Total time: 45 minutes | Serves 4 to 5
Note: From "Eating Korean" by Cecilia Hae-Jin Lee. Hot pots are made from any variety of shellfish and fish, usually whatever is seasonally available in the region. This is a basic recipe. Feel free to add and subtract whatever seafood you like. Crown daisy (also known as ssukgat or sootgat) and Korean chili powder are available in Korean markets.
- 1/2 onion, thinly sliced
- 5 to 7 shiitake mushrooms, stemmed and sliced
- 1/2 pound nappa cabbage, sliced into 2-inch pieces
- 2 (2-inch) pieces ginger, peeled and thinly sliced
- 2 garlic cloves, minced
- 3 cups beef or chicken broth
- 1/4 pound squid, cleaned and sliced into thin strips about 2 inches long
- 1/4 pound scallops
- 1/4 pound shelled and cleaned fresh oysters (about 6 oysters)
- 4 medium clams, cleaned
- 1 tablespoon chili paste
- 1 tablespoon Korean chili powder
- 3 green onions, cut on the diagonal into 2-inch pieces
- 3 or 4 stalks crown daisy
- Salt, black pepper (optional)
Step 1In a large heavy pot, add the onion, mushrooms, cabbage, ginger and garlic. Add the broth and bring to a boil.
Step 2Add the seafood, chili paste and chili powder. Reduce to a simmer and let cook for about 5 to 10 minutes, until the seafood is cooked through.
Step 3Add the green onions and crown daisy stalks and leaves and let simmer for 1 to 2 more minutes. Add salt and pepper if necessary.
Step 4Serve by placing the boiling pot in the middle of the table for everyone to share.
Each of 5 servings:
134 calories; 17 grams protein; 13 grams carbohydrates; 3 grams fiber; 2 grams fat; 0 saturated fat; 76 mg. cholesterol; 438 mg. sodium.
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