Korean
Korean - Seafood
Haemul Jjim
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 500 g clams, purged in salt water
- • 300 g mussels, cleaned and debearded
- • 300 g squid, scored in a crosshatch and cut into pieces
- • 300 g prawns, shell on
- • 1 onion, sliced
- • 2 tbsp gochujang
- • 4 cloves garlic, minced
- • 2 cups anchovy-kelp broth
- • 2 spring onions, cut into lengths
Preparation Steps
1
Phase 1
Soak the clams and mussels in salted water 30 minutes so they expel sand; scrub the shells.
2
Phase 2
Score the squid in a crosshatch and cut into bite-size pieces so it curls as it cooks.
3
Phase 3
Boil the broth, gochujang, garlic, and onion in a wide shallow pot until the onion softens.
4
Phase 4
Add the clams, mussels, squid, and prawns, cover, and steam 7-8 minutes until the shells open.
5
Phase 5
Stir in the spring onions, discard any unopened shells, and serve bubbling with rice.