Haemul-jjim (Korean Spicy Braised Seafood)
A hearty, fiery-spicy Korean braised seafood dish you can throw together with easy-to-find shellfish. Squid, shrimp, mussels and clams are heaped with soybean sprouts and water parsley for a generous, crowd-pleasing plate.
Ingredients
Main
- Squid2
- Shrimp500g
- Mussels400g
- Clams400g
- Water2 cups
- Sand lance fish sauce2 tbsp
- Soybean sprouts2 packs
- Green onion2 stalks
- Korean water parsley (minari)2 handfuls
- Onion1
- Korean chili powder2 tbsp
- Toasted sesame seedsAs needed
- Starch3 tbsp
- Water5 tbsp
Spicy Sauce
- Soy sauce7 tbsp
- Gochujang (chili paste)1 tbsp
- Korean chili powder7 tbsp
- Sugar2 tbsp
- Rice wine (or mirin)2 tbsp
- Minced garlic2 tbsp
- Black pepperAs needed
Directions
- 1
Clean and prep the seafood you have on hand, such as squid and shrimp. Frozen seafood from the freezer works great too.
- 2
Prepare the spicy sauce for 4-5 servings in advance.
- 3
Put the seafood in a pan and, once it steams, add 2 cups of water and 2 tablespoons of sand lance fish sauce. Boil until the shrimp turn red and the squid becomes translucent.
- 4
Add 2 tablespoons of the prepared sauce and keep boiling.
- 5
When the shellfish open up, pile on plenty of the rinsed soybean sprouts.
- 6
Add all of the remaining sauce and stir gently to combine.
- 7
When the sprouts start to wilt, add the water parsley, onion and green onion.
- 8
Finally, sprinkle 2 tablespoons of chili powder over the top and mix.
- 9
Stir in the starch slurry to adjust the consistency. Once it thickens, it is done.
- 10
Pile it generously into a bowl and sprinkle with toasted sesame seeds.
- 11
Roll up your sleeves and dig in!
Tips
Adjust the amount of chili powder added at the end to suit your preferred spice level.