Name: Haemul Yuksu (Korean Seafood Stock)
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: About 8 cups
Cuisine: Korean
Ingredients: 2 pounds fresh littleneck clams or Manila clams; 8 cups cold water, plus more for purging clams; 2 tablespoons coarse sea salt, for purging clams; 1 piece dried kelp (dasima), about 5 inches square; 1/3 cup dried shrimp (mareun saeu), rinsed briefly; 1/2 medium Korean radish (mu), about 250g, cut into 1/2-inch slices; 1/2 medium onion, unpeeled and halved; 2 scallion whites, cut into 3-inch lengths; 3 garlic cloves, lightly crushed; 2 thin slices fresh ginger, optional; 1 tablespoon cheongju or soju, optional

Question 1

How do I keep Korean seafood stock clear?

Accepted Answer

Keep Korean seafood stock clear by purging the clams for 30 minutes, simmering gently instead of boiling, skimming pale foam as it rises, and straining through damp cheesecloth. Stop pouring before the last sandy spoonful at the bottom of the pot.

Question 2

Why do you remove kelp before Korean seafood stock boils?

Accepted Answer

Remove dried kelp, or dasima, as soon as small bubbles gather at the pot edge, before the water boils. Kelp gives Korean seafood stock body and sea-sweetness, but boiling it hard can make the broth slick, bitter, and less clean-tasting.

Question 3

How long should clams cook in haemul yuksu?

Accepted Answer

Cook purged littleneck clams or Manila clams in haemul yuksu for 4 to 6 minutes, just until the shells open. Lift each clam out as it opens so the meat stays tender. Discard any clam that remains closed after 8 minutes.

Question 4

Can I make Korean seafood stock ahead of time?

Accepted Answer

Make Korean seafood stock up to 3 days ahead and refrigerate it in a covered container. Chill the strained stock quickly in shallow containers before storing. For longer storage, freeze haemul yuksu in 2-cup portions for up to 2 months.

Question 5

Do I need to salt haemul yuksu after straining?

Accepted Answer

Do not salt haemul yuksu after straining unless you are serving it as a plain broth. Korean stews and soups often add doenjang, gochujang, saeujeot, soy sauce, or other salty seasonings later, and salted seafood stock can make the final dish too sharp.

Question 6

What can I use haemul yuksu for?

Accepted Answer

Use haemul yuksu as a bright Korean seafood stock for jjigae, kalguksu, mandu-guk, and seafood jeongol. The stock has clam brininess, dried shrimp depth, kelp body, and Korean radish sweetness, so it works best in soups and stews that need clean seafood flavor.

Culinary Explorer

Haemul Yuksu (Korean Seafood Stock)

Ingredients

fresh littleneck clams or Manila clams

cold water

coarse sea salt

Where cooking meets culture.

Ingredient	Quantity
fresh littleneck clams or Manila clamsscrubbed	2 pounds
cold water	8 cups, plus more for purging
coarse sea saltfor purging clams	2 tablespoons