Korean Seafood Hot Pot (Shrimp, Squid & Crab Spicy Pot)
Quick answer
Haemul jeongol is a Korean seafood hot pot that brings together shrimp, Manila clams, squid, and blue crab in a spicy kelp-based broth seasoned with gochujang and gochugaru.
What makes this special
- Haemul jeongol stacks four distinct types of seafood into a spicy hot pot, balancing fermented chili paste with aromatic red pepper flakes.
- Four seafoods each contribute a distinct umami type to the shared broth
- Gochujang provides fermented depth while gochugaru handles color and heat
Key ingredients
Core cooking flow
- 1 Prepare the blue crab and Manila clams so they can go straight into the pot.
- 2 Pour 800 ml kelp stock into a wide pot and bring it to a boil over medium heat.
- 3 When the seasoning is dissolved, add the whole blue crab and 200 g Manila clams first.
Haemul jeongol is a Korean seafood hot pot that brings together shrimp, Manila clams, squid, and blue crab in a spicy kelp-based broth seasoned with gochujang and gochugaru. The two chili seasonings serve different purposes: gochujang contributes fermented umami depth and body to the broth, while gochugaru adds clean heat and the vivid red color that makes the dish visually striking. Each type of seafood contributes something distinct to the pot. The clams release their natural briny-sweet liquor as they open, forming the backbone of the broth's flavor. The blue crab sweetens the stock progressively as it simmers, adding a richness that builds over time. The squid provides a chewy textural counterpoint to the softer elements, and the shrimp contribute a clean, delicate sweetness. Tofu and zucchini round out the pot with soft contrast between the firm seafood, and soup soy sauce is used for final seasoning rather than regular soy sauce to avoid darkening the broth. Because jeongol is served bubbling at the table and eaten while still cooking, the seafood should not be fully cooked before serving - shrimp and squid in particular should be added just as the broth comes to a boil and cooked only briefly, since prolonged heat makes them rubbery and dry. The wide vessel and communal style of eating, with everyone reaching into the same pot, is central to what makes haemul jeongol a gathering dish rather than a solo meal.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Prepare the blue crab and Manila clams so they can go straight into the pot.
Drain the shrimp and squid well, then cut the 150 g tofu and 100 g zucchini into pieces that will sit partly submerged in the broth.
- 2Control
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.
- 3Control
When the seasoning is dissolved, add the whole blue crab and 200 g Manila clams first.
Simmer over medium heat for about 4 minutes, just until the clams open and the crab begins to sweeten the broth without over-reducing it.
- 4Control
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.
- 5Season
As soon as the shrimp turn pink and the squid looks white and opaque, lower the heat to medium low.
Check the seasoning within about 1 minute and stir only the broth gently, since prolonged boiling makes the seafood tough.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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