Korean Seafood Hot Pot Soup

Purge 350 g clams in 3% salt water for 1 hour, then rinse until no grit appears.

This step keeps the broth clean and prevents sand from settling in the hot pot.

Scrub 400 g blue crab, open the shells, and remove the gills.

Devein 250 g shrimp, then cut 200 g squid into bite-size pieces so each seafood cooks evenly later.

Add 2000 ml water and 220 g thin-sliced Korean radish to the pot.

Boil over medium heat for about 10 minutes, until the radish edges turn translucent and begin releasing sweetness.

Stir in 2 tbsp gochugaru, 1 tbsp minced garlic, and 2 tbsp soup soy sauce, then boil 2 minutes more.

Press any spice clumps with a ladle so the broth seasons evenly.

Add the crab and clams first, simmer over medium heat, then add the shrimp and cook for 8 minutes total.

When shells turn red and clams open, skim the foam from the surface.

Add the squid, 2 green onions, and 2 cheongyang chilies, then boil 5 minutes more.

Once the squid turns opaque and curls slightly, serve immediately to keep it from becoming tough.