Korean spicy seafood braise (haemul-jjim)
A generous Korean seafood braise with crab, shrimp, squid and shellfish over crunchy bean sprouts in a thick, spicy sauce. Adjust the chili to make it milder at home.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
4 servings
Everyday kitchen measurements
For 4 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Use any combination you like and keep it chilled. Thaw frozen seafood in the refrigerator.
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Essential
They create the crunchy base. Use napa cabbage if unavailable; the texture will be softer.
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Substitute available
If Korean radish, cut into thin half-moons — 1 paper cup is unavailable
Daikon works in the same amount or leave it out.
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Optional
Leave it out or use extra green onion.
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Essential
Use clean drinking water to start the sauce.
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Substitute available
If Korean red pepper flakes (gochugaru) — 2 level tablespoons is unavailable
Use less for a milder braise. Crushed red pepper can replace it but may be hotter.
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Substitute available
If Korean chili paste (gochujang) — 1 level tablespoon is unavailable
If unavailable, use 1/2 tablespoon doenjang and 1/2 tablespoon extra chili flakes; the flavour changes.
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Substitute available
If Soy sauce — 2 level tablespoons is unavailable
Use tamari in the same amount or season with salt a little at a time.
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Substitute available
If Garlic, minced — 1 level tablespoon is unavailable
Use 1 small teaspoon garlic powder if fresh garlic is unavailable.
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Substitute available
If Bean starch or cornstarch — 1 level tablespoon is unavailable
Mix with 2 tablespoons cold water. Potato starch works in the same amount.
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Essential
Whisk with the starch before adding to prevent lumps.
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Optional
Leave it out or use watercress; stir in at the end.
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Optional
Leave it out if unavailable.
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Optional
Leave it out if unavailable; it adds aroma but is not needed to thicken the sauce.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Rinse and drain the seafood. Scrub clams and mussels and discard broken shells. Keep everything cold while preparing the vegetables. Mix gochugaru, gochujang, soy sauce and garlic in a small bowl. Mix the starch separately with 2 tablespoons of cold water.
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Step 2
Put the water, radish and onion into a wide pan with a lid. Bring to a simmer for 5 minutes, then stir in the chili-garlic sauce.
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Step 3
Add the seafood, cover and cook for 6–8 minutes, turning larger pieces once, until shrimp are pink, squid is opaque and shellfish open. Discard shellfish that remain closed. Add the bean sprouts, cover and cook for 3 minutes until just tender but still crisp.
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Step 4
Stir the starch slurry again and drizzle it in a little at a time while gently tossing the seafood and sprouts. Simmer for 1–2 minutes until the sauce turns glossy and lightly thick. Fold in water parsley and green onion, drizzle with sesame oil and serve hot.
Finished dish
This dish is usually spicy; start with half the gochugaru and add more after tasting. Use a wide pan so the seafood cooks evenly. Keep raw seafood chilled and separate from ready-to-eat food. Discard shellfish that do not open during cooking. Check labels for shellfish, fish, soy, wheat and sesame allergens.
Enjoy every bite
How to enjoy it
Take one seafood bite with a little bean sprout and sauce. Keep rice alongside to balance the chili.
Serve it with
Korean spicy cucumber salad (oi-muchim)
A crisp vegetable bite contrasts with a richer or spicier dish.
View recipe