**Haemul Jeongol (Spicy Seafood Hot Pot)** Haemul jeongol is made with an assortment of seafood. It’s totally versatile so you can use any kind or combination of seafood.

Ingredients

• 8 little neck clams and/or mussels
• 2 blue crabs
• 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
• 8 ounces napa cabbage (inner tender part)
• 3 ounces of Korean radish
• 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

Seasoning (see note)

• 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

Broth

• 3 to 4 cups anchovy broth or water
• 1 tablespoon of fresh lemon juice - optional

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Instructions

1. 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.

2. Cut the cabbage, radish, carrot into thin, bite size pieces. Thinly slice the onion
   and mushrooms. Cut the scallion in similar lengths.

3. Mix the seasoning ingredients well with 2 to 3 tablespoons of the broth or water.

4. Using a wide, shallow pot, neatly arrange the vegetables in clusters, with the
   exception of the watercress (or crown daisy).

5. 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.

6. You can add more broth and any remaining ingredients while eating if you’re
   cooking at the table.

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Notes

This seasoning paste will be great for any Korean spicy stew or soup.
Double the recipe and save one half for later use. Keep it in an air tight container.

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This Recipe Is Published Here

bon appetit