Haemul Jjigae is Korea's love letter to the ocean — a communal pot of seafood simmered in a broth built on gochugaru and gochujang, with just enough anchovy stock underneath to round out the heat with savoury depth.
This is a genuinely flexible stew — use whatever seafood looks best that day. Prawns, mussels, squid and clams are the classic combination, but it's just as good with a simpler mix if that's what's available.
Serve it bubbling hot, straight from the pot if you have an earthenware ttukbaegi, with a bowl of steamed rice on the side to soak up the broth.
