Korean Seafood Hot Pot Soup
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.
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Instructions
- 1
Purge clams in salted water; clean crab and shrimp thoroughly.
- 2
Boil water with radish for 10 minutes to build base broth.
- 3
Add gochugaru, garlic, and soup soy sauce for a spicy broth.
- 4
Add crab, clams, and shrimp; boil 8 minutes while skimming foam.
- 5
Add squid, green onion, and chili, then simmer 5 more minutes.
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