Haemul Jeongol

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Inhuman season life telephone for warming cheering soups or stews. This seafood hot pot haemul jeongol, is a origin challenger. It's wholesome, spicy, packed with tasty and salt flavors, foaming hot, and visually importunate! I micturate this ply every second my children develop habitation.

I make it at the table over a movable framework which adds fun to the cycle dinner tableland. Everyone gathers around the array, patiently watching the hot pot cooking with watering mouths, and then takes his or her own share in a pocketable aquarium straight from the pot.

The difference between jeongol and jjigae is impalpable in both cases, but jeongol tends to be writer develop. The ingredients are typically unreal nicely in a opened, neritic pot for an eye-catching visible attending, and the pot is unremarkably medium at or by the plateau. This is the way the dish was ready for wealthy and royal families in the bypast.

Haemul Jeongol

Hearty, spicy seafood hot pot that's packed with savory and briny flavors.

Servings: 4

Ingredients:

• 8 little neck clams and/or mussels
• 2 blue crabs or kkotge
• 8 ounces squid and/or octopus
• 8 ounces white flesh fish snapper, tilapia, or monkfish
• 8 large shrimp preferably shell-on
• 6 ounces soybean sprouts kongnamul
• 8 ounces napa cabbage inner tender part
• 3 ounces of Korean radish mu
• 1 medium carrot
• 1/2 medium onion
• 2 to 3 mushroom caps
• 2 to 3 scallions
• 2 to 3 ounces of watercress or crown daisy ssukgat

Seasoning (see note)

• 2 tablespoons gochugaru use more if you like it spicier
• 1 tablespoon soup soy sauce or fish sauce
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon gochujang
• 1 teaspoon doenjang
• 1 tablespoon minced garlic
• 1 teaspoon grated ginger

Broth

• 3 to 4 cups anchovy broth or water
• 1 tablespoon of fresh lemon juice - optional

Instructions:

1. Scrub and place the clams in salted water (1 tablespoon of salt in 2 to 3 cups of water) for 30 minutes or longer to get the clams to spit out the sand. Separate the top shell from the crab and remove the gills. Clean the shell part thoroughly, with a kitchen brush or a toothbrush, under running water. Break (or cut) the body in half (or quarters). Clean the squid and fish, and cut into bite size pieces. Clean the shrimp.
2. Haemul Jeongol (Spicy Seafood Hot Pot)
3. Cut the cabbage, radish, carrot into thin, bite size pieces. Thinly slice the onion and mushrooms. Cut the scallion in similar lengths.
4. Haemul Jeongol (Spicy Seafood Hot Pot)
5. Mix the seasoning ingredients well with 2 to 3 tablespoons of the broth or water.
6. Haemul Jeongol (Spicy Seafood Hot Pot)
7. Using a wide, shallow pot, neatly arrange the vegetables in clusters, with the exception of the watercress (or crown daisy).
8. Haemul Jeongol (Spicy Seafood Hot Pot)
9. Scatter the seafood pieces on top of vegetables, placing the clams/mussels closer to the bottom of the pan. Add 3 cups of broth and the seasoning paste, reserving 1 tablespoon to add as necessary to your liking. Top it with the watercress (or crown daisy), and cook over medium high heat until the clams/mussels are open, the fish is cooked through and the vegetables are softened. Drizzle the optional lemon juice over. Stir occasionally.
10. Haemul Jeongol (Spicy Seafood Hot Pot)
11. You can add more broth and any remaining ingredients while eating if you’re cooking at the table.

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