Korean Seafood Soup (Haemul Tang)
A quick, vibrant Korean seafood broth loaded with shrimp, clams, and squid. One pot, 25 minutes, deeply savory and slightly spicy.
- Total time
- 25 min
- Servings
- 2
- Calories
- 185
- Protein
- 32g
Ingredients
- 4 cups vegetable or seafood stock
- 1 tablespoon gochugaru (Korean red chili flakes)
- 1.5 tablespoons soy sauce
- 4 cloves garlic cloves, minced
- ½ pound medium shrimp, peeled
- ½ pound squid, cleaned and sliced into rings
- 6 clams littleneck clams, scrubbed
- 2 stalks scallions, cut into 2-inch pieces
Instructions
- 1
Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
- 2
Slice the cleaned squid tubes crosswise (perpendicular to the long axis) into thin rings about 1/4-inch thick.
- 3
Cut each scallion at a 45-degree angle into pieces about 2 inches long, discarding the dark-green tops.
- 4
Pour 4 cups of stock into a large pot and bring it to a rolling boil over high heat, about 5 minutes.
- 5
Reduce heat to medium-high, then add the minced garlic and gochugaru, stirring constantly for 30 seconds until the mixture smells strongly fragrant.
- 6
Pour in the soy sauce and stir once to combine evenly throughout the broth.
- 7
Drop the shrimp into the broth and simmer, uncovered, for 2 minutes until they begin to turn pink.
- 8
Add the squid rings and clams, then simmer for 3–4 minutes until all the clams have opened fully.
- 9
Discard any clams that did not open, then scatter the scallion pieces over the surface of the broth.
- 10
Ladle the soup into two bowls, dividing the seafood, broth, and scallions equally between them.
Tools you’ll need
- large pot (at least 3-quart capacity)
- cutting board
- chef's knife
- wooden spoon or ladle
- two soup bowls
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