New Zealand King Salmon & Greenshell Mussel 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. It's definitely known as one of the best savory dish that will surprise your taste buds and make you sweat throughout the entire meal.This recipe combines 2 of New Zealand's iconic seafood's in this traditional dish. 

About the Chef

New Zealand King Salmon is renowned for its exceptional flavour and for being naturally high in the healthy Omega-3 oil. As a travelling ambassador for New Zealand cuisine I am proud to prepare and showcase our farmed salmon, which due to our isolation and rigorous farming practices is naturally free from ...
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