Haemul Tang is a bold and spicy Korean soup brimming with assorted seafood, vegetables, and an umami-rich anchovy broth. Infused with gochugaru (Korean red pepper flakes), garlic, and herbal aromatics, it’s vibrant, warming, and deeply comforting
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 25 minsTotal Time 45 minsSeafood
8 oz white fish (e.g., cod, pollock, or snapper), cut into chunks
8 oz shrimp, shell-on preferred
8 mussels or clams, cleaned
4 oz squid, cleaned and cut into rings
crab pieces, scallops, or oysters for more variety
Soup Base & Vegetables
6 cups water
6 dried anchovies (guts removed)
1 sheet dried kelp (kombu), ~4-inch square
1 small Korean radish or daikon, sliced thin
½ onion, sliced
1 zucchini, cut into half-moons
1 cup napa cabbage, roughly chopped
2 green onions, cut into 2-inch pieces
1 small bunch crown daisy (ssukgat) or chrysanthemum leaves (optional)
Seasoning Paste (Yangnyeom)
1 ½ tbsp gochugaru (Korean red pepper flakes)
1 tbsp gochujang (Korean red pepper paste)
1 tbsp soy sauce
1 tbsp minced garlic
1 tsp sesame oil
¼ tsp white pepper
Make the Broth
1
In a large pot, combine 6 cups water , anchovies , and kelp .
Bring to a boil, then simmer for 10 minutes .
Remove the anchovies and kelp with a slotted spoon or strainer.
Add Vegetables
2
To the strained broth, add:
Simmer for 5–7 minutes , until slightly tender.
Add the Seasoning Paste
3
In a small bowl, mix all the seasoning paste ingredients.
Stir into the soup base, letting the gochugaru bloom in the hot broth.
Simmer 2–3 minutes to meld flavors.
Add the Seafood
4
Gently add fish chunks , shrimp , mussels/clams , and squid .
Simmer uncovered for 6–8 minutes , until shellfish open and fish is opaque.
Finish and Garnish
5
Add green onions and optional crown daisy just before turning off the heat.
Ladle into a hot stone pot or large bowl.
Serve immediately with steamed rice , kimchi , and pickled radish .
Variations
6
Add soft tofu or glass noodles for heartiness
Use beef bone broth instead of anchovy stock for richness
Make it vegetarian with mushrooms, tofu, and vegetable broth
Pairing Suggestions
Category Anchovies , Clams , Cod , Crab , Fish , Mussels , Pollock , Seafood , Shellfish , Shrimps , Snapper , Soups , Squid
Ingredients Seafood
8 oz white fish (e.g., cod, pollock, or snapper), cut into chunks
8 oz shrimp, shell-on preferred
8 mussels or clams, cleaned
4 oz squid, cleaned and cut into rings
crab pieces, scallops, or oysters for more variety
Soup Base & Vegetables
6 cups water
6 dried anchovies (guts removed)
1 sheet dried kelp (kombu), ~4-inch square
1 small Korean radish or daikon, sliced thin
½ onion, sliced
1 zucchini, cut into half-moons
1 cup napa cabbage, roughly chopped
2 green onions, cut into 2-inch pieces
1 small bunch crown daisy (ssukgat) or chrysanthemum leaves (optional)
Seasoning Paste (Yangnyeom)
1 ½ tbsp gochugaru (Korean red pepper flakes)
1 tbsp gochujang (Korean red pepper paste)
1 tbsp soy sauce
1 tbsp minced garlic
1 tsp sesame oil
¼ tsp white pepper
Directions Make the Broth
1
In a large pot, combine 6 cups water , anchovies , and kelp .
Bring to a boil, then simmer for 10 minutes .
Remove the anchovies and kelp with a slotted spoon or strainer.
Add Vegetables
2
To the strained broth, add:
Simmer for 5–7 minutes , until slightly tender.
Add the Seasoning Paste
3
In a small bowl, mix all the seasoning paste ingredients.
Stir into the soup base, letting the gochugaru bloom in the hot broth.
Simmer 2–3 minutes to meld flavors.
Add the Seafood
4
Gently add fish chunks , shrimp , mussels/clams , and squid .
Simmer uncovered for 6–8 minutes , until shellfish open and fish is opaque.
Finish and Garnish
5
Add green onions and optional crown daisy just before turning off the heat.
Ladle into a hot stone pot or large bowl.
Serve immediately with steamed rice , kimchi , and pickled radish .
Variations
6
Add soft tofu or glass noodles for heartiness
Use beef bone broth instead of anchovy stock for richness
Make it vegetarian with mushrooms, tofu, and vegetable broth
Pairing Suggestions
Spicy Korean Seafood Soup (Haemul Tang)
