Korean spicy seafood pot. Make this hearty, spicy Korean seafood hot pot (haemul jeongol). It's packed with savory and briny flavors, bubbling hot, and visually appealing! Haemul jeongol is made with an assortment of seafood.

It's loaded with prawns, mussels and vegetables. I'm a firm believer in that food tastes best when it is kept hot during the meal! If you like this recipe, you might also like. You can have Korean spicy seafood pot using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Korean spicy seafood pot

You need 1 of fish.
You need 2 of crabs.
You need 1 dozen of shrimp.
It's 1 bunch of watercress.
It's 1/2 of onion.
It's 1/2 packages of tofu.
Prepare 1 small of chopped radish.
It's 1 bunch of enoki mushrooms.
Prepare 1 tbsp of minced garlic.
Prepare 2 tbsp of finely grounded dry red pepper.
You need 2 tbsp of soy sauce.
Prepare 1 tbsp of salt.

Please keep in mind, this recipe is for a large pot. For a small pot, you need to reduce the amount. This seafood hot pot is a family favorite. It's hearty, spicy, packed with savory and briny flavors, bubbling hot, and visually appealing!

Korean spicy seafood pot instructions

Add about 5 cups in a pot with a lid.
Add grounded red pepper, garlic, salt, soy sauce, radish, onion.
Bring to boil.
Add fish (I prefer chopped whole fish with head for broth), all the seafood stack it nicely, cover lid.
When the seafood is almost cooked add watercress (you can put alot cus they wither down alot!), tofu, enoki mushrooms, cover lid bring to boil.
Add salt to taste.

I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans. Yes, Korea is a heaven an earth when it comes to the food delivery. Anything can be delivered anywhere, anytime. I miss the convenient life style in Season with Korean soy sauce for soup.