Korean Seafood Hot Pot (Shrimp, Squid & Crab Spicy Pot)
Add the crab and clams to 800 ml kelp stock seasoned with gochujang, gochugaru, and soup soy sauce, and return it to a simmer. Check from 4 minutes, but cook until the clam meat reaches 85 to 90°C at the center and holds there for at least 90 seconds, and discard any clams still closed after cooking. Tuck in the tofu and zucchini, and when the pot boils again add the shrimp and squid over high heat, cooking until the shrimp and crab meat are opaque through the center and the squid is white all the way through.
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Blue crab, clams, squid and shrimp share one pot that keeps simmering on a low flame at the table.
Read more
The seafood gets fished out first as it's ready; the tofu and zucchini stay in the red broth a while longer.
Ingredients
Instructions
- 1
Scrub the crab, lift off the top shell, remove the gills and stomach sac, and cut into 2 to 4 sections.
Scrub the purged clams and discard broken shells or clams that do not close when tapped. Devein the shrimp and remove the squid innards and quill before cutting into bite-size pieces. Cut the tofu and zucchini.
- 2
Pour 800 ml kelp stock into a wide pot and bring it to a boil over medium heat.
Once it starts bubbling, stir in 2 tablespoons gochujang, 1 tablespoon gochugaru, and 1 tablespoon soup soy sauce until no thick paste remains.
- 3
Add the prepared crab and clams and return to a simmer.
Check from 4 minutes, but continue until the clam meat reaches 85-90°C at the center and holds there for at least 90 seconds. Open shells alone are not the endpoint; discard clams that remain closed after cooking.
- 4
Tuck the tofu and zucchini into the open spaces and spoon broth over them so they heat evenly.
When the pot returns to a boil, add 150 g shrimp and 150 g squid, then cook briefly over high heat.
- 5
Check that the shrimp and crab meat are opaque through the center and the squid is white all the way through.
Once every seafood component is fully cooked, lower the heat to medium-low and check the seasoning.
- 6
At the table, keep the hot pot gently bubbling over low heat rather than boiling hard.
Eat the seafood first while tender, then serve the tofu and zucchini once they have absorbed broth, keeping the liquid clear until the end.
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