Spicy Seafood Hot Pot (Haemultang)海鮮燉鍋 (해물탕)
Haemultang is a fiery and flavourful Korean seafood hot pot, brimming with an assortment of fresh seafood, vegetables, and tofu, all simmered in a spicy gochujang and gochugaru-based broth. It's a popular dish for sharing, known for its rich umami and warming heat.
01Ingredients
- 500g assorted seafood (e.g., clams, mussels, shrimp, squid, crab)
- 1/2 head napa cabbage, cut into large pieces
- 1 onion, thickly sliced
- 1 zucchini, half-moon sliced
- 100g enoki mushrooms, base trimmed
- 100g shiitake mushrooms, sliced
- 1 block firm tofu, cut into cubes
- 2 green onions, chopped
- 2 red chilies, sliced (optional, for garnish)
- 1.5 liters anchovy broth (or vegetable/chicken broth)
- 4 tbsp gochujang (Korean chili paste)
- 2 tbsp gochugaru (Korean chili flakes)
- 2 tbsp soy sauce
- 1 tbsp minced garlic
- 1 tbsp mirin (rice wine)
- 1 tsp sugar
- 1/2 tsp black pepper
Nutrition (per serving)248kcal
- Protein32.5g
- Carbs15.2g
- Fat4.8g
Fiber 3.1 gSodium 1047 mg
02Steps
- In a small bowl, combine the gochujang, gochugaru, soy sauce, minced garlic, mirin, sugar, and black pepper. Mix well to form a paste.
- In a large hot pot or deep pan, arrange the napa cabbage, onion, zucchini, enoki mushrooms, shiitake mushrooms, and firm tofu around the bottom.
- Place the assorted seafood on top of the vegetables. Pour the anchovy broth into the pot.
- Spoon the prepared sauce mixture over the ingredients in the pot. Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes, or until seafood is cooked through and vegetables are tender.
- Garnish with chopped green onions and sliced red chilies (if using). Serve hot.
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