serves
4-6
prep
10 minutes
cook
30 minutes
difficulty
Mid
serves
4-6
people
preparation
10
minutes
cooking
30
minutes
difficulty
Mid
level
Ingredients
- 1-1½ tbsp soy sauce
- 1 tbsp rice wine
- 2-3 tbsp gochugaru (Korean chilli powder), add 1 tbsp water to make a paste
- ½-1 tbsp gochujang (Korean chilli paste), optional
- 1 tbsp doenjang (Korean soybean paste), optional
- 2 tbsp guk ganjang (Korean soy sauce for soup)
- 3-4 cloves garlic, minced
- 2 cm x 3 cm piece ginger, minced
- 2-3 blue swimmer crabs, cleaned, trimmed and cut in half
- ⅓ cup Korean radish (moo), cut into thin 4 cm squares
- 8-10 prawns
- 1 medium sized calamari or squid, cleaned and peeled
- 1 cup clams or mussels
- 6 scallops in shell, optional
- 4 baby abalones, optional
- 4-5 Napa cabbage leaves, cut into 4-5 cm pieces
- ½ onion, cut into thick slices
- ½ Korean zucchini, cut into 1 cm thick half-moon shapes
- 1-2 spring onions, sliced
- ½ cup enoki mushrooms, optional
- 1 long red pepper, sliced, optional
- 1-2 cups sookgart (garland chrysanthemum), optional
- ½ cup minari roots (water dropwort, water parsley, water celery), optional
- 1-2 cups udon noodles
- salt
Stock
- 10 dried large anchovies
- ⅓ cup Korean radish, roughly chopped
- 7 cm piece kombu
- ½ onion
- 3 garlic cloves
Instructions
- To make the stock, fill a large saucepan with 12 cups of water and the ingredients for the stock. Bring to the boil. Discard the kombu and continue to simmer the stock for an additional 10-12 minutes. Drain through a colander and set aside.
- In a small bowl, combine the soy sauce, rice wine, gochugaru, gochujang, guk ganjang, doenjang, garlic and ginger and set aside. Pour the strained stock into a Korean jeongol pan or a deep saucepan.
- Add the crab and Korean radish and bring it to a boil, skimming off any impurities. Simmer for 5- 10 minutes over medium heat. Add the remaining seafoods, pile high, and bring to a boil again. Simmer over medium heat until the clams and mussels open. Add the combined sauce ingredients and season the hotpot with salt.
- Add the vegetables to the pan and bring to a boil. Simmer for 1- 2 minutes. Turn off heat. When most of the seafood has been served, use the remaining broth to cook the udon noodles. Serve haemul jeongol family-style in the middle of the table.
Photography by Kitti Gould.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
