Haemul-jjigae

A bubbling, spiced stew loaded with mixed shellfish, squid, and vegetables in a gochugaru-spiked anchovy broth.

Haemul-jjigae is the ocean's contribution to Korea's jjigae tradition — a boisterous, aromatic stew in which the sea asserts itself through clams that open to release their briny liquor, shrimp that turn sweetly pink, squid that tightens into satisfying rings, and mussels whose shells frame the pot with dramatic colour. The broth is typically built on a dried anchovy and kelp stock, then inflamed with gochugaru and gochujang, creating a backdrop that is simultaneously deep, spicy, and savoury. Coastal cities like Busan, Yeosu, and Tongyeong have their own variations — Busan's version often features ample mussel and clam, while the south coast adds fresh oysters in winter. The dish arrived on restaurant menus as seafood became more widely affordable in post-war Korea, and it now appears in every level of Korean dining from pojangmacha tents to hotel restaurants. Haemul-jjigae is frequently ordered as a group dish, set in the middle of the table alongside grilled meat, its peppery steam cutting through the fat. The soup base left after the seafood is eaten is prized for dunking rice.