Haemul Tang

A fiery Korean seafood stew brimming with shrimp, mussels, clams, and fish in a blazing red broth. Haemul tang is bold, briny, and deeply warming — the kind of dish that turns a cold evening around. Serve it steaming with rice.

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Servings

4 servings

Calories

380

Ingredients

• 300g firm white fish fillets (cod or snapper), cut into chunks
• 200g large shrimp, peeled and deveined
• 300g mussels, scrubbed and debearded
• 200g clams, scrubbed
• 150g squid, cleaned and cut into rings
• 1 liter anchovy stock or light fish stock
• 1 medium onion, sliced
• 200g Korean radish (mu), cut into thin half-moons
• 100g enoki mushrooms, 1 green chili and 2 red chiles, sliced
• 3 tablespoons gochugaru, 2 tablespoons gochujang
• 4 garlic cloves, minced
• 1 tablespoon soy sauce
• 2 spring onions, chopped
• Cooked rice, to serve

Instructions

1. Scrub the mussels and clams, discarding any with cracked shells or that do not close when tapped.
2. Combine the stock, onion, radish, garlic, gochugaru, gochujang, and soy sauce in a wide pot and bring to a boil.
3. Simmer for 10 minutes until the radish turns translucent and the broth glows red.
4. Add the fish chunks and squid and simmer for 4 minutes.
5. Nestle in the shrimp, mussels, and clams, cover, and cook 5 minutes until the shellfish open.
6. Discard any shellfish that stayed shut.
7. Stir in the enoki mushrooms, green and red chiles, and spring onions.
8. Serve the stew bubbling in the pot with rice for sopping up the fiery broth.

Pro tips

• Only cook the shellfish until they open — overcooked shrimp turn rubbery.
• Make sure every clam and mussel is scrubbed and soaked to remove grit.
• The radish sweetens the broth, so do not skip it.
• Taste before adding salt; the stock and shellfish bring plenty of saltiness.

Frequently asked questions