Spicy Seafood Soup (Haemul Tang)
Simmer radish in gochujang broth, then add crab, clams, squid and shrimp in stages. Finish with crown daisy.
- Cuisine
- Korean
- Prep
- 28 min
- Cook
- 27 min
Scale the recipe
Ingredients
- Cleaned Korean swimming crab (kkotge) sections Shell-on body and leg weight after thawing in the refrigerator, removing the top shell, gills and apron, and patting dry
- 250 g
- Live Manila clams, purged Shell-on weight after discarding broken or dead clams
- 150 g
- Raw squid mantle Mantle weight after removing innards and cartilage and patting dry
- 100 g
- Raw shelled shrimp Weight without heads, shells or dorsal veins
- 80 g
- Korean radish (mu) Peeled
- 120 g
- Onion Peeled, root removed
- 60 g
- Korean zucchini (aehobak) Ends removed
- 65 g
- Large green onion (daepa)
- 20 g
- Crown daisy (ssukgat) Tough bases removed
- 20 g
- Water
- 4 C
Seasonings
- Korean chili paste (gochujang)
- 18 g
- Korean chili flakes (gochugaru)
- 8 g
- Minced garlic
- 8 g
- Minced ginger
- 2 g
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Prepare crab sections
Thaw frozen seafood in the refrigerator. Rinse the crab with the top shell, gills and apron removed, and scrub any grit between the shells. Pat dry and weigh 250 g.
-
Sort the clams
Discard cracked clams and those that do not close when tapped. Rub the shells under running water and weigh 150 g.
-
Prepare squid rings
Remove the innards and long clear cartilage, rinse and pat dry. Cut the mantle 100 g into rings about 1 cm wide.
-
Devein the shrimp
Remove heads, shells and dorsal veins and weigh the shrimp 80 g. Wash hands, knife and board after contact with raw seafood. Refrigerate until needed.
-
Cut the vegetables
Cut radish 120 g into flat pieces 5 mm thick, slice the onion 60 g thickly and cut zucchini 65 g into half-moons about 1 cm thick.
-
Cut green onion and crown daisy
Wash the green onion 20 g and crown daisy 20 g. Slice the green onion diagonally and cut the crown daisy into lengths of about 4 cm.
-
Cook radish in gochujang broth
Put the water 4 C and radish in a pot and dissolve the gochujang 18 g. Bring to a boil, then reduce to medium and cook about 6 minutes, until the radish edges turn translucent.
-
Add the crab first
Add crab and bring back to a boil over medium-high. Skim foam and cook over medium for about 4 minutes more.
-
Cook clams and zucchini
Add clams, zucchini and onion. When the broth boils again and the clams open, cook 5 more minutes. Confirm the thickest open clam holds at 85°C or above for 1 minute. Discard any that remain closed.
-
Add squid and shrimp
Add squid and shrimp. Dissolve the chili flakes 8 g, minced garlic 8 g and minced ginger 2 g in the broth and cook over medium heat.
-
Check seafood temperatures
Measure the flesh in the largest crab section and the thickest squid and shrimp pieces with a food thermometer. Cook until all centers stay at 85°C or higher for at least 1 minute.
-
Add greens and serve
Add green onion and crown daisy, cook 1 minute and serve. Pick out crab shells as you eat. Refrigerate leftovers in shallow containers at 4°C or below within 2 hours, or within 1 hour above 32°C indoors.
