Korean
Korean - Soups and Stews
Haemultang
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 300g clams and 200g mussels, scrubbed
- • 200g prawns and 200g squid, cleaned
- • 1 blue crab, quartered
- • 5 cups anchovy-kelp broth
- • 3 tbsp gochugaru
- • 4 cloves garlic and 1 tbsp ginger, minced
- • 200g napa cabbage and 1 courgette, chopped
- • 2 spring onions, cut into lengths
Preparation Steps
1
Phase 1
Bring the anchovy broth to a boil with gochugaru, garlic, and ginger.
2
Phase 2
Add the napa cabbage and courgette and simmer 5 minutes.
3
Phase 3
Add the clams, mussels, and crab and boil 5 minutes until the shells open.
4
Phase 4
Add the prawns and squid and cook 2 minutes only, so they stay tender.
5
Phase 5
Top with spring onions and serve bubbling at the table with rice.