Haemul Jeongol (Spicy Seafood Hot Pot)

Method6 steps · about 1 hr 10 min

1. 1

   Step 1: If using clams, scrub them and soak in 2–3 cups water mixed with 1 tbsp cleaning salt for at least 30 minutes to release sand, then drain. Scrub and debeard mussels if using. Remove the crab top shells and gills; thoroughly clean the shell/body under running water and cut the bodies into halves or quarters. Clean the squid or octopus (8 ounces) and fish and cut into bite-size pieces; clean the shrimp (8 large).

   Purge clams for at least 30 minutes · 30 minUses 8 littleneck clams and/or mussels · 2 blue crabs or Korean kkotge · 8 ounces squid and/or octopus · 8 ounces white flesh fish (snapper, tilapia, or monkfish) · 8 large shrimp (preferably shell-on) · 1 tbsp salt for clam-purge water · 2–3 cups water for purging clams · Running water, as needed to clean seafood

   
2. 2

   Step 2: Rinse and drain the soybean sprouts (6 ounces). Cut the napa cabbage (8 ounces), Korean radish (3 oz) and carrot (1 medium) into thin bite-size pieces; thinly slice the onion (1/2 medium) and mushroom caps (3) and cut scallions (2) to similar lengths. Have the watercress or crown daisy (2 oz) ready separately for topping.

   Uses 6 ounces soybean sprouts (kongnamul, 콩나물) · 8 ounces napa cabbage (inner tender part) · 3 oz Korean radish (mu) · 1 medium carrot · 1/2 medium onion · 3 mushroom caps, thinly sliced · 2 scallions · 2 oz watercress or crown daisy (ssukgat)

3. 3

   Step 3: Mix the seasoning paste with 2–3 tbsp water or broth: gochugaru, soup soy sauce or fish sauce (1 tablespoon), the 1 tsp seasoning salt, pepper (⅛ teaspoon), gochujang (1 teaspoon), doenjang (1 teaspoon), minced garlic (1 tablespoon) and grated ginger (1 teaspoon). Use extra gochugaru only to taste if desired.

   Uses 2 tablespoons gochugaru (use more if you like it spicier) · 1 tablespoon soup soy sauce or fish sauce · 1 teaspoon salt · ⅛ teaspoon pepper · 1 teaspoon gochujang · 1 teaspoon doenjang · 1 tablespoon minced garlic · 1 teaspoon grated ginger

4. 4

   Step 4: In a wide shallow pot arrange the prepared soybean sprouts, cabbage, radish, carrot, onion, mushrooms and scallions in clusters. Keep the watercress or crown daisy for the topping.

   Uses Prepared sprouts cabbage radish carrot onion mushrooms and scallions

5. 5

   Step 5: Place the prepared seafood over the arranged vegetables, keeping clams or mussels nearer the bottom. For cooking at the table, you may add an initial portion and keep remaining prepared seafood and vegetables chilled until needed in the next step. Add 3 cups of the pot broth or water and most of the seasoning paste, reserving 1 tbsp paste to adjust flavor. Top with the watercress or crown daisy and cook over medium-high heat, stirring occasionally, until clams or mussels open, fish flakes and all seafood is cooked through and vegetables softened. Discard any clams or mussels that do not open. Add reserved seasoning to taste, and drizzle with the optional lemon juice (1 tbsp).

   Uses Arranged vegetables · Prepared seafood, all or initial portion for table cooking · 3 cups anchovy broth or water to start the pot · Prepared seasoning paste, reserve 1 tbsp to adjust flavor · Prepared watercress or crown daisy · 1 tbsp fresh lemon juice, optional

   
6. 6

   Step 6: If cooking at the table, refill with some of the remaining optional fourth cup of broth or water and add any reserved prepared seafood and vegetables as needed. Let every new seafood addition cook through before eating it. Use any remaining reserved seasoning paste only to taste.

   Uses Cooking seafood hot pot · Remaining optional pot broth or water, up to a fourth cup · Any reserved seafood for optional table cooking · Any reserved vegetables for optional table cooking · Any remaining reserved seasoning paste