Haemul Jeongol (Seafood Hot Pot)
A simmering Korean seafood and vegetable hot pot with a savory anchovy broth. Cook seafood and vegetables table-side in one bubbling pot, then dip each bite in spicy sauce.
- Total time
- 25 min
- Servings
- 2
- Calories
- 185
- Protein
- 28g
Ingredients
- 4 cups anchovy stock or dashi broth
- 8 oz shrimp, peeled and deveined
- 8 oz white fish fillet (cod or halibut), cut into 2-inch chunks
- 3 cups napa cabbage, chopped into 2-inch pieces
- 3 tablespoons soy sauce
- 2 tablespoons gochujang (Korean red chili paste) mixed with 1 tablespoon water and 0.5 teaspoon sesame oil, for dipping
Instructions
- 1
Pat the shrimp and fish pieces dry with paper towels — this helps them brown slightly instead of steaming when they hit the hot broth.
- 2
In a small bowl, stir together the gochujang, water, and sesame oil until smooth — this is your dipping sauce.
- 3
Pour the anchovy stock into a large pot or shallow hot-pot vessel and set it over medium-high heat until small bubbles form around the edges, about 3 minutes.
- 4
Stir 3 tablespoons of soy sauce into the hot broth until fully blended.
- 5
Arrange the shrimp and fish chunks on one side of the pot and the napa cabbage on the other side — they will cook in the simmering broth.
- 6
Maintain the broth at a gentle simmer (small bubbles breaking the surface steadily) and let cook uncovered for 8 minutes, until the shrimp are pink and opaque and the fish is flaky when poked.
- 7
Ladle the broth, seafood, and vegetables into two bowls, dividing evenly.
- 8
Serve each bowl with a small ramekin of the gochujang dipping sauce on the side for each diner to add to taste.
Tools you’ll need
- large pot or shallow hot-pot vessel (8-10 inches wide)
- small bowl
- wooden spoon or ladle
- paper towels
- two serving bowls
- two small ramekins or dipping bowls
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