Haemultang (Spicy Seafood and Tofu Hot Pot)
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Ingredients
- 250 g raw king prawns, peeled
- 300 g fresh mussels, cleaned and debearded
- 200 g cleaned squid rings
- 200 g firm tofu, cubed
- 2 tbsp gochugaru (korean chilli flakes)
- 1 tbsp gochujang paste
- 4 garlic cloves
- 150 g mooli (daikon radish)
- 2 spring onions, sliced
- 700 ml fish or vegetable stock
Nutrition (per serving)
- Calories
- 228 kcal
- Protein
- 30.7 g
- Carbohydrate
- 9 g
- of which sugars
- 3.1 g
- Fat
- 6.5 g
- of which saturates
- 1.2 g
- Fibre
- 2.5 g
- Salt
- 2.10 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and thinly slice the mooli.
- 2
Bring the stock to the boil in a wide pot and whisk in the gochugaru, gochujang and garlic.
- 3
Add the mooli and simmer for 5 minutes.
- 4
Add the mussels and squid and simmer for 3 minutes, then add the prawns and tofu.
- 5
Cook for a further 4-5 minutes until the prawns are pink and cooked through, the squid is opaque and all the mussels have opened, discarding any that stay closed.
- 6
Scatter with spring onions and serve bubbling hot with rice.
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