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RECIPE
23 INGREDIENTS7 STEPS40MIN

Haemul Jeongol (Spicy Seafood Hot Pot)

4.0
1 Ratings

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Korean Bapsang

Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home.
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Cold winter days call for warm comforting soups or stews. This seafood hot pot is a family favorite. It's hearty, spicy, packed with savory and briny flavors, bubbling hot, and visually appealing!
40MIN
Total Time

Korean Bapsang

Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
8
or Mussels
2
Blue Crabs
8 oz
Squid
or Octopus
8 oz
Tilapia
or Snapper, Monkfish
1 1/2 cups
Soybean Sprouts
2 1/2 cups
Napa Cabbage
3 oz
Korean Radish
1
Medium  Carrot
1/2
Medium  Onion
2
Mushrooms
2
Scallions
2 fl oz
Watercress
2 Tbsp
Korean Chili Flakes
1 Tbsp
or Fish Sauce
1 tsp
1/8 tsp
Freshly Ground Black Pepper
1 tsp
1 tsp
Doenjang
1 Tbsp
Garlic , minced
1 tsp
Fresh Ginger , grated
3 cups
Anchovy Broth
or Water
1 Tbsp
Lemons , freshly squeezed, juiced
(optional)

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Nutrition Per Serving

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CALORIES
330
FAT
8.0 g
PROTEIN
66.2 g
CARBS
20.5 g

Cooking Instructions

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Step 1
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 Crab (2) and remove the gills.
Step 2
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 (8 ounce) and Tilapia (8 ounce). Cut both into bite size pieces. Clean the Large Shrimp (8) and leave the skin on.
Step 3
Cut the Napa Cabbage (8 ounce), Korean Radish (3 ounce), and Carrot (1) into bite size pieces. Thinly slice the Onion (1/2) and Mushroom (2). Cut the Scallion (2) in similar lengths. Set aside.
Step 4
Mix Korean Chili Flakes (2 tablespoon), Soy Sauce (1 tablespoon) , Salt (1 teaspoon), Freshly Ground Black Pepper (1/8 teaspoon), Gochujang (1 teaspoon), Doenjang (1 teaspoon), Garlic (1 tablespoon), and Fresh Ginger (1 teaspoon) with 2 to 3 tablespoons of the broth or water.
Step 5
Using a wide, shallow pot, neatly arrange the cut vegetables and Soybean Sprouts (6 ounce) 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.
Step 6
Add Anchovy Broth (3 cup) and the seasoning paste, reserving 1 tablespoon to add as necessary to your liking.
Step 7
Top it with the Watercress (2 fluid ounce) and cook over medium high heat until the clams/mussels are open, the fish is cooked through and the vegetables are softened. Drizzle Lemon (1 tablespoon) over it. Stir occasionally. You can add more broth and any remaining ingredients while eating if you’re cooking at the table.

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Nutrition Per Serving
Calories
330
% Daily Value*
Fat
8.0 g
10%
Saturated Fat
1.4 g
7%
Trans Fat
0.0 g
--
Cholesterol
289.0 mg
96%
Carbohydrates
20.5 g
7%
Fiber
4.1 g
15%
Sugars
3.0 g
--
Protein
66.2 g
132%
Sodium
2657.2 mg
116%
Vitamin D
1.8 µg
9%
Calcium
282.9 mg
22%
Iron
5.0 mg
28%
Potassium
976.7 mg
21%
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