Haemul Tang: The Fiery Korean Seafood Soup Loved by Soju Drinkers
A comforting, ocean-fresh classic that captures the heart of Korean drinking culture
Korean cuisine has a remarkable way of combining warmth, bold flavors, and communal enjoyment—all elements that come together beautifully in haemul tang (해물탕), Korea’s iconic spicy seafood soup. If you’ve been following along in this series on Korean drinking culture, you’ll already know that soup-based anju (gukmul anju) hold a special place at the table. They offer not only comfort and heat but also a perfect counterbalance to the crisp bite of Korean spirits like soju.
Today’s topic, haemul tang, is one of the most beloved gukmul anju dishes in Korea. Whether served in a bustling seafood restaurant along the coast, a cozy pub in Seoul, or a family home on a chilly night, haemul tang always promises a dramatic, aromatic bowl of ocean flavor. Its bright red broth, bubbling fiercely at the center of the table, signals warmth, generosity, and the communal spirit of Korean dining.
This post is the 11th in our 14-day series exploring Korean drinking culture, the role of anju, and the many dishes enjoyed with alcohol. Earlier, we’ve discussed the broader landscape—from the foundations of Korean drinking culture to the categories of anju, including gukmul anju where haemul tang belongs. If you read about soju on Day 3 or about gukmul anju on Day 5, you’ll find their connection even clearer here: haemul tang is arguably one of the most classic soups to enjoy alongside a bottle of soju. And as we continue through this series, you’ll see how this dish fits into the larger network of bold stir-fries, comforting stews, and dried snacks that complete the Korean drinking table.
Today, we dive deep into haemul tang—its history, flavor profile, ingredients, variations, cooking method, and its close relationship with soju. We’ll also prepare you with a full recipe so you can recreate this spicy seafood soup in your own kitchen, no matter where in the world you are.
What Is Haemul Tang?
Haemul tang literally means “seafood soup,” derived from haemul (seafood) and tang (soup). It’s a robust, spicy broth made with a wide assortment of fresh seafood—commonly clams, mussels, shrimp, squid, crab, and sometimes fish—paired with vegetables, mushrooms, firm tofu, garlic, and a punchy seasoning made from gochugaru (Korean red chili flakes) and gochujang (Korean chili paste).
Unlike mild Korean soups made for everyday meals, haemul tang is intentionally bold and invigorating. It has layers of flavor:
– natural sweetness from shellfish,
– savory depth from anchovy-kelp broth,
– aromatic intensity from garlic and green onions,
– heat and umami from chili paste and chili flakes.
When all these elements simmer together, the broth transforms into something deeply warming and satisfying—bright red, spicy, fragrant, and rich with seafood essence.
This distinctive profile is exactly why haemul tang is so popular with soju drinkers. The clean, crisp nature of soju cuts through the broth’s richness, refreshing the palate so you can keep enjoying the bold flavors. Likewise, the spicy heat of haemul tang enhances the smooth warmth of soju. This pairing is a staple at many Korean gatherings, particularly during colder months.
Haemul Tang in Korean Drinking Culture
To understand haemul tang’s popularity as an anju, it helps to recall what we discussed earlier in the main anju article and in the separate gukmul anju category post. Koreans often enjoy food alongside alcohol not just for flavor, but for balance—between cold and hot, dry and soupy, rich and clean.
Haemul tang checks every box:
1. Warmth
The bubbling broth warms the body, making it ideal during drinking sessions on windy nights, at seaside restaurants, or during gatherings in winter.
2. Continuous enjoyment
Soup keeps its temperature while the pot simmers at the table. Guests can eat slowly while conversing, never feeling rushed.
3. Balanced flavors
Spicy broth + fresh seafood + soju = a classic trio that Koreans know works exceptionally well.
4. Communal experience
Haemul tang is served in a large shared pot, reflecting the heart of Korean drinking culture: sharing food, pouring drinks for each other, and maintaining a sense of togetherness.
With these factors in mind, it’s no surprise that haemul tang is consistently ranked among the top hot anju dishes—right alongside budae jjigae, which we covered in the previous day’s post.
Ingredients You’ll Need
To make haemul tang at home, you’ll need a combination of seafood, vegetables, broth elements, and seasonings. Even if you don’t have access to every variety of Korean seafood, you can still make a delicious version using what’s available in your region.
Core Seafood
At minimum, choose at least three types of seafood for depth of flavor:
– Mussels
– Clams
– Shrimp
– Squid
– Snow crab pieces
– White fish (optional but highly recommended)
The more shellfish you include, the more naturally sweet and flavorful the broth becomes.
Vegetables and Aromatics
– Korean radish or daikon
– Napa cabbage
– Scallions
– Mushrooms (enoki, shiitake, or oyster mushrooms)
– Bean sprouts
– Firm tofu
– Garlic (a must)
– A few slices of fresh chili pepper for garnish
Broth Base
Traditional Korean broths rely on:
– Dried anchovies
– Kelp (dashima)
You simmer these together to create a clean, mineral-rich stock.
Seasoning
– Gochugaru (Korean red pepper flakes)
– Gochujang (Korean red chili paste)
– Soy sauce
– Minced garlic
– Salt
– A splash of Korean cooking wine (optional)
– Pepper
How to Make Haemul Tang: Step-by-Step
This recipe is designed to introduce the simplest, most replicable version of haemul tang while keeping the flavors fully authentic. Even if you’ve never cooked Korean seafood dishes before, this guide will walk you through confidently.
1. Prepare the Seafood
Clean your seafood carefully:
– Soak clams in salted water for at least 30 minutes to purge sand.
– Scrub mussels and remove beards.
– Rinse shrimp and peel if needed.
– Clean squid and slice into rings.
– Cut crab into manageable pieces.
This step ensures a clean, bright broth rather than a gritty one.
2. Make the Broth
In a large pot, combine 4 cups of water with dried anchovies and kelp. Bring to a gentle boil, then simmer for 10 minutes. Remove the anchovies and kelp.
This anchovy-kelp stock is foundational in many Korean soups, adding depth without being fishy.
3. Add Vegetables
Add sliced radish first (it needs the longest cooking time), followed by cabbage and mushrooms. Let these simmer until tender.
4. Build the Seasoning
Mix together:
– 1 tablespoon gochujang
– 1 tablespoon gochugaru (adjust to heat tolerance)
– 1 tablespoon soy sauce
– 1 tablespoon minced garlic
Add this mixture to the pot and stir until the broth turns a deep red.
5. Add the Seafood
Begin with the shellfish (clams and mussels). After 3–4 minutes, add shrimp, crab, and squid. These cook quickly, so monitor them closely.
6. Add Tofu and Finishing Touches
Add tofu cubes and fresh chili slices.
Skim any foam that rises to the surface for a cleaner broth.
7. Serve Bubbling Hot
Korean haemul tang is traditionally served still bubbling, either in a hot pot or directly from the stovetop. Pair it with hot rice or, of course, a chilled bottle of soju.
Flavor Profile: What Makes Haemul Tang So Distinct?
Haemul tang is all about contrasts and balance:
Spicy
Gochugaru and gochujang create vibrant heat without overwhelming bitterness.
Fresh & Briny
The natural sweetness of clams and mussels is the foundation of the broth.
Clean
Despite the spice, the broth remains surprisingly clean and light, not heavy or creamy.
Aromatic
Garlic, scallions, mushrooms, and kelp lend layers of fragrance.
These elements work together to create a broth that feels hearty yet refreshing.
Why Haemul Tang Pairs Perfectly with Soju
Earlier in the series, in the article dedicated to soju, we explored the spirit’s clean, neutral profile and its ability to pair well with bold flavors. Haemul tang is one of the most classic examples:
Heat Meets Cool
The spicy broth warms your mouth, and the cool soju quickly refreshes it.
Cleanse Between Bites
Seafood can be rich; soju cuts through this richness effortlessly.
Shared Ritual
Passing the bottle, pouring for others, and dipping into a shared bubbling pot enhances the communal experience.
If you want to understand Korean drinking culture on a deeper level, try haemul tang with soju. It’s one of the most authentic combinations you can experience.
Regional and Modern Variations
Haemul tang varies widely by region in Korea:
Busan-Style
Brimming with fresh shellfish straight from the coast, with a slightly lighter broth.
Jeju-Style
Often includes local seafood such as abalone or octopus.
Spicy Seoul-Style
Bold, red broth with plenty of gochugaru, often enjoyed in drinking districts.
Modern Fusion
Some restaurants incorporate additions like glass noodles, kelp clams, or even spicy ramen for a heartier version.
This versatility has helped haemul tang remain popular among younger diners and food tourists.
Tips for Making the Best Haemul Tang at Home
– Fresh seafood makes the biggest difference—use the best you can access.
– Don’t overcook shrimp or squid; they become tough quickly.
– Adjust heat levels by adding gochugaru gradually.
– Always make anchovy-kelp stock rather than using plain water for a deeper broth.
– Serve immediately; haemul tang tastes best when bubbling hot.
How Haemul Tang Fits Into the Broader Anju Landscape
Earlier in this series, we introduced three main anju categories:
– Soups & stews (gukmul anju)
– Stir-fries & pan-fried dishes (bokkeum anju)
– Dried snacks and quick bites (mareun anju)
Haemul tang is one of the signature dishes of the gukmul anju group, offering warmth and depth that contrast beautifully with stir-fried dishes like jeyuk bokkeum (coming soon in our 12th-day post) or with lighter dried snacks that we covered in the 7th-day category article.
This web of internal connections is exactly how Korean dining works in real life: multiple dishes on the table, each balancing the others.
Final Thoughts
Haemul tang is more than just a spicy seafood soup—it is a dish that offers warmth, comfort, dramatic presentation, and an unmistakable taste of the Korean ocean. It reflects everything we’ve explored in this series: balance, sharing, flavor intensity, and the close relationship between Korean food and drinking culture.
If you enjoyed budae jjigae in the previous post, haemul tang will show you a completely different side of gukmul anju—fresh, briny, and vibrantly spicy. And as we move toward the next dish in this series, hwangtae-gui, we’ll see yet another unique Korean style of anju.
For now, if you want to experience a truly iconic pairing in Korean cuisine, prepare a bubbling pot of haemul tang and open a bottle of soju. It’s one of the most authentic Korean drinking experiences you can recreate at home.
