What is Haemul Jjim?
Flower crab, octopus, shrimp, abalone, squid, and mideodeok meet crisp bean sprouts in a glossy spicy sauce.
KOREAN FOOD · FROM HEAT TO FINISH
17 / 25
QUICK ANSWERS
KNOW THE DISH.
THEN EAT IT THE KOREAN WAY.
How do Koreans prepare and eat Haemul Jjim?
Two diners usually order a small. Mideodeok looks like a small wrinkled pouch and adds deep ocean flavor.
What is the best bite of Haemul Jjim?
Put bean sprouts and a little spicy sauce over rice, mix lightly, then add a piece of seafood.
What comes at the end of the meal?
Some restaurants offer fried rice and others do not.
First time eating Haemul Jjim?
Check how spicy it is, how to share it, which seafood may be included, and how it differs from agujjim.
Read the Haemul Jjim questions →
01 · THE DESTINATION
Haemul Jjim: Spicy Braised Seafood
Flower crab, octopus, shrimp, abalone, squid, and mideodeok meet crisp bean sprouts in a glossy spicy sauce. The exact mix varies by restaurant and season.
By Eat Korean Style Editorial TeamLast updated September 23, 2026
02 · ORDER THE RIGHT SIZE
Small for Two, Then Size Up
Two diners usually order a small. From three people, choose medium or large according to appetite. Normal spice is the safest level, but it can still feel distinctly hot.
03 · WAIT FOR THE STAFF
Every Seafood Has Its Own Timing
The pieces do not finish cooking at the same time. Staff usually return to cut and arrange the large seafood at the table, so wait for their cue before digging in.
04 · NOT JUST FILLER
Bean Sprouts Keep It Clean
The sprouts add crunch, lighten the strong sauce, and make the seafood taste cleaner. Take them with each seafood bite rather than treating them as decoration.
05 · KNOW MIDEODEOK
Flavor for the Broth, Caution in the Bite
Mideodeok looks like a small wrinkled pouch and adds deep ocean flavor. Hot liquid can burst from it, so first-time diners can set it aside instead of biting down.
06 · THE BEST SPOONFUL
Seafood, Sprouts, and Plain Rice
Put bean sprouts and a little spicy sauce over rice, mix lightly, then add a piece of seafood. The rice balances the heat without hiding the different flavors.
07 · RICE FROM THE START
Fried Rice Is Optional, Not Essential
Some restaurants offer fried rice and others do not. Mixed seafood can make that finish taste muddled, so plain rice alongside is more dependable; fried rice often suits monkfish agujjim better.
WHAT TO DRINK · WHAT COMES AFTER
KEEP THE TABLE
GOING.
Soju
Handles the bold seafood sauce.
Lager
Bubbles cool spice and starch.
Pear Juice
Cold sweetness softens the heat.
Vanilla Ice Cream
Simple dairy cools the palate.
WHERE TO EXPERIENCE IT
TWO PLACES
WORTH THE TRIP.
One pick from the food’s best-known regional home, plus one accessible Seoul choice. Check the latest listing before visiting.
SEOUL LANDMARK PICK
Myeongdong · Seoul
Myeongdong Sin Haemuljjim
A visitor-friendly central-Seoul restaurant focused on generous mixed-seafood jjim.
OPEN IN GOOGLE MAPS ↗SEOUL LOCAL PICK
Gwangjin-gu · Seoul
Donghae Haemul
A local specialist known for a large mixed-seafood jjim with a deep spicy broth.
OPEN IN GOOGLE MAPS ↗Coming to Korea? Use these as carefully selected starting points—and enjoy the dish where its local story feels most alive.
MAKE IT AT HOME
A SIMPLE
HOME-STYLE RECIPE.
INGREDIENTS
Spicy Haemul Jjim
INGREDIENTS
- Mixed cleaned seafood 1.2 kg
- Bean sprouts 600 g
- Water parsley 100 g
- Scallions 80 g
- Gochugaru 45 g
- Soy sauce 40 ml
- Fish sauce 25 ml
- Minced garlic 30 g
- Sugar 15 g
- Potato starch 20 g
- Water 40 ml
COOKING METHOD
- 01
Clean and drain the seafood; keep shrimp and octopus separate from slower-cooking shellfish.
- 02
Steam firm shellfish with a small splash of water until they begin to open.
- 03
Add the sauce, bean sprouts, then quick-cooking seafood. Cover briefly until cooked.
- 04
Fold in water parsley and scallion, then add starch slurry little by little until the sauce lightly clings.
HOME NOTEDo not over-thicken—the natural seafood liquid should remain glossy, not pasty.
NEXT EXPERIENCE