Haemul Jeongol (Spicy Seafood Hot Pot

• Seafood

  • 2 Blue crabs
  • 8 oz Flesh fish, white
  • 8 Little neck clams and/or mussels
  • 8 Shrimp, large
  • 8 oz Squid and/or octopus

• Produce

  • 1 Carrot, medium
  • 1 tbsp Garlic
  • 1 tsp Ginger
  • 3 oz Korean radish
  • 2 Mushroom caps
  • 8 oz Napa cabbage
  • 1/2 Onion, medium
  • 2 Scallions
  • 6 oz Soybean sprouts

• Condiments

  • 1 tbsp Lemon juice - optional, fresh
  • 1 tbsp Soup soy sauce or fish sauce

• Baking & Spices

  • 2 tbsp Gochugaru
  • 1 tsp Gochujang
  • 1/8 tsp Pepper
  • 1 tsp Salt

• Liquids

  • 3 cups Anchovy broth or water

• Other

  • 1 teaspoon doenjang
  • 2 to 3 ounces of watercress or crown daisy (ssukgat, 쑥갓

Found on koreanbapsang.com

Description

Ingredients

• 8 little neck clams and/or mussels
• 2 blue crabs (or kkotge, 꽃게)
• 8 ounces squid and/or octopus
• 8 ounces white flesh fish (snapper, tilapia, or monkfish)
• 8 large shrimp (preferably shell-on)
• 6 ounces soybean sprouts (kongnamul, 콩나물)
• 8 ounces napa cabbage (inner tender part)
• 3 ounces of Korean radish (mu, 무)
• 1 medium carrot
• 1/2 medium onion
• 2 to 3 mushroom caps
• 2 to 3 scallions
• 2 to 3 ounces of watercress or crown daisy (ssukgat, 쑥갓)
• 2 tablespoons gochugaru (use more if you like it spicier)
• 1 tablespoon soup soy sauce or fish sauce
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon gochujang
• 1 teaspoon doenjang
• 1 tablespoon minced garlic
• 1 teaspoon grated ginger
• 3 to 4 cups anchovy broth or water
• 1 tablespoon of fresh lemon juice - optional

Directions

• 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.