Haemul Tang (Korean Seafood Hot Pot)
Why this recipe works
- Layered broth: Aromatics, daikon, gochugaru, gochujang, soy sauce and fish sauce build a broth that is spicy, savoury and deeply umami without a long simmer.
- Seafood added late: Adding the seafood near the end keeps prawns, squid and shellfish tender rather than overcooked.
- Warming and generous: Tofu, vegetables and seafood make the hot pot substantial while keeping the broth light enough to serve with rice.
Get the most out of this recipe
Ingredient notes
- Choose a varied seafood mix: A mix with different textures, such as prawns, squid and shellfish, gives the hot pot a more interesting broth and bite.
- Drain thawed seafood well: If using frozen seafood, thaw it in the fridge and drain thoroughly so excess water does not dilute the broth.
- Use Korean chilli where possible: Gochugaru brings a clean, rounded heat, while gochujang adds body, sweetness and fermented depth.
Adjust the heat
- For a milder broth: Reduce the gochugaru and gochujang, then balance with a little extra soy sauce or sesame oil at the end if needed.
- For more heat: Add extra gochugaru or sliced fresh chilli once the broth has developed, tasting before increasing the seasoning further.
- Keep the heat savoury: Spice should sit alongside the seafood flavour rather than mask it, so adjust chilli, saltiness and sesame oil together.
Make-ahead tips
- Make the broth base ahead: The onion, daikon, aromatics and seasoning base can be simmered in advance; add seafood and tofu only when ready to serve.
- Reheat gently: Warm leftovers over medium-low heat until piping hot, avoiding a hard boil so the seafood stays tender.
- Best freshly cooked: The broth keeps, but the seafood has the best texture when cooked just before serving.
Serving ideas
- Serve with rice: Steamed short-grain rice is the simplest pairing and helps balance the spicy, briny broth.
- Add banchan: Kimchi, seasoned greens or pickled vegetables work well alongside the hot pot for contrast.
- Finish fresh: Reserved spring onion and toasted sesame oil add freshness and aroma just before serving.
Equipment you'll need
Ingredients
Instructions
- Thinly slice the onion and daikon. Finely chop the garlic and ginger, and slice the spring onions, keeping a small handful aside for serving.
- Put the onion, daikon, garlic and ginger into a large pot with the water. Bring to the boil, then reduce to a steady simmer for 12 minutes, until the daikon is starting to turn tender.
- Stir in the gochugaru, gochujang, light soy sauce and fish sauce until the paste dissolves into the broth. Simmer for 3 minutes to round out the flavour.
- Add the seafood mix and simmer gently for 4 to 6 minutes, stirring once or twice, until the seafood is just cooked through. Keep the heat moderate so the seafood stays tender.
- Cut the tofu into bite-sized cubes and slide it into the pot with most of the spring onions. Simmer for 2 to 3 minutes to warm the tofu through, then finish with the toasted sesame oil and the reserved spring onions.
Recipe notes
Tips
- If your seafood mix is frozen, thaw it in the fridge first and drain well so the broth stays punchy rather than watery.
- Keep the simmer gentle once the seafood goes in; a hard boil can make squid and prawns tough.
- Food safety: if serving vulnerable people, make sure the seafood is fully cooked and piping hot throughout before serving.
Substitutions
- Replace light soy sauce with dark soy sauce for a deeper colour and slightly sweeter, richer flavour.
- Replace gochujang with Korean chili flakes gochugaru for a cleaner heat; add an extra 1 tbsp gochugaru and simmer 2 minutes longer to bloom it.
- Replace daikon radish with carrot for a sweeter broth and a similar tender bite.
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate in a sealed container. Reheat gently in a saucepan over medium-low heat until piping hot; avoid boiling hard to keep the seafood tender.
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Recipe overview
- Servings: 3 servings
- Total time: 45min (30min active)
- Difficulty: Medium
- Cuisine: Korean
-
Allergens:
Crustaceans Fish Molluscs Soybeans
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