Seafood Hot Pot with Clams, Shrimp, and Gochugaru (Haemul Jeongol)

A flavorful Korean hot pot featuring fresh seafood in a spicy gochugaru-infused broth. Perfect for a cozy and satisfying meal, served with chewy udon noodles.

Prep Time

20 minutes

Total Time

50 minutes

Calories

580 kcal

Difficulty

Medium

Equipment

3 items

Cost

£6.39/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

1lbClams(Littleneck or Manila clams, scrubbed)

£6.00

1lbShrimp(Large or jumbo shrimp, peeled and deveined)

£8.50

1lbMussels(Cleaned and debearded)

£3.50

1lbUdon Noodles(Fresh or frozen)

£2.50

1cupKorean Radish (Mu)(Thinly sliced)

£0.75

1mediumOnion(Sliced)

£0.50

3stalksGreen Onions(Chopped)

£0.60

4clovesGarlic(Minced)

£0.20

2tbspGochugaru (Korean Chili Flakes)(Adjust to your spice preference)

£0.40

1tbspGochujang (Korean Chili Paste)

£0.30

2tbspSoy Sauce

£0.10

1tbspFish Sauce

£0.15

2tbspRice Wine (Mirin or Sake)(Optional, for added depth of flavor)

£0.25

6cupsWater(Or seafood stock for a richer flavor)

0.5blockFirm Tofu(Drained and cubed (optional))

£0.80

1packageEnoki Mushrooms(Trimmed (optional))

£1.00

Total Cost

£25.55

£6.39 per serving

Instructions

1.
Prepare the broth: In a large pot or Dutch oven, combine water (or seafood stock), gochugaru, gochujang, soy sauce, fish sauce, and rice wine (if using). Bring to a boil over medium-high heat.
2.
Add vegetables: Add the sliced Korean radish and onion to the broth. Reduce heat and simmer for about 10 minutes, or until the radish is slightly softened.
3.
Add tofu (optional): Gently stir in the cubed tofu.
4.
Add seafood: Add the clams, mussels, and shrimp to the pot. Cover and cook for 5-7 minutes, or until the clams and mussels have opened and the shrimp is pink and cooked through. Discard any clams or mussels that do not open.
5.
Add enoki mushrooms (optional): Add the enoki mushrooms just before serving and cook for a minute or two until slightly softened.
6.
Cook Udon Noodles: While the hot pot is simmering, cook the udon noodles according to package directions. Drain well.
7.
Assemble and serve: Divide the cooked udon noodles among bowls. Ladle the hot pot broth and seafood over the noodles. Garnish with chopped green onions. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (625g)

580 kcal / 2427 kJ

Carbs

55g

21% of RDA

Fat

15g

21% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

10 g

11% of RDA

Sodium

1450 mg

63% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Adjust the amount of gochugaru to your preferred spice level.

For a richer flavor, use seafood stock instead of water for the broth.

Feel free to add other vegetables such as zucchini, cabbage, or mushrooms.

Serve with kimchi and other Korean side dishes (banchan) for a complete meal.

Ensure all seafood is fresh and properly cleaned before cooking.

Cooking Equipment

Large pot or Dutch oven

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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