Spicy Seafood Stew (Haemul Jjim) 辣燉海鮮（해물찜）

This vibrant Korean spicy seafood stew, or Haemul Jjim, features an abundance of fresh seafood like mussels, clams, shrimp, squid, and cod, all simmered with crunchy bean sprouts and Korean radish in a fiery gochugaru and gochujang-based sauce. It's a flavorful and satisfying dish, perfect for sharing.

Nutrition (per serving)

Ingredients

• 300g mussels, cleaned
• 300g clams, cleaned
• 200g large shrimp, peeled and deveined
• 1 large squid (approx 200g), cleaned and cut into rings
• 200g cod fillets, skinless, boneless, cut into chunks
• 500g bean sprouts (kongnamul), washed
• 150g Korean radish (mu), sliced thinly
• 1 medium onion (approx 150g), sliced
• 4 stalks green onions, cut into 5cm lengths
• 1 red chili pepper, sliced
• 1 green chili pepper, sliced
• 50g crown daisy (ssukgat), optional
• 4 tbsp Gochugaru (Korean chili flakes)
• 2 tbsp Gochujang (Korean chili paste)
• 3 tbsp soy sauce
• 4 cloves minced garlic
• 1 tsp minced ginger
• 1 tbsp sugar
• 1 tbsp sesame oil
• 0.5 tsp black pepper
• 300ml anchovy broth (or water)
• 2 tbsp cornstarch
• 4 tbsp water (for cornstarch slurry)
• 1 tsp toasted sesame seeds, for garnish

Steps

1. Prepare Seafood: Clean mussels and clams. Peel and devein shrimp. Clean and cut squid into rings. Cut cod fillets into chunks.
2. Prepare Vegetables: Wash bean sprouts. Slice Korean radish, onion, red and green chili peppers. Cut green onions into 5cm lengths.
3. Make Sauce: In a bowl, combine Gochugaru, Gochujang, soy sauce, minced garlic, minced ginger, sugar, sesame oil, and black pepper. Mix well.
4. Cook Radish & Broth: In a large pot or deep pan, add Korean radish and anchovy broth. Bring to a boil over medium-high heat.
5. Add Vegetables: Add onion and bean sprouts to the pot. Cover and cook until bean sprouts are tender-crisp.
6. Add Seafood & Sauce: Add mussels, clams, shrimp, squid, and cod to the pot. Pour the prepared sauce over the ingredients.
7. Simmer: Cover and simmer until seafood is cooked through and shells open.
8. Thicken Stew: In a small bowl, mix cornstarch with water to create a slurry. Stir into the stew to thicken.
9. Finish with Garnish: Add green onions, red chili pepper, green chili pepper, and crown daisy (if using). Stir gently. Cook for another minute.
10. Serve: Transfer the spicy seafood stew to a serving platter. Garnish with toasted sesame seeds. Serve immediately with rice.

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