Haemul-jjim, Braised Spicy Seafood, 辣炖海鲜, 辣燉海鮮, 海鮮の蒸し物, 해물찜

Haemul-jjim, Braised Spicy Seafood, 辣炖海鲜, 辣燉海鮮, 海鮮の蒸し物, 해물찜 Leave a comment

Fresh shrimp, squid, crab, fish, clam, and other seasonal catches cooked with soybean sprouts and Korean parsley in a thick spicy sauce.




Ingredients (serve 4)
1 whole squid (8 oz, 240g), 1 blue crab, 2 small octopus, 8 fresh medium shrimps (7 oz, 200g), 8 clams, 8 mussels, 8 oz (250g) bean sprout, 1 onion, 3 oz (90g) Korean watercress, 10 perilla leaves, 1 large green onion

Salt water 2 tablespoons salt, 2 cups water (500ml)

Seasoning 4 tablespoons soy sauce, 4 tablespoons coarse gochut-garu (red chili pepper powder), 1 tablespoon garlic, 2 tablespoons rice wine, 2 tablespoons starch, ½ cup water, pinch of salt, 3 cups anchovy broth (750ml)

Cho-ganjang (Soy sauce with vinegar) 2 tablespoons soy sauce, 2 tablespoons water, 2 tablespoons white vinegar, 1 teaspoon sugar, ½ tablespoon horseradish

1. Remove the intestine and skin of squid. Butterfly the squid, then cut into 2-inch (5-cm) long by 1-inch (3-cm) wide pieces. Remove the small octopus’s ink and beak and wash them by rubbing with salt.
2. Wash the shrimp, mussels, and clams by shaking in lightly salted water and then removing them from their shells. Cut the blue crab into 4 pieces.
3. Wash the bean sprouts and leak. Slice the onion thickly. Tear off the leaves of Korean watercress and cut it into 2-inch (5-cm) long segments. Slice the perilla leaves in half, and slice the green onion diagonally.
4. Combine the seasoning for braising in the bowl.

1. In a saucepan, add the squid, mussels, clams, and shrimp with the anchovy broth.
2. Add the bean sprouts and seasoning. Boil until the bean sprouts become soft.
3. Season it with salt if necessary. Add the Korean watercress, perilla leaves and green onion and boil them lightly before serving jjim.
4. Serve with cho-ganjang for dipping.

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