How to Make Perfect Haemuldeulkkaetang: Traditional Korean Recipe with Nutrition Facts

🇰🇷 The recipe below is based on official Korean MFDS (Ministry of Food and Drug Safety) data.

Looking for an authentic Haemuldeulkkaetang recipe? This guide will show you how to make Haemuldeulkkaetang (Seafood Perilla Soup), a nutritious Korean dish featuring a medley of seafood simmered in a creamy, aromatic perilla seed broth. Known for its comforting and wholesome qualities, this guide is based on official MFDS (Ministry of Food and Drug Safety) data, ensuring accuracy for your culinary adventure.

## Nutrition Information
Based on official MFDS (Ministry of Food and Drug Safety) data, one serving of Haemuldeulkkaetang provides the following nutritional values:
* Calories: 148.7 kcal
* Carbohydrate: 12.1g
* Protein: 14.9g
* Fat: 4.5g
* Sodium: 367.4mg
* Sugar: 2.7g
This dish offers balanced nutrition, contributing to a wholesome and satisfying meal.

## History of Haemuldeulkkaetang
Haemuldeulkkaetang, or Seafood Perilla Soup, is a cherished Korean comfort food. It exemplifies traditional cooking, utilizing fresh, local ingredients and the unique flavor profile of perilla seeds. Perilla (Deulkkae) has been cultivated in Korea for centuries, its seeds prized for the distinct nutty and earthy taste they impart. Originating likely in coastal regions, this soup combines the sea’s bounty with perilla’s healthful properties, often prepared as a restorative or nutritious meal, particularly in colder months. Its creamy texture and rich flavor offer a unique experience.

## Essential Ingredients
To prepare an authentic Haemuldeulkkaetang, gather these fresh ingredients as per official MFDS recommendations:

**Main Components:**
* Jjukkumi (Webfoot Octopus): 80g (Substitute: small squid)
* Jeonbok (Abalone): 100g (Substitute: large scallops, sliced)
* Cocktail Saeu (Cocktail Shrimp): 50g
* Yangpa (Onion): 560g, thinly sliced
* Cheonggochu (Green Chili Pepper): 17g, sliced
* Honggochu (Red Chili Pepper): 17g, sliced
* Gyeran (Egg): 60g (1 large egg), beaten
* Cheongju (Rice Wine): 15g (Substitute: Mirin or dry white wine)

**Broth Seasoning:**
* Geopihan Deulkkaetgaru (Hulled Perilla Seed Powder): 100g
* Jeoyum Ganjang (Low-sodium Soy Sauce): 15g (Substitute: regular soy sauce, adjust to taste)
* Dajin Maneul (Minced Garlic): 15g
* Dajin Daepa (Minced Green Onion/Scallion): 7g

## Mom’s Cooking Tips
Achieving the perfect Haemuldeulkkaetang involves attention to detail and these practical pointers:
1. **Seafood Timing:** Seafood cooks quickly. Avoid overcooking; add Jjukkumi and Jeonbok towards the end, cooking only for 2-3 minutes until tender. Shrimp cooks even faster, needing just 1-2 minutes.
2. **Smooth Perilla:** When preparing the perilla seed paste, ensure it’s completely smooth by mixing it thoroughly with water. This prevents a gritty texture in your finished soup.
3. **Balance the Broth:** The unique earthy flavor of perilla is key. Always taste the broth as you go and adjust seasonings like soy sauce or garlic to your personal preference for a harmonious flavor.

## How to Make Haemuldeulkkaetang
Follow these detailed steps for a delicious and authentic Haemuldeulkkaetang:

1. **Prepare Ingredients:** Clean and thinly slice Jjukkumi and Jeonbok. Pat cocktail shrimp dry. Thinly slice the Yangpa, Cheonggochu, and Honggochu. Mince the Dajin Maneul and Dajin Daepa. Beat the Gyeran.
2. **Make Perilla Paste:** In a bowl, combine the Geopihan Deulkkaetgaru with approximately 300ml of water, stirring until it forms a smooth, slightly thick paste. Set aside.
3. **Sauté Aromatics:** In a large pot over medium heat, add a small amount of cooking oil. Sauté the thinly sliced Yangpa until softened and translucent, about 5-7 minutes. Add the Dajin Maneul and Dajin Daepa, cooking for another minute until fragrant.

4. **Simmer Broth Base:** Pour about 800ml of water (or anchovy-kelp broth for deeper flavor) into the pot. Bring the mixture to a boil, then reduce the heat to medium-low. Stir in the Jeoyum Ganjang and Cheongju.
5. **Add Perilla and Seafood:** Stir the perilla seed paste into the simmering broth until it is fully dissolved and incorporated. Let it simmer gently for 5 minutes. Next, add the Jjukkumi and Jeonbok. Cook for about 2-3 minutes.
6. **Finish Cooking:** Add the Cocktail Saeu and the sliced Cheonggochu and Honggochu to the pot. Let it simmer for another 1-2 minutes until all the seafood is cooked through and tender.
7. **Thicken and Serve:** Slowly drizzle in the beaten Gyeran while gently stirring the soup with chopsticks or a ladle to create delicate egg ribbons. Remove the pot from heat immediately. Serve the Haemuldeulkkaetang hot in individual bowls.

## Frequently Asked Questions
### Q: Can I use different types of seafood in Haemuldeulkkaetang?
A: Absolutely! While jukkumi, abalone, and shrimp are traditional, you can customize this soup with your favorite seafood such as clams, mussels, or firm white fish fillets. Just adjust cooking times accordingly to avoid overcooking.

### Q: What is the best way to serve Haemuldeulkkaetang?
A: Haemuldeulkkaetang is typically served as a main dish alongside a bowl of freshly steamed white rice and an assortment of banchan (Korean side dishes). Its rich, creamy broth makes it a filling and satisfying meal on its own, perfect for any occasion.

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