Haemul Jeongol (Spicy Seafood Hot Pot)

Scrub and place the Littleneck Clams (8) in salted water (1 tablespoon of salt to 2 cups of water) for 30 minutes or longer to get the clams to spit out the sand. Separate the top shell from the Blue Crabs (2) and remove the gills.

Clean the shell of the crab thoroughly with a kitchen brush under running water. Break or cut the body in half or quarters. Clean the Squid (225 g) and Tilapia (225 g). Cut both into bite size pieces. Clean the Large Shrimp (8) and leave the skin on.

Cut the Napa Cabbage (225 g), Korean Radish (85 g), and Carrot (1) into bite size pieces. Thinly slice the Onion (1/2) and Mushrooms (2). Cut the Scallion (1 bunch) in similar lengths. Set aside.

Mix Korean Chili Flakes (2 Tbsp), Soy Sauce (1 Tbsp) , Salt (1 tsp), Freshly Ground Black Pepper (1/8 tsp), Gochujang (1 tsp), Doenjang (1 tsp), Garlic (1 Tbsp), and Fresh Ginger (1 tsp) with 2 to 3 tablespoons of the broth or water.

Using a wide, shallow pot, neatly arrange the cut vegetables and Soybean Sprouts (170 g) in clusters, with the exception of the watercress (or crown daisy). Scatter the seafood pieces on top of vegetables, placing the clams/mussels closer to the bottom of the pan.

Add Anchovy Broth (720 mL) and the seasoning paste, reserving 1 tablespoon to add as necessary to your liking.

Top it with the Watercress (55 g) and cook over medium-high heat until the clams/mussels are open, the fish is cooked through and the vegetables are softened. Drizzle the juice from the Lemon (1/2) over it. Stir occasionally. You can add more broth and any remaining ingredients while eating if you’re cooking at the table.