Korean Boiled Seafood Broth
Quick answer
Haemul suyuk-tang is a clear Korean seafood soup where clams, shrimp, and squid are simmered together in lightly seasoned water with garlic and green onion.
What makes this special
- Haemul suyuk-tang layers clams, shrimp, and squid in a restrained, clear broth without pastes.
- Clams, shrimp, and squid each add a distinct umami layer
- Only salt and garlic used; no gochujang or doenjang
Key ingredients
Core cooking flow
- 1 Soak 300g clams in 3 percent salted water for about 1 hour in a dark spot so they purge sand.
- 2 Peel and devein 200g shrimp, keeping the pieces whole so they cook evenly.
- 3 Put 1.5L water, 2 green onion stalks, and 4 garlic cloves in a pot.
Haemul suyuk-tang is a clear Korean seafood soup where clams, shrimp, and squid are simmered together in lightly seasoned water with garlic and green onion. The defining quality of this dish is its restraint: no gochujang, no doenjang, no complex spice paste, just salt and the natural briny liquor each ingredient contributes to the pot. The clams open first and release their saline juice into the water, establishing the initial salinity of the broth. As the shrimp cook they turn pink and contribute a sweet current beneath the salt. The squid firms and curls into rings, adding a chewy textural counterpoint to the soft clam meat and the tender shrimp. Each of these three seafoods produces a different form of marine umami, and together they layer into a broth that reads as remarkably full despite being completely transparent. There is no competition from fermented paste or chili, so the ocean flavor comes through cleanly and directly. The visual effect of the finished bowl is also appealing: open clam shells scattered through the pot, curved pink shrimp, and white squid rings give the bowl a sense of abundance without heaviness. The soup works well as a light meal alongside rice, and it is the dish to reach for when the goal is to taste the seafood itself without interference from heavier seasonings.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Soak 300g clams in 3 percent salted water for about 1 hour in a dark spot so they purge sand.
Lift them out without pouring the grit back over them, then rub the shells under running water.
- 2Heat
Peel and devein 200g shrimp, keeping the pieces whole so they cook evenly.
Remove the squid skin, then slice 150g squid into 1cm rings, making the pieces similar in thickness to avoid tough edges.
- 3Control
Put 1.5L water, 2 green onion stalks, and 4 garlic cloves in a pot.
Bring it to a full boil over high heat, then let the aromatics release their flavor before adding seafood.
- 4Control
Add the cleaned clams and lower the heat to medium.
Simmer until the shells open and cloudy briny juices enter the broth, skimming foam often so the soup stays clear instead of muddy.
- 5Control
Add the shrimp and squid, then season with 1 tsp salt.
Keep the pot at a medium simmer for about 5 minutes, stopping when the shrimp turn pink and the squid rings turn opaque.
- 6Finish
Taste the broth and adjust with a very small pinch of salt only if needed.
Add sliced green onion at the end, then serve immediately before the shrimp tightens and the squid becomes rubbery.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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