Korean Seafood Stew (Shrimp, Squid & Clam Spicy Pot)
Quick answer
Haemul jjigae is a fiery Korean seafood stew that loads shrimp, squid, and clams into a broth fired with gochugaru and gochujang.
What makes this special
- Haemul jjigae establishes a clean, saline foundation with fresh clams that allow zucchini and tofu to soak up the concentrated spicy seafood flavors.
- Clams provide the clean oceanic umami base beneath all other seafood
- Tofu and zucchini absorb seafood broth until every bite carries the sea
Key ingredients
Core cooking flow
- 1 Purge the clams in salted water and devein the shrimp along the back.
- 2 Cut the tofu and zucchini into generous 1cm thick pieces.
- 3 Add 600ml water, gochugaru, gochujang, soup soy sauce, and minced garlic to the pot.
Haemul jjigae is a fiery Korean seafood stew that loads shrimp, squid, and clams into a broth fired with gochugaru and gochujang. As the clams open during cooking, they release a clean, saline sweetness that forms the backbone of the broth, and the chili paste and flakes layer in a deep red heat that amplifies rather than masks the flavor of the sea. Large pieces of tofu and sliced zucchini cook alongside the seafood, soaking up the spiced shellfish stock and adding substance to every spoonful. Green onion and cheongyang chili added at the end contribute color and a fresh aromatic sharpness. Serving directly in the stone pot keeps the stew bubbling at the table throughout the meal, and the steady heat means the last spoonful tastes as vivid as the first. A bowl of steamed white rice alongside absorbs the broth between bites and makes the meal complete.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Purge the clams in salted water and devein the shrimp along the back.
Score the squid body in a crosshatch pattern, then cut it into 3cm bite-size pieces so the broth can season it quickly.
- 2Prep
Cut the tofu and zucchini into generous 1cm thick pieces.
Slice the green onion and Korean chili peppers on the diagonal, then keep them separate so they can be added at the end for aroma.
- 3Control
Add 600ml water, gochugaru, gochujang, soup soy sauce, and minced garlic to the pot.
Stir over medium heat until the paste dissolves and the broth turns evenly red before it begins to boil.
- 4Control
When the broth boils, add the tofu and zucchini and simmer over medium heat for 5 minutes.
Cook until the zucchini turns slightly translucent and the tofu starts absorbing the spicy seafood base.
- 5Prep
Add the prepared seafood and raise the heat to high for 4 to 5 minutes.
Stop once the clams open and the shrimp turns opaque, before the squid tightens and becomes tough.
- 6Finish
Top with the sliced green onion and Korean chili peppers, then simmer for only 2 more minutes.
Check the broth's seasoning and fresh heat, and serve the stew very hot with steamed rice.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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Korean Chive Clam Jeon (Garlic Chive and Clam Seafood Pancake)
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