Korean food guide
Korean Seafood: Stew, Glass Noodles, or Fritters
Choose seafood jjigae, japchae, or twigim by shellfish preparation, noodles, chili ingredients, and frying equipment.
For a pot of spicy broth
Haemul jjigae combines shrimp, squid, and clams with tofu and zucchini. Both gochujang and gochugaru go into the broth before the seafood. The method includes clam purging and shrimp cleaning, but gives no duration for the purging step. Its listed preparation time should not stand in for that missing information.
For shrimp and squid without a chili-paste sauce
Haemul japchae uses 150 g glass noodles, 150 g shrimp, and 100 g squid, with spinach, carrot, and onion. Soy sauce, sugar, and sesame oil provide the seasoning; no chili ingredient is listed. The noodles must be soaked and boiled before their final toss in the pan. The seafood is briefly stir-fried separately, then returned near the end.
For a frying setup
Haemul twigim calls for shrimp, squid, clams, frying powder, cold water, and 800 ml oil in a deep pan at 170C. It therefore needs a different setup from the stew or noodles. Check the frying-powder product before shopping: the recipe does not define a plain-flour replacement. It also does not specify whether its 100 g clam quantity is shelled, so clarify that ingredient before using this version.
Recipes to continue with
Frequently asked questions
Which recipe uses no chili seasoning in its ingredient list?
Haemul japchae lists soy sauce, sugar, and sesame oil without chili. Haemul jjigae lists both gochujang and gochugaru.
Does the japchae method start with dry noodles ready to fry?
No. It first soaks and boils the glass noodles, then drains them before the pan stage. The soaking duration is not specified.