Craving for the comfort of hotpot but dreading the traffic to your favorite hotpot joint? Why not try making it at home with this recipe from a Korean chef.
Preparation time: 30 minutes
Cooking time: 30 minutes
Serves 4 to 6
1 piece fresh crab
300 grams squid, sliced
8 pieces fresh scallops
8 pieces shrimp, peeled
12 pieces fresh mussels, cleaned
12 pieces abalone
4 pieces Chinese cabbage leaves, cut into squares
250 grams soft tofu cake, cubed
2 pieces spring onions, cut into lengths
1 bunch chrysanthemum or watercress
2 pieces red or green chili, sliced
1 teaspoon ground red pepper
FOR THE SEAFOOD STOCK
6 cups water
1 piece kelp, dried
1 piece white-part leek, sliced
7 cloves garlic, crushed
2 teaspoons ginger, grated
2 tablespoons chili bean paste
1⁄2 to 1 teaspoon ground red pepper
1 piece chili, halved lengthwise
2 teaspoons salt
1. For the seafood stock, place all ingredients in a pot and bring to a boil. Reduce the heat and simmer for 15 minutes. Strain and reserve the stock while discarding the solids. Keep the stock warm on low heat.
2. Lift the triangle-shaped “apron” on the underside of the crab. Insert your thumb between the body and top shell at the rear of the crab, and pull the carapase off.
3. Discard the grey gills and any green or spongy grey matter on the body. Clean thoroughly, then rinse and drain. Quarter the crabs and crack the claws so the flavors can penetrate.
4. Put the crab, squid, scallops, shrimp, clams, abalone, cabbage leave, and tofu in a large casserole dish or pot. Carefully pour the warm seafood stock over. Cover and simmer for 5 minutes or until cooked.
5. Remove from heat, then add spring onions, chrysanthemum greens, and chili. Sprinkle the ground red pepper and serve with bowls of steamed rice and vinegar soy dip, if desired.
Recipe by Chef Cecil Park of the Heny Sison Culinary School
Photography by Karlo Cadang
Special Thanks to Chef Heny Sison and Bu Castro
This recipe was originally published in the February-March 2019 issue of Breakfast Magazine.