Ocean Storm Seafood Hot Pot
A dramatic, bubbling pot brimming with shrimp, mussels, clams, squid, and crab in a fiery red gochugaru broth loaded with vegetables and tofu. Every ladle pulls up a different treasure from the sea, making this one of the most exciting and visually stunning Korean dinners you can put on the table.
Ingredients
- 8 large shrimp, shell on, deveined
- 12 littleneck clams, scrubbed
- 12 mussels, cleaned and debearded
- 1 small squid, cleaned and cut into rings
+ 13 more ingredients
Instructions
If using homemade stock, prepare the anchovy-kelp stock by simmering 8-10 dried anchovies (heads and guts removed) and a 4-inch piece of dried kelp in 6 cups of water for 15 minutes. Strain and set aside.
In a large, wide pot or Korean earthenware pot (ttukbaegi), combine the stock, gochugaru, gochujang, soy sauce, and minced garlic. Bring to a boil over high heat, stirring to dissolve the paste.
Add the crab pieces and radish slices first, as they take the longest to cook. Boil for 5 minutes.
Add the clams, mussels, and onion slices. Cover and cook for 3-4 minutes until the shells begin to open.
Add the shrimp, squid rings, tofu slices, and zucchini. Cook for another 3-4 minutes until the shrimp are pink and the squid is opaque.
Discard any clams or mussels that did not open. Add the green onions and sliced chili pepper. If using the egg, drizzle the beaten egg in a thin stream over the bubbling stew and let it set for 30 seconds.
Serve immediately straight from the pot at the table, still bubbling. Ladle into individual bowls with plenty of broth, and serve with steamed rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI