and simmer, uncovered, for 2 minutes until they begin to turn pink.

Step 8

Add the squid rings and clams, then simmer for 3–4 minutes until all the clams have opened fully.

Step 9

Discard any clams that did not open, then scatter the scallion pieces over the surface of the broth.

Step 10

Ladle the soup into two bowls, dividing the seafood, broth, and scallions equally between them.