Spicy Braised Seafood (Haemul Jjim)
Cook mussels, squid and shrimp with soybean sprouts, then toss with red seasoning and thicken with potato starch.
- Cuisine
- Korean
- Prep
- 27 min
- Cook
- 24 min
Scale the recipe
Ingredients
- Cleaned raw squid Weight of mantle and tentacles after removing innards, cartilage and beak, rinsing and patting dry
- 300 g
- Live mussels Shell-on weight after removing beards and discarding broken shells and dead mussels
- 200 g
- Raw shelled shrimp Heads, shells and dorsal veins removed
- 100 g
- Thick soybean sprouts Yellowed parts removed, rinsed and drained
- 240 g
- Cultivated water dropwort (minari) Tough bases removed
- 40 g
- Large green onion (daepa)
- 20 g
- Unsalted anchovy and kelp broth
- 1 C + 1/2 C
Seasonings
- Korean chili flakes (gochugaru)
- 2 T
- Brewed soy sauce
- 1 T + 1/2 T
- Korean chili paste (gochujang)
- 1/2 T
- Minced garlic
- 1 T
- Sugar
- 1/3 T
- Potato starch
- 1 T + 1/2 T
- Cold water for the slurry
- 3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Clean and debeard mussels
Discard cracked mussels and those that do not close after a gentle tap. Scrub shells under running water, pull off beards, drain and weigh 200 g.
-
Score and cut the squid
Weigh the rinsed, dried squid 300 g. Lightly crosshatch the inside of the mantle and cut into pieces about 3 × 4 cm. Cut the tentacles into bite-size lengths.
-
Clean and dry the shrimp
Remove heads, shells and dorsal veins. Pat dry and weigh the shrimp 100 g. Wash hands, knife and board after contact with raw seafood.
-
Rinse and drain the sprouts
Rinse the thick sprouts and remove yellowed parts. Drain in a strainer and weigh 240 g.
-
Prepare the greens
Wash minari 40 g and green onion 20 g. Cut minari into about 4 cm lengths and green onion into thick diagonal slices.
-
Mix the red seasoning
Stir chili flakes 2 T, brewed soy sauce 1 T + 1/2 T, gochujang 1/2 T, minced garlic 1 T and sugar 1/3 T until smooth.
-
Prepare the starch slurry
Mix potato starch 1 T + 1/2 T and cold water 3 T in a small bowl. Stir again just before adding, as starch may settle.
-
Cook the mussels first
Boil the stock 1 C + 1/2 C in a wide pot and add mussels. After the shells open, boil 5 minutes more. Check that the largest mussel stays at 85°C or above for at least 1 minute at the center. Discard shells that stay closed.
-
Add squid, shrimp and sprouts
Lay squid and shrimp in a single layer around the mussels and cover with the sprouts. Cover and cook over medium heat for 4–5 minutes. Uncover when sprouts wilt and smell less raw.
-
Add seasoning and cook through
Stir in the seasoning and lift the sprouts and seafood gently from below. Cook over medium heat until the thickest squid and largest shrimp both hold at 85°C or above for at least 1 minute at the center.
-
Thicken and add the greens
Stir the slurry again, then add it gradually to the bubbling broth while stirring. Once the sauce lightly coats the seafood, add minari and green onion and boil 1 minute.
-
Serve the seafood and sprouts
Serve mussels, squid, shrimp and sprouts evenly. Refrigerate leftovers in shallow containers at 4°C or below within 2 hours, or within 1 hour if the room exceeds 32°C.
