Korean Spicy Braised Mixed Seafood
Haemul-jjim is a Korean mixed seafood braise combining squid, shrimp, and clams with bean sprouts and onion in a spicy gochugaru and soy sauce seasoning. The vegetables are layered on the bottom to steam first, with the seafood placed on top and cooked quickly over high heat to preserve its texture. A starch slurry is added at the end to create a glossy coating that clings to each piece. The dish comes together in under ten minutes of active cooking, making it a dramatic but efficient centerpiece for gatherings or as an accompaniment to drinks.
Adjust Servings
Instructions
- 1
Clean and drain seafood well; purge clams in salted water first.
- 2
Combine gochugaru, soy sauce, garlic, and sugar for the sauce.
- 3
Layer onion and bean sprouts in a deep pan, then place seafood on top.
- 4
Add sauce, cover, and cook on high heat for 6 minutes to steam-braise.
- 5
Open, toss everything, then add starch slurry for a glossy finish.
- 6
If watery, reduce for 1-2 more minutes to thicken.
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