SEAFOOD HOT POT RECIPES RECIPES

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HAEMUL JEONGOL (SPICY SEAFOOD HOT POT) RECIPE | SIDECHEF



Haemul Jeongol (Spicy Seafood Hot Pot) Recipe | SideChef image

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

8 Littleneck Clams
2 Blue Crab
8 ounce Squid
8 ounce Tilapia
8 Large Shrimp
6 ounce Soybean Sprouts
8 ounce Napa Cabbage
3 ounce Korean Radish
1 Carrot
1/2 Onion
2 Mushroom
2 Scallion
2 fluid ounce Watercress
2 tablespoon Korean Chili Flakes
1 tablespoon Soy Sauce
1 teaspoon Salt
1/8 teaspoon Freshly Ground Black Pepper
1 teaspoon Gochujang
1 teaspoon Doenjang
1 tablespoon Garlic
1 teaspoon Fresh Ginger
3 cup Anchovy Broth
1 tablespoon Lemon

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

THE ULTIMATE GUIDE TO HOT POT AT HOME | MADE WITH LAU



The Ultimate Guide to Hot Pot at Home | Made With Lau image

Learn everything you need to host your own hot pot celebration in the comfort of your home!

Provided by Made With Lau

Total Time 90 minutes

Prep Time 90 minutes

Cook Time 0 minutes

Yield 12

Number Of Ingredients 46

2 lb beef flank
1 lb chicken breast
1 lb pork chop
2 lb tilapia fish fillets
1.5 lb shrimp
1.5 lb squid
1 lb firm tofu
4 oz dried vermicelli noodles
1 lb spinach
1 lb Chinese broccoli
0.5 lb seafood mushroom
0.5 lb king oyster mushroom
1.5 lb daikon
0.25 tsp salt
white pepper
1 tsp cornstarch
2 tbsp water
0.5 tsp baking soda
0.5 tsp water
0.5 tsp salt
0.5 tsp baking soda
2 tsp cornstarch
1 tbsp water
4 tbsp light soy sauce
1 tbsp Shacha sauce
1 tbsp olive oil
0.5 tbsp sesame oil
4 tbsp oyster sauce
1 tsp salt
1 tsp sugar
1 tsp chicken bouillon
0.5 tsp chili oil
4 tbsp boiled water
4 pieces cilantro
4 pieces green onion
ginger
dried mandarin orange peel
0.5 tsp white pepper
1 tsp chicken bouillon
1 tsp salt
1 tsp sugar
3 tbsp cornstarch
1 egg
5 tbsp water
1 tsp sesame oil
1 tsp olive oil

Steps:

  • Partially frozen is significantly easier to cut into thin slices, since it holds its shape when you cut it.
  • Wash and rinse your vegetables / mushrooms. If you're using tofu (make sure it's firm), then cut it into cubes.
  • Before my dad starts cutting meat (or anything), he usually puts a towel underneath the cutting board so it's more stable. Speaking from decades of experience, this helped him avoid many cuts (but not all) in the kitchen.
  • This is much clearer in the video, but here are my dad's steps to preparing fresh squid for hot pot:
  • We'll cut our about half of our tilapia fillets into ~1 cm slices, and marinate it with salt, cornstarch, water, and white pepper (to taste).
  • My dad's epic homemade fish balls deserve their own recipe page (will be live soon).
  • All we need to do is peel our daikon, cut it in half, and then cut it up into about 1 cm slices. We'll start boiling our hot pot broth with daikon, and then eat it at the end after it's soaked up all of the delicious flavors from the other foods.
  • For my dad's dipping sauce, we'll be mixing light soy sauce, Shacha sauce, olive oil, sesame oil, oyster sauce, salt, sugar, chicken bouillon, chili oil, and boiled water.

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