Haemul Jeongol (Spicy Seafood Hot Pot)
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
20 mins
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Servings
4
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Course
Main Course
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Cuisine
Korean
Haemul Jeongol (Spicy Seafood Hot Pot)
Description
This hot pot recipe starts by purging and cleaning various seafood, including clams, blue crab, squid, fish, and shrimp. Vegetables such as Napa cabbage, Korean radish, carrots, onions, mushrooms, scallions, and watercress are sliced carefully. A seasoning paste is prepared mixing chili flakes, Korean chili paste (gochujang), fermented soybean paste (doenjang), garlic, ginger, soy sauce or fish sauce, salt, and pepper. The ingredients are artfully arranged in a shallow pot with vegetables layered underneath and seafood on top, then covered with anchovy broth and seasoning. Simmering melds the spicy, savory pastes with the fresh seafood and vegetables, producing a warming, complex broth that highlights the delicate yet bold flavors of each component.
Ingredients
- 8 little neck clams or mussels
- 2 blue crab or Korean kkotge, 꽃게, plural
- 8 ounces squid or octopus
- 8 ounces white fish snapper, tilapia, or monkfish, flesh
- 8 Shrimp preferably shell-on, large
- 6 ounces soybean sprouts kongnamul, 콩나물
- 8 ounces Napa cabbage inner tender part
- 3 ounces Korean radish mu, 무
- 1 carrot medium
- 1/2 onion medium
- 3 mushroom caps
- 2 scallions
- 2 ounces watercress ssukgat, 쑥갓, or crown daisy
Seasoning (see note)
- 2 tablespoons gochugaru use more if you like it spicier
- 1 tablespoon soy sauce for soup, or fish sauce
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon gochujang
- 1 teaspoon doenjang
- 1 tablespoon garlic minced
- 1 teaspoon ginger grated
Broth
- 3 cups anchovy broth or water, 4 units
- 1 tablespoon lemon juice fresh, optional
Instructions
- Scrub and place the clams in salted water (1 tablespoon of salt in 2 to 3 cups of water) for 30 minutes or longer to get the clams to spit out the sand. Separate the top shell from the crab and remove the gills. Clean the shell part thoroughly, with a kitchen brush or a toothbrush, under running water. Break (or cut) the body in half (or quarters). Clean the squid and fish, and cut into bite size pieces. Clean the shrimp.
- Cut the cabbage, radish, carrot into thin, bite size pieces. Thinly slice the onion and mushrooms. Cut the scallion in similar lengths.
- Mix the seasoning ingredients well with 2 to 3 tablespoons of the broth or water.
- Using a wide, shallow pot, neatly arrange the vegetables 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 3 cups of broth and the seasoning paste, reserving 1 tablespoon to add as necessary to your liking. Top it with the watercress (or crown daisy), and cook over medium high heat until the clams/mussels are open, the fish is cooked through and the vegetables are softened. Drizzle the optional lemon juice over. Stir occasionally.
- You can add more broth and any remaining ingredients while eating if you’re cooking at the table.
Notes
- Clean clams thoroughly by soaking in salted water for at least 30 minutes to remove sand.
- Remove crab gills and clean shells well before cooking.
- Double the seasoning paste recipe to save half in an airtight container for future Korean spicy stews or soups.
User Reviews
Overall Rating
4.7
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