Seafood Hot Pot
A bubbling Korean seafood stew loaded with shrimp, mussels, and scallops in a light gochujang-spiked broth. Cook and eat straight from the pot — TikTok-friendly, no plating required.
- Total time
- 18 min
- Servings
- 2
- Calories
- 185
- Protein
- 28g
Ingredients
- 8 oz shrimp (peeled, deveined)
- 8 oz sea scallops
- 8 oz mussels (cleaned)
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp fish sauce
- ½ oz kombu (dried kelp) or dashi powder
Instructions
- 1
Bring 4 cups water to a boil in a large pot or shallow Dutch oven over high heat.
- 2
Add kombu (or dissolve dashi powder), gochujang, and fish sauce; stir until smooth and fragrant, ~90 seconds.
- 3
Add shrimp and scallops; simmer 2 minutes until they start to firm up.
- 4
Add mussels and stir gently; cover and simmer until shells open, 3–4 minutes. Discard any that don't open.
- 5
Taste and adjust salt or gochujang heat to preference.
- 6
Serve hot in bowls with steamed rice and a spoon for sipping broth.
Tools you’ll need
- large pot or shallow Dutch oven (4+ quart)
- wooden spoon
- measuring spoons
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