Entree: South Korea – Jeju – 해물전골 ➤ Haemul jeongol (Spicy Korean seafood hot pot of mixed shellfish, fish, and vegetables simmered in a savory, chili-flavored broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 6 cups (1.4 L) water
- 1 piece (approx. 10 g) dried kelp (dashima/kombu)
- 1 oz (30 g) dried anchovies, heads and guts removed
- 1 tbsp (15 ml) vegetable oil
- 4 cloves (approx. 12 g) garlic, minced
- 1 tbsp (15 g) gochujang (Korean red pepper paste)
- 2 tbsp (16 g) gochugaru (Korean red pepper flakes)
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) rice wine (mirin) or cooking sake
- 1 tsp (5 g) sugar
- 1 tsp (5 g) sesame oil
- 8 large shrimp, approx. 1 lb (450 g) peeled and deveined, tails on
- 8 oz (225 g) mussels, scrubbed
- 8 oz (225 g) clams, scrubbed
- 10 oz (280 g) firm white fish (such as cod or pollock), cut into 1.5-inch (4 cm) chunks
- 8 oz (225 g) firm tofu, cut into 1-inch (2.5 cm) cubes
- 1 small napa cabbage, about 10 oz (280 g), core removed and leaves sliced
- 4 oz (115 g) shiitake mushrooms, stems removed and caps sliced
- 4 oz (115 g) enoki mushrooms, ends trimmed
- 1 medium onion, about 6 oz (170 g), sliced
- 2 scallions (green onions), about 2 oz (60 g), cut into 2-inch (5 cm) lengths
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 g) toasted sesame seeds for garnish (optional)

Instructions

1. Make the stock: in a large pot combine water, kelp, and dried anchovies. Bring to a gentle boil, then reduce heat and simmer 10 minutes. Remove kelp after 5 minutes and strain out anchovies; reserve clear stock.
2. In a bowl whisk together 1 cup (240 ml) of the reserved stock, vegetable oil, minced garlic, gochujang, gochugaru, soy sauce, rice wine, sugar, and sesame oil to form the spicy seasoning.
3. Arrange napa cabbage, tofu, mushrooms, onion, and scallions in a wide shallow pot (or donabe) in an attractive layer. Pour the seasoned broth over the vegetables.
4. Place fish chunks, shrimp, mussels, and clams on top of the vegetables. Pour remaining clear stock as needed to nearly cover ingredients but do not submerge shells fully.
5. Bring to a gentle simmer over medium heat. Cover and cook 6–8 minutes until shellfish open and fish is opaque and cooked through. Stir gently once or twice to distribute flavors and make sure nothing sticks.
6. Uncover, taste and adjust seasoning with salt and pepper. If you prefer a stronger spice, add a pinch more gochugaru.
7. Serve hot at the table; sprinkle toasted sesame seeds if using. Eat with steamed rice and kimchi for a complete Jeju-style meal.