Korean Spicy Braised Mixed Seafood
Quick answer
Haemul-jjim is a Korean mixed seafood braise that brings together squid, shrimp, and manila clams with bean sprouts and onion in a gochugaru and soy sauce seasoning.
What makes this special
- Haemul-jjim coats mixed seafood and bean sprouts in a glossy, thickened gochugaru seasoning.
- Starch slurry at the finish coats each piece of seafood with glossy sauce
- High-heat 6-minute cook keeps squid and shrimp springy, not rubbery
Key ingredients
Core cooking flow
- 1 Clean 250 g squid, remove innards and skin, score and cut into bite-sized pieces.
- 2 Soak 300 g clams in salted water for 30 minutes to purge sand, scrub clean.
- 3 Layer bean sprouts on the pot bottom, then clams, squid, and shrimp in order.
Haemul-jjim is a Korean mixed seafood braise that brings together squid, shrimp, and manila clams with bean sprouts and onion in a gochugaru and soy sauce seasoning. The vegetables are layered on the bottom of the pot to absorb heat first, with the seafood arranged on top and cooked quickly over high heat so the texture stays firm and springy. Each shellfish releases its natural brine into the broth as it opens, deepening the seasoning without any added stock. A starch slurry stirred in at the end creates a glossy coating that clings to every piece of seafood and vegetable. The dish comes together in under ten minutes of active cooking. Bean sprouts hold their crunch while the squid and shrimp stay tender, and the remaining sauce at the bottom of the pot makes it natural to spoon over rice. It is a standard centerpiece at Korean gatherings and a popular accompaniment to drinks.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Clean 250 g squid, remove innards and skin, score and cut into bite-sized pieces.
Devein 200 g shrimp along the back.
- 2Season
Soak 300 g clams in salted water for 30 minutes to purge sand, scrub clean.
Trim and wash 250 g bean sprouts.
- 3Prep
Layer bean sprouts on the pot bottom, then clams, squid, and shrimp in order.
Top with 120 g onion cut into thick strips.
- 4Control
Mix 2 tbsp gochugaru, 2 tbsp soy sauce, 1 tbsp minced garlic, 1 tbsp sesame oil, and 100 ml water, pour in, cover and boil on high for 5 minutes.
- 5Step
When all clams open and squid turns white and firm, give a gentle toss to distribute the broth evenly.
- 6Finish
Remove from heat, top with green onion and chili, drizzle with a little sesame oil and serve hot.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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