Entree: North Korea – North Korean Coastal Cuisine – 매운 해물탕 ➤ Maeun haemultang (Spicy mixed seafood stew in a chili-flavored broth with vegetables and tofu)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 28 min

Total 45 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) sesame oil
- 1 medium yellow onion, sliced (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 1 oz / 30 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1 small Korean radish or daikon, sliced into 1/4-in rounds, about 10 oz (280 g)
- 2 cups (150 g) napa cabbage, chopped
- 8 oz (225 g) shrimp, peeled and deveined (approx. 12–16 shrimp)
- 8 oz (225 g) squid, cleaned and sliced into rings (approx. 1 medium tube)
- 8 oz (225 g) mussels or clams, scrubbed
- 1 block firm tofu, 14 oz (400 g), drained and cubed
- 4 cups (960 ml) seafood stock or kelp-anchovy stock
- 2 tbsp (30 g) gochujang (Korean chili paste)
- 2 tbsp (15 g) gochugaru (Korean chili flakes)
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) fish sauce
- 1 tsp (5 g) granulated sugar
- 2 scallions, sliced (about 1 oz / 30 g)
- 1 tbsp (15 ml) toasted sesame oil for finishing
- Salt to taste
- Lemon or lime wedges for serving (optional)

Instructions

1. Make the base: heat vegetable oil and sesame oil in a large pot over medium heat. Add sliced onion, minced garlic, and ginger; sauté until aromatic and onion softens, about 3–4 minutes.
2. Add vegetables and seasonings: stir in radish and napa cabbage and cook 2–3 minutes. Add gochujang and gochugaru, stirring to coat vegetables, then pour in seafood stock. Bring to a simmer.
3. Simmer to meld flavors: add soy sauce, fish sauce, and sugar. Reduce heat and simmer gently 10–12 minutes until radish is tender.
4. Add seafood and tofu: increase heat to medium-high, add shrimp, squid, and mussels (or clams) and the cubed tofu. Simmer until seafood is cooked through and shellfish open, about 4–6 minutes. Discard any shellfish that do not open.
5. Finish and adjust seasoning: taste and add salt if needed. Stir in sliced scallions and drizzle with toasted sesame oil. Remove from heat.
6. Serve: ladle stew into bowls and serve hot with steamed rice and lemon or lime wedges if desired.