Introduction

Haemultang seasoning (해물탕 양념) is the spicy paste that turns a pot of shellfish, squid and crab into haemultang, Korea’s big, bubbling seafood hot pot. “Haemul” means seafood and “tang” means soup. The seasoning is a mix of gochugaru, a little gochujang and doenjang, garlic, ginger and soy sauce, stirred into a light anchovy-kelp broth. It is shared at the table, often as a weekend dinner or with drinks. It is close to dadaegi, the paste used for spicy fish stew, but made for a mix of seafood instead of one fish.

Haemultang Seasoning at a Glance

What it is

• A spicy seasoning paste for Korean mixed seafood hot pot

Main ingredients

• Gochugaru, gochujang, doenjang, garlic, ginger, soy sauce, fish sauce, cooking wine, black pepper

Taste

• Hot, savory and refreshing, with sweet seafood flavor in the broth

Main uses

• Haemultang, spicy clam soup, crab stew, seafood ramyeon

What is Haemultang Seasoning Made Of?

Gochugaru gives clean heat and red color, while a small spoon of gochujang adds body and a spoon of doenjang softens any fishy edge. Garlic, ginger, cooking wine and black pepper keep the soup fresh-tasting. The seafood itself provides most of the flavor, so the broth is usually just water or a light anchovy-kelp stock. Typical seafood in the pot:

• Shellfish: clams, mussels and sometimes abalone.
• Crustaceans: blue crab and shell-on shrimp.
• Cephalopods: squid or small octopus.
• Vegetables: Korean radish, bean sprouts, minari (water dropwort), zucchini, scallion and mushrooms.

What Does Haemultang Seasoning Taste Like?

The paste alone is fiery and garlicky. Once it simmers with crab, clams and shrimp, the broth becomes spicy, savory and naturally sweet from the seafood, with a clean, refreshing finish from radish and bean sprouts – the kind of soup Koreans call siwonhada. It is lighter than the starchy, thick sauce of haemul-jjim.

Popular Korean Dishes That Use Haemultang Seasoning

Haemultang

The full seafood hot pot cooked at the table – the recipe below.

Kkotge-tang

Spicy blue crab soup made with the same kind of seasoning.

Haemul Kalguksu or Ramyeon

Noodles added to the leftover broth at the end of the meal.

Easy Haemultang Recipe (Serves 3–4)

Ingredients

• 6 cups anchovy-kelp stock or water
• 8 oz (225 g) Korean radish, thinly sliced
• 1 lb (450 g) clams and/or mussels, scrubbed and purged
• 8 large shell-on shrimp; 1 squid, cleaned and cut into rings
• 1–2 blue crabs, cleaned and halved (optional)
• 2 cups soybean sprouts; 1/2 zucchini, sliced; 1 handful minari or watercress; 2 scallions

Haemultang seasoning

• 3 tbsp gochugaru
• 1 tbsp gochujang and 1 tsp doenjang
• 2 tbsp minced garlic and 1 tsp minced ginger
• 1 tbsp soy sauce and 1 tbsp fish sauce
• 2 tbsp cooking wine and 1/4 tsp black pepper

Instructions

1. Mix the seasoning ingredients and let rest for 15 minutes so the chili flakes hydrate.
2. Put the radish and stock in a wide pot, bring to a boil and simmer for 8 minutes until the radish is translucent.
3. Stir in the seasoning. Add the crab and cook for 5 minutes, then add the clams, mussels, shrimp, bean sprouts and zucchini.
4. Cover and boil for 4–6 minutes, until the shells open, the shrimp are pink and opaque and the crab shells are bright red. Discard any clams or mussels that stay closed.
5. Add the squid, minari and scallions and cook 1–2 minutes more, just until the squid turns opaque. Taste, adjust with fish sauce and serve at once with rice.

Tip: Purge clams in salted cold water for 30 minutes before cooking so the broth isn’t gritty, and add squid last – overcooked squid turns rubbery.

Where to Buy Haemultang Seasoning Ingredients

United States

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Amazon
Search gochugaru on Amazon
Search Korean seafood stew sauce on Amazon

H-Mart
Search seafood mix on H-Mart

Canada

Search gochugaru on Amazon.ca

Europe

Search gochugaru on Amazon.co.uk

How to Store Haemultang Seasoning

The mixed seasoning keeps in a sealed jar in the fridge for about 1 week, or frozen in small portions for up to 2 months. Fresh seafood should be cooked the day you buy it. Leftover haemultang is best eaten within 1 day; refrigerate it promptly and reboil before serving.

Haemultang Seasoning FAQ

What is the difference between haemultang and maeuntang?

Maeuntang is built around one fish; haemultang uses a mix of shellfish, crab, shrimp and squid.

Can I use frozen seafood mix?

Yes. Thaw it in the fridge, rinse and add it near the end so it doesn’t overcook.

Is haemultang very spicy?

It is medium-hot. Use 1–2 tbsp gochugaru for a milder pot.

What can I use instead of minari?

Watercress, crown daisy (ssukgat) or extra scallions all add a fresh, green note.

Conclusion

Haemultang seasoning is a simple paste with a big payoff: stir it into a pot of mixed seafood and you get a spicy, refreshing hot pot worthy of a Korean seafood restaurant. For a one-fish version, try our dadaegi and maeuntang guide.