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Haemul Jeongol (Spicy Seafood Hot Pot)
Recipe

23 INGREDIENTS • 7 STEPS • 40MINS

Haemul Jeongol (Spicy Seafood Hot Pot)

4.0
1 rating
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!
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Haemul Jeongol (Spicy Seafood Hot Pot)
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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.
http://www.koreanbapsang.com/
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!
40MINS
Total Time
$7.47
Cost Per Serving
Ingredients
Servings
4
US / Metric
Littleneck Clams
8
Littleneck Clams
or Mussels
Blue Crab
2
Blue Crabs
Squid
8 oz
Squid
or Octopus
Tilapia
8 oz
Tilapia
or Snapper, Monkfish
Soybean Sprouts
1 1/2 cups
Napa Cabbage
2 1/2 cups
Napa Cabbage
Korean Radish
3 oz
Korean Radish
Carrot
1
Medium Carrot
Onion
1/2
Medium Onion
Mushroom
2
Mushrooms
Scallion
1 bunch
Scallion
2 scallions per 4 servings
Watercress
1 2/3 cups
Soy Sauce
1 Tbsp
Soy Sauce
or Fish Sauce
Salt
1 tsp
Freshly Ground Black Pepper
1/8 tsp
Freshly Ground Black Pepper
Gochujang
1 tsp
Doenjang
1 tsp
Doenjang
Garlic
1 Tbsp
Garlic, minced
Fresh Ginger
1 tsp
Fresh Ginger, grated
Anchovy Broth
3 cups
Anchovy Broth
or Water
Lemon
1/2
Lemon, juiced
1 Tbsp juice per 4 servings
optional
Nutrition Per Serving
VIEW ALL
Calories
338
Fat
8.1 g
Protein
66.9 g
Carbs
22.4 g
Add to plan
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Haemul Jeongol (Spicy Seafood Hot Pot)
Save
author_avatar
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.
http://www.koreanbapsang.com/
Cooking InstructionsHide images
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 Crabs (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 oz) and Tilapia (8 oz). Cut both into bite size pieces. Clean the Large Shrimp (8) and leave the skin on.
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 oz) and Tilapia (8 oz). Cut both into bite size pieces. Clean the Large Shrimp (8) and leave the skin on.
step 3
Cut the Napa Cabbage (2 1/2 cups), Korean Radish (3 oz), 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.
step 3 Cut the Napa Cabbage (2 1/2 cups), Korean Radish (3 oz), 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.
step 4
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.
step 4 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.
step 5
Using a wide, shallow pot, neatly arrange the cut vegetables and Soybean Sprouts (1 1/2 cups) 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 5 Using a wide, shallow pot, neatly arrange the cut vegetables and Soybean Sprouts (1 1/2 cups) 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 cups) and the seasoning paste, reserving 1 tablespoon to add as necessary to your liking.
step 6 Add Anchovy Broth (3 cups) and the seasoning paste, reserving 1 tablespoon to add as necessary to your liking.
step 7
Top it with the Watercress (1 2/3 cups) 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.
step 7 Top it with the Watercress (1 2/3 cups) 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.
Tags
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Dairy-Free
Comfort Food
Dinner
Fall
Korean
Seafood
Vegetables
Soup
Winter
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