Korean Seafood Hot Pot
User Reviews
4.5
6 reviews
Excellent
Korean Seafood Hot Pot
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How to make spicy korean seafood hot pot!
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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)
- 3 Tbsp Korean chili flakes (gochugaru)
- 1 Tbsp soy sauce
- 1/2 Tbsp fish sauce
- 2 Tbsp rice wine
- 1 tsp brown sugar
- 1 1/2 Tbsp minced garlic
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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 Information
Show Details
Calories
192kcal
(10%)
Carbohydrates
12g
(4%)
Protein
27g
(54%)
Fat
3g
(5%)
Cholesterol
250mg
(83%)
Sodium
1451mg
(60%)
Potassium
544mg
(16%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1875IU
(38%)
Vitamin C
23.7mg
(26%)
Calcium
207mg
(21%)
Iron
5.4mg
(30%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 27g | 54% |
| Fat | 3g | 5% |
| Cholesterol | 250mg | 83% |
| Sodium | 1451mg | 60% |
| Potassium | 544mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1875IU | 38% |
| Vitamin C | 23.7mg | 26% |
| Calcium | 207mg | 21% |
| Iron | 5.4mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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