Korean Boiled Seafood Broth
Haemul suyuk-tang is a clear Korean seafood soup where clams, shrimp, and squid are simmered together in water with garlic and green onion. The beauty of this dish lies in its restraint - no chili paste, no doenjang, no heavy seasoning - just salt and the natural briny liquor that each type of shellfish and cephalopod contributes to the pot. The clams open and release their saline juice first, the shrimp turn pink and add a sweet undercurrent, and the squid firms up and provides a chewy textural element. Together, these three sources of marine umami produce a broth that tastes remarkably full despite its transparency. The visual presentation is appealing as well: the open clam shells, curled pink shrimp, and white squid rings make the bowl look abundant and inviting. This soup works well as a light meal on its own with rice, letting the pure ocean flavor take center stage without competition.
Adjust Servings
Instructions
- 1
Purge clams, clean shrimp and squid.
- 2
Boil water with green onion and garlic, add seafood.
- 3
Season with salt, skim foam and simmer.
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