Hearty Seafood and Roe Stew (Haemul Altang) with Crab and Shrimp
#SeafoodStew #CrabSoup #ShrimpSoup #RoeStew #FishMiltStew #SpicyKoreanSoup #SavorySoup #RiceDish #HangoverCure
This recipe features a rich and refreshing Haemul Altang (seafood and roe stew), brimming with fresh seafood, fish roe, and milt. The base is enhanced with miso paste for a savory depth, and freshwater shrimp are added to amplify the soup’s refreshing and robust flavor. Enjoy the exquisite harmony of sweet crab and shrimp, the tender texture of roe and milt, and the spicy kick from chili peppers. This irresistible stew is perfect for a satisfying meal with a bowl of rice!
Main Ingredients- 2 Blue Crabs, cleaned and cut into serving pieces
- 6 Shrimp, peeled and deveined
- 50g Cod Roe (Iri), rinsed under cold water
- 80g Cod Milt (Goni), rinsed under cold water
- 100g Tofu, cut into cubes
- 100g Frozen mixed vegetables for stew (thawed)
- 2 Korean Green Chili Peppers (Cheongyang), thinly sliced diagonally
- 30g Freshwater Shrimp, thoroughly washed
Cooking Instructions
Step 1
Begin by rinsing the shrimp, cod roe (iri), and cod milt (goni) under cold running water and drain them. Clean the blue crabs thoroughly and cut them into serving-sized pieces. Set them aside to naturally thaw while you prepare the broth.
Step 2
Pour 1.2 liters of water into a pot and add the seafood broth packs. Bring the water to a boil, then remove the broth packs. Add 3 tablespoons of miso paste and stir well with a ladle until it’s completely dissolved without any clumps. Stirring periodically helps ensure the miso dissolves smoothly.
Step 3
Once the broth is rapidly boiling, carefully add the prepared blue crabs, shrimp, cod roe (iri), and cod milt (goni). Bring the stew back to a rolling boil. Skim off any foam or scum that rises to the surface to ensure a clear and clean-tasting broth.
Step 4
When the crabs and shrimp have started to turn color and are partially cooked, stir in 2 tablespoons of gochugaru (Korean chili flakes). Adding the chili flakes mid-cooking, rather than at the very beginning, helps prevent them from clumping or floating unevenly on the surface.
Step 5
After skimming the foam and adding the chili flakes, add the cubed tofu and the thawed frozen mixed vegetables. Also, toss in the freshwater shrimp at this stage to enhance the soup’s refreshing flavor.
Step 6
Reduce the heat to medium and let the stew simmer gently until all ingredients are fully cooked. The stew is nearing completion when the crabs and shrimp turn a vibrant red, and the broth has developed a rich, deep color. This simmering process allows the flavors to meld perfectly.
Step 7
Finally, add the diagonally sliced Korean green chili peppers and simmer for another minute or two. The chili peppers add a pleasant spicy and refreshing note to the broth. Your delicious Haemul Altang, featuring the savory essence of crab and shrimp, the refreshing taste of freshwater shrimp, and the delicate texture of roe and milt, is now ready!
Step 8
Serve the finished Haemul Altang generously in bowls. It’s best enjoyed with a side of rice. You’ll notice the initial spiciness gives way to a deeply savory and rich seafood aroma as you eat. The combined flavors from the freshwater shrimp and crustaceans create an exceptional broth. This refreshing and hearty stew is perfect for a satisfying meal or as a revitalizing hangover cure!
