Flavorful Spicy Korean Seafood Hot Pot

Spicy Korean Seafood

Indulge in the fiery and tantalizing flavors of Korean cuisine with our Spicy Korean Seafood Hot Pot recipe. Originating from Korea, this dish is a perfect blend of aromatic spices and fresh seafood, creating a truly unforgettable dining experience.

Whether you’re a fan of Korean recipes or simply seeking a delicious and hearty meal, this hot pot will surely satisfy your cravings.


  • 1 pound of mixed seafood (such as shrimp, mussels, clams, and squid)
  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • 3 cloves of garlic, minced
  • 1 tablespoon gochugaru (Korean red chili pepper flakes)
  • 2 tablespoons gochujang (Korean red chili paste)
  • 4 cups seafood or vegetable broth
  • 1 cup sliced mushrooms
  • 1 cup sliced carrots
  • 2 green onions, sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • Salt and pepper, to taste


  1. Heat vegetable oil in a large pot over medium heat. Add sliced onions and minced garlic, and sauté until fragrant.
  2. Stir in gochugaru and gochujang, evenly coating the onions and garlic. Cook for an additional 2 minutes to release the flavors.
  3. Add the seafood broth to the pot and bring it to a boil. Reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.
  4. Add the mixed seafood, mushrooms, and carrots to the pot. Cook for 5-7 minutes until the seafood is cooked through and the vegetables are tender.
  5. Stir in sliced green onions, soy sauce, and sesame oil. Season with salt and pepper to taste.
  6. Serve the Spicy Korean Seafood Hot Pot hot, accompanied by steamed rice and kimchi for an authentic Korean dining experience.

Preparation time: 15 minutes
Cooking time: 25 minutes
Servings: 4
Calories per serving: Approximately 300 calories

Pros and Cons:

  • The combination of fresh seafood and spicy flavors provides a tasty and satisfying meal.
  • Seafood is a good source of lean protein and essential nutrients such as omega-3 fatty acids.
  • Gochugaru and gochujang, key ingredients in this recipe, offer potential health benefits, including boosting metabolism and enhancing digestion.

Kitchen Accessories:

To prepare this Spicy Korean Seafood Hot Pot, you will need a large pot, a sharp knife for slicing vegetables, a cutting board, and a ladle for serving.

Frequently Asked Questions (FAQs)

  • Can I use other types of chili flakes instead of gochugaru?

    While gochugaru is the traditional choice for Korean recipes, you can substitute it with other chili flakes if needed. However, the flavor may vary slightly.
  • Can I use frozen seafood for this recipe?

    Yes, frozen seafood can be used, but ensure it is thawed thoroughly before adding it to the hot pot.
  • Can I make this dish less spicy?

    If you prefer a milder version, you can reduce the amount of gochugaru and gochujang or omit them altogether. Adjust the spice level according to your preference.
  • Can I add other vegetables to the hot pot?

    Absolutely! Feel free to experiment with other vegetables like baby bok choy, zucchini, or bell peppers to add more variety and nutrition to the dish.
  • How long can I store leftovers?

    Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat thoroughly before consuming.

Get ready to embark on a culinary adventure with our Spicy Korean Seafood Hot Pot recipe. Discover the vibrant flavors of Korea right in your own kitchen and impress your family and friends with this mouth-watering dish.

Don’t wait any longer – start cooking and experience the warmth and spice of Korean cuisine today!

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Please note that the information provided in this blog post is for general informational purposes only and does not constitute professional advice. The author of this article is not an expert. It is important to consult with a qualified professional. The content of this blog post is based on the author’s personal experiences, research, and opinions. SmoothiePerks.com nor the author assumes no responsibility or liability for any consequences resulting from the use of this information. By reading this blog post, you acknowledge and accept that the information provided here is not a substitute for professional advice.

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