Spicy and Refreshing Seafood Stew (Haemultang) for a Hot Day
Beat the heat of Boknal with a flavorful and spicy seafood stew!
While Samgyetang (ginseng chicken soup) is the go-to for Boknal (the hottest days of summer in Korea), why not try a different kind of nourishing dish this year? This Haemultang, packed with the fresh flavors of the sea and a wonderfully spicy broth, is a beloved dish for all ages. Here’s an easy recipe to make this invigorating seafood stew at home.
Main Ingredients- 2 blue crabs
- 2 octopus (small)
- 1 pack of king oyster mushroom stems (or scallop adductor muscles)
- A bunch of minari (water parsley)
- A piece of radish
- 1 green onion
Cooking Instructions
Step 1
If you’ve purchased a pre-packaged seafood stew kit (including seasoning), you can discard the included seasoning and use only the seafood and vegetables for this recipe. This guide assumes you’re using ingredients bought separately.
Step 2
Start by selecting a pot large enough to hold all the ingredients. Fill it generously with water, as you’ll be adding plenty of seafood and vegetables. Rinse the blue crabs thoroughly under cold running water.
Step 3
If your seafood stew kit came with bean sprouts, green onions, and red chili peppers, set them aside for now. If you’re buying ingredients individually, having these vegetables will enhance the flavor and appearance of your stew.
Step 4
Add radish to the pot to give the broth a refreshing and deep flavor. Slice the radish thinly or into bite-sized pieces so it cooks quickly.
Step 5
Rinse the king oyster mushroom stems (or scallop adductor muscles) lightly under running water and cut them into bite-sized pieces. Avoid cutting them too thin, as they might break apart when cooked.
Step 6
Place the prepared blue crabs and sliced radish into the pot first. If you are making your own seasoning from scratch and not using a pre-made kit’s seasoning, you can add your seasoning ingredients at this stage and let them simmer.
Step 7
Prepare the minari (water parsley), which adds a fragrant and refreshing element to the stew. Cut it into lengths of about 5-7 cm. This size makes it easy to eat.
Step 8
While the broth is simmering, prepare the octopus. Even if the octopus is pre-cleaned, rinse it under cold running water. Then, sprinkle a little flour over it and gently rub to further remove any impurities. Rinse thoroughly afterwards.
Step 9
The seasonings have now dissolved, and the broth is taking on a delicious, spicy, red hue. This is the foundation of your flavorful seafood stew.
Step 10
Now, it’s time to add the main seasoning ingredients. Add 1 tablespoon of minced garlic for a robust flavor. Stir in 1 tablespoon of tuna extract (or soy sauce) for umami, and 2 tablespoons of spicy gochugaru for heat – adjust the amount of chili flakes to your preference. Add 1 tablespoon of cooking wine to enhance the aroma and tenderize the seafood. For extra spiciness, feel free to add finely chopped fresh chili peppers.
Step 11
Add the prepared bean sprouts to the pot. Bean sprouts not only contribute to the refreshing broth but also add a pleasant crunch.
Step 12
Add the roughly chopped green onion. If the amount of green onion in the picture seems a bit sparse, feel free to add more according to your preference. The green onion’s aroma will infuse the broth beautifully.
Step 13
If you’re adding extra green onions, use a moderate amount to suit your taste. Too much might overpower the other flavors.
Step 14
It’s time to add the prepared octopus. To prevent it from becoming tough, it’s best to cook it briefly, similar to how you would cook octopus tentacles. Dip the tentacles into the hot broth and gently lift them out a few times to lightly cook them.
Step 15
Submerge the partially cooked octopus tentacles completely into the broth to finish cooking. Octopus cooks very quickly, so keep a close eye on the cooking time.
Step 16
Finally, add the king oyster mushroom stems (or scallop adductor muscles) and top with the fragrant minari. Once all the seafood and vegetables are cooked, taste the broth and adjust the seasoning with salt or soy sauce if needed. Your delicious seafood stew is ready to be enjoyed piping hot!
