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Korean Seafood Hot Pot (Haemul Jeongol)

Spicy Korean seafood hot pot! It’s loaded with prawns, mussels and vegetables. Delicious and very refreshing! 
Korean Seafood Hot Pot (Haemul Jeongol) | MyKoreanKitchen.com

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)

Korean seafood hot pot ingredients

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.

White Prawn and Mussle Stew (Saewoo Honghap Tang)prep

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.

White Prawn and Mussle Stew (Saewoo Honghap Tang)cooking

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!

White Prawn and Mussle Stew (Saewoo Honghap Tang)2
Korean Seafood Hot Pot (Haemul Jeongol) | MyKoreanKitchen.com

Korean Seafood Hot Pot

How to make spicy korean seafood hot pot!
4.5 from 2 votes
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Course: Soup
Cuisine: Korean
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 192kcal
Author: Sue | My Korean Kitchen

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)

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)

Calories: 192kcal | Carbohydrates: 12g | Protein: 27g | Fat: 3g | Cholesterol: 250mg | Sodium: 1451mg | Potassium: 544mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1875IU | Vitamin C: 23.7mg | Calcium: 207mg | Iron: 5.4mg

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.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

 

Written by: Sue

Last Updated:

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Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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