Korean Seafood Hot Pot Soup Recipe
Description
Korean seafood hot pot soup is a comforting and delicious soup that can be enjoyed any time of the year. The soup is made with a variety of seafood, such as shrimp, clams, mussels, and squid, as well as vegetables, such as mushrooms, carrots, onions, and garlic. The soup is flavored with soy sauce, sesame oil, and other seasonings, and it's cooked in a flavorful broth. The hot pot soup is typically served with a side of steamed white rice, which helps to absorb all of the flavors of the soup.
Prep Time
This Korean seafood hot pot soup takes about 20 minutes to prepare and cook. The ingredients need to be prepped before cooking, such as peeling and deveining the shrimp, cleaning the clams and mussels, and slicing the vegetables. Once the ingredients are prepped and ready, the soup can be cooked in just a few minutes.
Cook Time
The Korean seafood hot pot soup takes about 10 minutes to cook. The seafood and vegetables need to be added to the hot pot in batches, and cooked until they are cooked through. Once the seafood and vegetables are cooked, the soup is ready to be served.
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, diced
- 4 cloves garlic, minced
- 2 carrots, sliced
- 2 mushrooms, sliced
- 1 pound shrimp, peeled and deveined
- 1 cup clams, cleaned
- 1 cup mussels, cleaned
- 1/2 pound squid, sliced
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- 2 tablespoons chopped green onions
Instructions
1. Heat the vegetable oil in a large pot over medium heat. Once the oil is hot, add the diced onions and minced garlic, and cook for 2-3 minutes, stirring occasionally.
2. Add the sliced carrots and mushrooms to the pot, and cook for 2-3 minutes, stirring occasionally.
3. Add the shrimp, clams, mussels, and squid to the pot, and cook for 1-2 minutes, stirring occasionally.
4. Pour the chicken broth into the pot, and bring to a boil. Once the soup is boiling, reduce the heat to low, and simmer for 5 minutes.
5. Stir in the soy sauce, sesame oil, and black pepper, and simmer for an additional 2 minutes.
6. Ladle the soup into individual bowls, and garnish with the chopped green onions. Serve with steamed white rice. Enjoy!
Equipment
- Large pot
- Wooden spoon
- Measuring spoons
- Ladle
Notes
If you don't have any fresh seafood on hand, you can substitute it with frozen seafood. Make sure to thaw the seafood before adding it to the soup. You can also use any type of seafood you like, such as crab, scallops, or fish.
Nutrition: Per Serving
- Calories: 210 kcal
- Carbohydrates: 15 g
- Protein: 21 g
- Fat: 7 g
- Saturated Fat: 1 g
- Cholesterol: 118 mg
- Sodium: 1075 mg
- Potassium: 641 mg
- Fiber: 2 g
- Sugar: 3 g
- Vitamin A: 3755 IU
- Vitamin C: 9.7 mg
- Calcium: 212 mg
- Iron: 2.3 mg
Recipe Tips
This Korean seafood hot pot soup can be made even more flavorful by adding a few additional ingredients. If you like a spicier soup, you can add a few tablespoons of gochujang, a type of Korean chili paste. If you like a more savory soup, you can add a few tablespoons of fish sauce. You can also add any type of vegetables you like, such as bell peppers, zucchini, or green beans.
Korean seafood hot pot soup is a delicious and comforting soup that can be enjoyed any time of the year. It's packed with flavor, and the combination of seafood and vegetables make it a satisfying meal. You can adjust the flavors and ingredients to your taste, and serve it with steamed white rice. Enjoy!
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