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

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.

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.

Add tofu (optional): Gently stir in the cubed tofu.

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.

Add enoki mushrooms (optional): Add the enoki mushrooms just before serving and cook for a minute or two until slightly softened.

Cook Udon Noodles: While the hot pot is simmering, cook the udon noodles according to package directions. Drain well.

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.