Haemultang (Seafood Stew)

Haemultang (해물탕) is a large, communal Korean stew that showcases haemul — seafood — in a deeply seasoned, spicy red broth. A typical haemultang contains an extravagant variety of seafood: whole crabs (usually blue crab or snow crab), large shrimp, mussels, clams, scallops, squid, and sometimes fish fillets. All of these are simmered together in a broth built from gochugaru, gochujang, doenjang, garlic, green onions, and anchovy stock. The stew arrives at the table in a large, wide pot, still bubbling vigorously, and is shared by the entire group. The broth is intensely flavored from the seafood, spicy from the chili, and deeply savory from the fermented pastes. It is one of the most visually spectacular Korean dishes — the jumble of colorful shellfish and crustaceans in a bright red broth is a feast for the eyes before it reaches the palate. Toward the end of the meal, udon noodles or rice are often added to the remaining broth to make a secondary course.