This spicy seafood hot pot (haemul jeongol, 해물전골) is something you might like on a cold night.
The soup was so flavorful and moreish, you can not dislike it if you love Korean food!
When I had the first spoonful of the soup it gave me a feeling as if I solved some kind of a mystery, though the hit of the korean chili flakes on your throat is something you need to watch out for. 😉
I cooked this stew on a portable burner, something I very much enjoy doing lately when I cook.
I’m a firm believer in that food tastes best when it is kept hot during the meal! Enjoy the seafood hot pot!
P.S. If you like this recipe, you might also like these Korean hot pot recipes – Budae Jjigae (Army Stew) and Korean Dumpling Hot Pot
Ingredients for Korean Seafood Hot Pot (Serves 4)
Main
- 380g prawns, cleaned
- 300g mussels, cleaned
- 4 shiitake mushrooms, thinly sliced
- 1/3 zucchini, thinly sliced
- 150g daikon radish, thinly sliced
- 60g crown daisy
- 100g soybean sprouts
- 5 cups water
- 30g kombu (dried kelp)
- 1 green chili, thinly sliced
Hot Pot Sauce (mix these in a bowl)
- 3 Tbsp Korean chili flakes (gochugaru), can be reduced per your spice level preference
- 1 1/2 Tbsp minced garlic
- 2 Tbsp rice wine
- 1 Tbsp soy sauce
- 1/2 Tbsp fish sauce
- 1 tsp brown sugar
How to Make Spicy Seafood Hot Pot
1. Boil the water (5 cups) and when it starts to boil add the mussels. When the mussels open their shells, sieve the water through a cloth strainer to get rid of the sand that comes out of the mussels. Keep this boiled water for later.
2. Add the boiled water (from step 1) into a clean pot, add the dried kelp, and boil it for 2-3 minutes. Take out the kelp and discard.
3. Add the radish and the hot pot sauce. Stir it well to dissolve.
4. Add the remaining vegetables, prawns, and cooked mussels into the pot and when it starts to boil, you can start eating the cooked ingredients. Enjoy!
Korean Seafood Hot Pot
Ingredients
Main
- 380 g prawns , cleaned
- 300 g mussels , cleaned
- 4 shiitake mushrooms , thinly sliced
- 1/3 zucchini , thinly sliced
- 150 g daikon , thinly sliced
- 60 g crown daisy
- 100 g soybean sprouts
- 5 cups water
- 20 g kombu (dried kelp)
- 1 green chili , thinly sliced
Sauce (Mix these in a bowl)
- 3 Tbsp Korean chili flakes (gochugaru)
- 1 Tbsp soy sauce
- 1/2 Tbsp fish sauce
- 2 Tbsp rice wine
- 1 tsp brown sugar
- 1 1/2 Tbsp minced garlic
Instructions
- Boil the water (5 cups) and when it starts to boil add the mussels. When the mussels open their shells, sieve the water through a cloth strainer to get rid of the sand that comes out of the mussels. Keep this boiled water for later.
- Add the boiled water (from step 1) into a clean pot, add the dried kelp, and boil it for 2-3 minutes. Take out the kelp and discard.
- Add the radish and the hot pot sauce. Stir it well to dissolve.
- Add the remaining vegetables, prawns, and cooked mussels into the pot and when it starts to boil, you can start eating the cooked ingredients. Enjoy!
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
