Spicy Seafood Hot Pot (Haemultang) 海鮮燉鍋 (해물탕)

Haemultang is a fiery and flavourful Korean seafood hot pot, brimming with an assortment of fresh seafood, vegetables, and tofu, all simmered in a spicy gochujang and gochugaru-based broth. It's a popular dish for sharing, known for its rich umami and warming heat.

Nutrition (per serving)

Ingredients

• 500g assorted seafood (e.g., clams, mussels, shrimp, squid, crab)
• 1/2 head napa cabbage, cut into large pieces
• 1 onion, thickly sliced
• 1 zucchini, half-moon sliced
• 100g enoki mushrooms, base trimmed
• 100g shiitake mushrooms, sliced
• 1 block firm tofu, cut into cubes
• 2 green onions, chopped
• 2 red chilies, sliced (optional, for garnish)
• 1.5 liters anchovy broth (or vegetable/chicken broth)
• 4 tbsp gochujang (Korean chili paste)
• 2 tbsp gochugaru (Korean chili flakes)
• 2 tbsp soy sauce
• 1 tbsp minced garlic
• 1 tbsp mirin (rice wine)
• 1 tsp sugar
• 1/2 tsp black pepper

Steps

1. In a small bowl, combine the gochujang, gochugaru, soy sauce, minced garlic, mirin, sugar, and black pepper. Mix well to form a paste.
2. In a large hot pot or deep pan, arrange the napa cabbage, onion, zucchini, enoki mushrooms, shiitake mushrooms, and firm tofu around the bottom.
3. Place the assorted seafood on top of the vegetables. Pour the anchovy broth into the pot.
4. Spoon the prepared sauce mixture over the ingredients in the pot. Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes, or until seafood is cooked through and vegetables are tender.
5. Garnish with chopped green onions and sliced red chilies (if using). Serve hot.

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