My Korean KitchenKorean Seafood Hot Pot
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Ingredients
Serves 4- 1 1/2 Tbsp minced garlic
- 1/3 zucchini (, thinly sliced)
- 4 shiitake mushrooms (, thinly sliced)
- 1/2 Tbsp fish sauce
- 100 g soybean sprouts
- 380 g prawns (, cleaned)
- 1 Tbsp soy sauce
- 5 cups water
- 1 green chili (, thinly sliced)
- 1 tsp brown sugar
- 2 Tbsp rice wine
- 3 Tbsp Korean chili flakes ((gochugaru))
- 150 g daikon (, thinly sliced)
- 20 g kombu ((dried kelp))
- 300 g mussels (, cleaned)
- 60 g crown daisy
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Steps
- Step 1
Boil the water (5 cups) and when it starts to boil add the mussels. When the mussels open their shells, sieve the water through a cloth strainer to get rid of the sand that comes out of the mussels. Keep this boiled water for later.
- Step 2
Add the boiled water (from step 1) into a clean pot, add the dried kelp, and boil it for 2-3 minutes. Take out the kelp and discard.
- Step 3
Add the radish and the hot pot sauce. Stir it well to dissolve.
- Step 4
Add the remaining vegetables, prawns, and cooked mussels into the pot and when it starts to boil, you can start eating the cooked ingredients. Enjoy!
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Boil the water (5 cups) and when it starts to boil add the mussels. When the mussels open their shells, sieve the water through a cloth strainer to get rid of the sand that comes out of the mussels. Keep this boiled water for later.
Source: My Korean Kitchen
