Seafood hot pot (haemul jungol)

Time 45 minutes
Yields Serves 4 to 5
Seafood hot pot (haemul jungol)
(Genaro Molina / Los Angeles Times)

In a large heavy pot, add the onion, mushrooms, cabbage, ginger and garlic. Add the broth and bring to a boil.


Add 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.


Add the green onions and crown daisy stalks and leaves and let simmer for 1 to 2 more minutes. Add salt and pepper if necessary.


Serve by placing the boiling pot in the middle of the table for everyone to share.

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.

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