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Spicy Korean Seafood Soup (Haemul Tang)

Yields4 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins

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

Spicy Korean Seafood Soup (Haemul Tang)

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
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:

    • Radish, onion, zucchini, and napa cabbage

  • 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
7

Drinks:

  • Cold soju or makgeolli

  • Iced barley tea or citron tea

  • Sparkling water with yuzu or lemon

Nutrition Facts

4 servings

Serving size