Korean Spicy Braised Mixed Seafood
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
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.
Read more
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.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
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 2.5 tablespoons chili flakes, 1.5 tablespoons soy sauce, 1 tablespoon minced garlic, and 1 teaspoon sugar and spread it evenly over the seafood. Cover and cook over high heat for 5 minutes.
- 5Step
When most clams have opened and the squid and shrimp are opaque, fold the ingredients together once gently so they do not break.
- 6Finish
Drizzle in 2 tablespoons starch slurry and fold gently until the sauce thickens.
Discard any clam that remains closed and serve hot.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Haemul-jjim coats mixed seafood and bean sprouts in a glossy, thickened gochugaru seasoning.
- Finish cue
- When most clams have opened and the squid and shrimp are opaque, fold the ingredients together once gently so they do not break.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
40min, 10 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Seafood Rice Bowl (Shrimp Squid Clam Starchy Sauce Bowl)
squid, shrimp
Korean Scorched Rice Seafood Stew
squid, shrimp
Korean Boiled Seafood Broth
squid, shrimp