Haemul Tang

Ingredients

• 1 cup dried anchovies
• 6 cups water
• 1 piece (4-inch) dried kelp (kombu)
• 2 tablespoons gochugaru (korean red chili flakes)
• 1 tablespoon gochujang (red chili paste)
• 4 cloves garlic cloves, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon sugar
• 12 count littleneck clams, cleaned
• 8 count large shrimp, peeled and deveined
• ½ pound squid, cut into rings
• ½ medium onion, sliced
• 1 cup zucchini, sliced into half-moons
• 1 cup mushrooms, sliced
• 2 stalks green onions, cut into 2-inch pieces
• 1 count red chili pepper, sliced

Instructions

1. 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.

2. 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.

3. 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.

4. 4

   Add shrimp, squid, onion, zucchini, and mushrooms. Simmer for 5-7 minutes until clams fully open, shrimp are pink, and squid is tender.

5. 5

   Discard any unopened clams. Taste and adjust seasoning with salt or soy sauce as needed.

6. 6

   Transfer stew to a serving pot or directly to bowls. Garnish with green onions and red chili pepper slices.

7. 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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