Haemul Jeongol (Korean Seafood Hotpot)
A bubbling one-pot Korean seafood stew loaded with shrimp, mussels, and squid in a savory broth. Cooked tableside and served with rice, this is comfort food that feels elegant.
- Total time
- 25 min
- Servings
- 2
- Calories
- 185
- Protein
- 28g
Ingredients
- ½ lb large shrimp, peeled and deveined
- ½ lb mussels, cleaned and debearded
- ¼ lb squid, cleaned and cut into rings
- 3 tbsp soy sauce
- 4 cloves garlic, minced
- 2 cups water
Instructions
- 1
Place a large shallow pot or Korean hotpot on the stove over medium-high heat.
- 2
Pour 2 cups water into the pot and bring to a rolling boil — you'll see large bubbles breaking the surface constantly, about 3–4 minutes.
- 3
Stir 3 tablespoons soy sauce and 4 minced garlic cloves into the boiling water until the garlic is evenly distributed throughout.
- 4
Add the squid rings to the pot and simmer for 2 minutes, stirring occasionally — the rings will become opaque and slightly firm.
- 5
Add the shrimp to the pot and simmer for 2 minutes, stirring occasionally, until they turn pink and feel firm when you press one.
- 6
Add the mussels to the pot and simmer for 3–4 minutes until the shells open — discard any that remain closed after 4 minutes.
- 7
Taste the broth by taking a small spoonful, and add a pinch of salt or pepper if needed — the broth should taste savory and garlicky.
- 8
Carefully pour the entire contents of the pot into a serving bowl or Korean stone bowl to keep warm at the table.
Tools you’ll need
- large shallow pot or Korean hotpot (8–10 inches wide)
- wooden spoon for stirring
- serving spoon
- small spoon for tasting
- tongs or slotted spoon for removing mussels
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