Korean Seafood Hot Pot Soup
Quick answer
Haemul-tang is a Korean seafood hot pot that throws together crab, shrimp, clams, and squid in a fiery, brick-red broth.
What makes this special
- Haemul-tang assembles whole crab, shrimp, and squid in a fiery broth for a hearty hot pot.
- Broth from crab, shrimp, clams, and squid combined in one pot
- Radish simmered 10 minutes first to build a sweet base
Key ingredients
Core cooking flow
- 1 Purge 350 g clams in 3% salt water for 1 hour, then rinse until no grit appears.
- 2 Scrub 400 g blue crab, open the shells, and remove the gills.
- 3 Add 2000 ml water and 220 g thin-sliced Korean radish to the pot.
Haemul-tang is a Korean seafood hot pot that throws together crab, shrimp, clams, and squid in a fiery, brick-red broth. The liquid starts with gochugaru and plenty of garlic, building a spicy base that the seafood then amplifies with its own briny juices. Radish chunks soften as the pot bubbles, thickening the broth slightly and adding a cool sweetness behind the heat. Green onions and cheongyang peppers go in toward the end for a sharp, vegetal bite. The magic of haemul-tang lies in the convergence of flavors: crab shells release a sweet, crustacean stock; clams open to spill their liquor; shrimp and squid contribute distinct textures from snappy to chewy. The pot is brought to the table still at a rolling boil, and diners pick through the shells and tentacles while the broth continues to concentrate.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Purge 350 g clams in 3% salt water for 1 hour, then rinse until no grit appears.
This step keeps the broth clean and prevents sand from settling in the hot pot.
- 2Heat
Scrub 400 g blue crab, open the shells, and remove the gills.
Devein 250 g shrimp, then cut 200 g squid into bite-size pieces so each seafood cooks evenly later.
- 3Control
Add 2000 ml water and 220 g thin-sliced Korean radish to the pot.
Boil over medium heat for about 10 minutes, until the radish edges turn translucent and begin releasing sweetness.
- 4Season
Stir in 2 tbsp gochugaru, 1 tbsp minced garlic, and 2 tbsp soup soy sauce, then boil 2 minutes more.
Press any spice clumps with a ladle so the broth seasons evenly.
- 5Control
Add the crab and clams first, simmer over medium heat, then add the shrimp and cook for 8 minutes total.
When shells turn red and clams open, skim the foam from the surface.
- 6Finish
Add the squid, 2 green onions, and 2 cheongyang chilies, then boil 5 minutes more.
Once the squid turns opaque and curls slightly, serve immediately to keep it from becoming tough.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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