Hae-woo Tang Recipe

Prepare kombu and anchovy stock

Rinse the dried kelp quickly to remove surface dust. In a large pot, add 12 cups of water, kelp, and dried anchovies. Bring to a gentle simmer over medium heat. Just as small bubbles begin around the edges (do not boil vigorously), remove the kelp after about 10 minutes to avoid bitter flavor. Continue simmering the anchovies for 10 more minutes.

Remove anchovies with a slotted spoon or strain the broth through a fine-mesh sieve into a clean pot. Return the strained broth to the stovetop.

Add the halved onion, garlic cloves, sliced ginger, and chunked daikon to the strained broth. Bring to a gentle simmer and cook for 15–20 minutes until the daikon is tender and the aromatics have infused the liquid.

While broth simmers, clean clams by soaking them in cold salted water (about 1 tbsp salt per 4 cups) for 20–30 minutes to purge sand. Rinse well.

When the broth and daikon are tender, strain out the onion, ginger and daikon if you prefer a clearer soup, or leave them in for a heartier texture. Return the broth to medium heat and add the clams. Cover and simmer 5–7 minutes until clams open. Discard any unopened clams.

Add the shrimp and simmer 2–3 minutes until they turn pink and curl. Gently stir in the tofu so it warms through without breaking apart.

Add the sliced mushrooms and zucchini to the pot and simmer 3–4 minutes until tender-crisp.

Stir in the chopped spinach or napa cabbage and the white parts of the green onions; cook 1–2 minutes until wilted.

Season the soup with saeujeot or fish sauce (start with 1 tsp), kosher salt, and freshly ground black pepper. Taste and adjust seasoning, adding up to an additional 1/2–1 tsp salt or more fish sauce if needed. If you like a touch of heat, sprinkle in gochugaru and stir.

Turn off the heat and drizzle toasted sesame oil over the soup. Add the green parts of the scallions and give a final gentle stir.

Ladle the Hae-Woo Tang into bowls, ensuring an even mix of broth, clams, shrimp, tofu, and vegetables. Serve immediately with steamed rice and kimchi.