Haemul Tang

Haemul Tang is a traditional Korean seafood stew whose broth is infused with gochugaru, or Korean chili powder. This creates a spicy and savory base that highlights the natural flavors of the ocean without completely overpowering them.

Common ingredients in Haemul Tang include an assortment of fresh seafood such as crab, clams, mussels, and shrimp. Many preparations also include Korean radishes and enoki mushrooms to add texture and absorb the rich, spicy broth.

While it is not strictly required, many restaurants and home cooks add sweet potato noodles, known as dangmyeon, to Haemul Tang. The noodles are usually added toward the end of the meal to soak up the deeply flavorful seafood and chili broth.

Haemul Tang is traditionally cooked tableside in a heavy stone pot or large communal bowl placed over a portable burner. This ensures the spicy seafood broth remains boiling hot throughout the meal, allowing the raw seafood to cook perfectly in front of the diners.