KOREAN SPICY HOT POT RECIPE RECIPES
HAEMUL JEONGOL (SPICY SEAFOOD HOT POT) RECIPE | SIDECHEF
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!
Provided by Korean Bapsang
Categories Weeknight Dinners Pescatarian Comfort Food Nut-Free Dairy-Free Spicy Egg-Free Entertaining Fall Winter Stove Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Soup
Total Time 2400S
Yield 4
Number Of Ingredients 23
Steps:
- 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 Crab (2) and remove the gills.
- 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 ounce) and Tilapia (8 ounce). Cut both into bite size pieces. Clean the Large Shrimp (8) and leave the skin on.
- Cut the Napa Cabbage (8 ounce), Korean Radish (3 ounce), and Carrot (1) into bite size pieces. Thinly slice the Onion (1/2) and Mushroom (2). Cut the Scallion (2) in similar lengths. Set aside.
- Mix Korean Chili Flakes (2 tablespoon), Soy Sauce (1 tablespoon) , Salt (1 teaspoon), Freshly Ground Black Pepper (1/8 teaspoon), Gochujang (1 teaspoon), Doenjang (1 teaspoon), Garlic (1 tablespoon), and Fresh Ginger (1 teaspoon) with 2 to 3 tablespoons of the broth or water.
- Using a wide, shallow pot, neatly arrange the cut vegetables and Soybean Sprouts (6 ounce) 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 Anchovy Broth (3 cup) and the seasoning paste, reserving 1 tablespoon to add as necessary to your liking.
- Top it with the Watercress (2 fluid ounce) and cook over medium high heat until the clams/mussels are open, the fish is cooked through and the vegetables are softened. Drizzle Lemon (1 tablespoon) over it. Stir occasionally. You can add more broth and any remaining ingredients while eating if you’re cooking at the table.
Nutrition Facts : ProteinContent 16.5 g, FatContent 2.0 g, CarbohydrateContent 5.1 g, FiberContent 1.0 g, SugarContent 0.7 g, SodiumContent 664.3 mg, SaturatedFatContent 0.3 g, TransFatContent 0 g, CholesterolContent 72.3 mg, Calories 82 calories, UnsaturatedFatContent 1.0 g
SPICY KOREAN DUMPLING HOT POT - MANDU JEONGOL - FUTUREDISH
Provided by Daniel Oh
Number Of Ingredients 19
Steps:
- Make Anchovy-Kelp Broth
- Make Spicy Marinade
- Prep Veggies
- Make Hot Pot
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KOREAN SPICY CHICKEN AND POTATO (TAK TORITANG) RECIPE ...
A very easy meal to make! Chicken drumettes, potato, carrots, and onion simmer in a spicy sauce that goes best with white rice. You can find Korean hot pepper paste in a Korean/Asian market. I haven't tried looking in a grocery store. Its Korean name is 'gochujang'. Serve with hot cooked rice.
From allrecipes.com
Reviews 4.6
Total Time 1 hours 0 minutes
Category World Cuisine, Asian, Korean
Cuisine Asian, Korean
Calories 446.6 calories per serving
From allrecipes.com
Reviews 4.6
Total Time 1 hours 0 minutes
Category World Cuisine, Asian, Korean
Cuisine Asian, Korean
Calories 446.6 calories per serving
- Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened.
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KOREAN SPICY PORK BACKBONE HOTPOT WITH ... - ASIAN RECIPES
Korean Spicy Pork Backbone Hotpot with Potatoes is a delicious Korean dish with many seasonings and spices. Try this now! Brought to you by Asian Inspirations.
From asianinspirations.com.au
Reviews 5
Total Time 3 minutes
Cuisine Korean
From asianinspirations.com.au
Reviews 5
Total Time 3 minutes
Cuisine Korean
- To Prep Soak the bones for about 1 hr in cold water and then drain in a colander. To Cook Bring a pot of water to a boil and add bones. Cook about 6-8 mins to bring to boil again. Drain the bones into a colander and wash the bones under running water. Clean the pot. Return the bones to the pot, add 8-10 cups of water and bring it to boil. Skim off scum that floats to the top and add the onion, garlic and ginger. Bring it to a boil again and continue to boil uncovered over medium heat for another 5-10 mins. Lower the heat to simmer for about 1½-2 hrs or until the soup is getting milky and the meat is falling off the bones. Discard the onion, ginger and garlic, there should be pork bones and about 5 cups of pork broth. Add the seasonings, potatoes and seasoned cabbage to the pot. Bring it to a boil and then simmer for about 5-10 mins. Add perilla leaves, ground perilla seeds and soybean powder just before serving.
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INSTANT POT SPICY KOREAN SHORT RIBS RECIPE - FOOD.COM
You can use bone-in or boneless short ribs for this recipe. As your butcher for the boneless version, they are a little harder to find but totally worth it!
From food.com
Total Time 1 hours 5 minutes
Calories 579.2 per serving
From food.com
Total Time 1 hours 5 minutes
Calories 579.2 per serving
- Serves: 6; Calories: 245; Total Fat: 10 grams; Saturated Fat: 4 grams; Total Carbohydrate: 8 grams; Sugars: 5 grams; Protein: 30 grams; Sodium: 346 milligrams; Cholesterol: 106 milligrams; Fiber: 0 gram.
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SPICY TOFU HOTPOT RECIPE | EATINGWELL
Warm up a chilly evening with this light but satisfying one-pot meal. The tofu absorbs the flavors of this fragrant, spicy broth, making it anything but bland. Look for fresh Chinese-style noodles in the refrigerated case of your supermarket alongside wonton wrappers.
From eatingwell.com
Reviews 4.7
Total Time 30 minutes
Category Healthy Chinese Tofu Recipes
Calories 214.2 calories per serving
From eatingwell.com
Reviews 4.7
Total Time 30 minutes
Category Healthy Chinese Tofu Recipes
Calories 214.2 calories per serving
- Heat oil in a Dutch oven over medium heat. Add ginger and garlic; cook, stirring, until fragrant, about 1 minute. Add mushrooms and cook until slightly soft, 2 to 3 minutes. Stir in sugar, broth, soy sauce and chile-garlic sauce; cover and bring to a boil. Add bok choy and tofu, cover and simmer until greens are wilted, about 2 minutes. Raise heat to high and add the noodles, pushing them down into the broth. Cook, covered, until the noodles are tender, 2 to 3 minutes. Remove from the heat and stir in cilantro.
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KOREAN HOT POT RECIPE | RECIPELAND
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From recipeland.com
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KOREAN HOT POT WITH DUMPLINGS - MY KOREAN KITCHEN
Jun 16, 2017 · How to Make Korean Hot Pot with Dumplings. 1. Place the prepared ingredients in a large shallow pot. (FYI, I laid down onion and kimchi at the bottom of the pot, then arranged the remaining ingredients on top, in sections.) Boil the pot over medium high heat until rapidly boiling then reduce the heat to medium low to low.
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HAEMUL JEONGOL (SPICY SEAFOOD HOT POT) - KOREAN BAPSANG
Feb 15, 2016 · 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).
From koreanbapsang.com
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HOT POT RECIPE, HOW TO KOREAN HOT POT & VIDEO - SEONKYOUNG ...
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Spicy hot pot recipe - Simple Chinese Food new simplechinesefood.com. How to make it ( Spicy hot pot) 1. Wash the chicken drumsticks, chop into small pieces, add 20 grams of spices and marinate for more than two hours 2. Prepare the side dishes, the side dishes can be prepared according to your favorite 3.
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SPICY HOT KOREAN NOODLES RECIPE ?? #NOODLES #SPICY #KOREAN ...
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From m.youtube.com
From m.youtube.com
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