New Zealand Greenshell Mussel & King Salmon Haemultang


Serves: 4


  • Place the fish stock onto a large soup pot & place on the heat. Add kochujang, kochukaru and soy sauce. Bring to a boil.
  • Add radish, squash, garlic, chillies & mushrooms; keep cooking on a medium heat for 3-4 minutes.
  • Add Salmon and Mussels. Heat until fish is completely cooked and add salt to taste.
  • Add green onions and parsley. Cook for another 1-2 minute and add crown daisy.
  • Serve hot with white rice.


Chefs Notes:
Haemultang or spicy seafood stew is one of Korea's most famous traditional foods.The most important characteristic of good Haemultang is its fresh ingredients. The soup can contains various vegetables such as peppers, mushrooms, onions, bean sprouts, dropwort, leaks, crown daisies and much more, supplementing to its spicy, refreshing deep taste. Its combination gives it a rich flavor and an amazing taste that's also excellent for your health. 


About the Chef

The Greenshell™ Mussel is possibly the most iconic representative of New Zealand’s seafood history. As a travelling ambassador for New Zealand cuisine I have always utilised Greenshell™ Mussels with complimentary results. At home, New Zealand diners recognise the Greenshell™ Mussel ...
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