Spicy Seafood Hot Pot (Haemultang)

Ingredients

Instructions

1. 1

   In a small bowl, combine the gochujang, gochugaru, soy sauce, minced garlic, mirin, sugar, and black pepper. Mix well to form a paste.

2. 2

   In a large hot pot or deep pan, arrange the napa cabbage, onion, zucchini, enoki mushrooms, shiitake mushrooms, and firm tofu around the bottom.

3. 3

   Place the assorted seafood on top of the vegetables. Pour the anchovy broth into the pot.

4. 4

   Spoon the prepared sauce mixture over the ingredients in the pot. Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes, or until seafood is cooked through and vegetables are tender.

5. 5

   Garnish with chopped green onions and sliced red chilies (if using). Serve hot.