Haemul-tang (Spicy Seafood Stew)

🛒 Ingredients

• Anchovy broth 198 g · 3 kcal
• Daikon Radish 25 g · 4 kcal
• Napa Cabbage 25 g · 3 kcal
• Enoki Mushrooms 13 g · 4 kcal
• Oyster Mushrooms 13 g · 4 kcal
• Green Onions 8 g · 3 kcal
• Crown Daisy 13 g · 3 kcal
• Clams 19 g · 13 kcal
• Shrimp 25 g · 23 kcal
• Squid 25 g · 23 kcal
• Blue Crab 13 g · 10 kcal
• Cod Fillet 25 g · 21 kcal
• Firm Tofu 38 g · 28 kcal
• Korean Chili Powder (Gochugaru) 8 g · 24 kcal
• Korean Chili Paste (Gochujang) 5 g · 12 kcal
• Garlic 5 g · 8 kcal
• Ginger 3 g · 2 kcal
• Soy Sauce 5 g · 4 kcal
• Korean Soup Soy Sauce 3 g · 2 kcal
• Mirin 5 g · 8 kcal
• Sesame Oil 1 g · 9 kcal

👨‍🍳 Instructions

1. Prepare the broth: In a large pot, combine 10g dried anchovies and 10g dried kelp with 800ml water. Bring to a boil, then reduce heat and simmer for 15 minutes; remove anchovies and kelp.
2. While the broth simmers, prepare the sauce: In a small bowl, combine 30g gochugaru, 20g gochujang, 20g minced garlic, 10g grated ginger, 20ml soy sauce, 10ml Korean soup soy sauce, 20ml mirin, and 4ml sesame oil. Mix well.
3. Add the prepared sauce to the broth and bring to a gentle boil. Add 25g daikon radish and 25g napa cabbage and cook for 5 minutes.
4. Add 19g clams, 25g shrimp, 25g squid, 13g blue crab, 25g cod fillet, and 38g firm tofu. Cook for another 5-7 minutes, or until all seafood is fully cooked and clams have opened.
5. Finally, add 13g enoki mushrooms, 13g oyster mushrooms, 8g green onions, and 13g crown daisy. Cook for 2-3 minutes until vegetables are tender-crisp.
6. Serve immediately in a hot pot, garnished with extra green onions if desired.