Seafood and Sundae Hot Pot recipe - ingredients, nutrition and when to eat it
Seafood and sundae hot pot combines Korean blood sausage with shrimp, clams, and vegetables simmered together in a spicy broth.
Seafood and sundae hot pot combines Korean blood sausage with shrimp, clams, and vegetables simmered together in a spicy broth. The sundae is tender, while the seafood adds a fresh, briny flavor. It’s a lovely choice for a chilly evening or a meal shared around the table.
Seafood · 30 minutes to cook
Tips: Sundae can burst if you add it too early, so put it in after the seafood and vegetables have cooked.
Tips: If the broth tastes too salty, add a little water. Adjust the heat with red pepper flakes.
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Ingredients (1 serving)
- Korean blood sausage (sundae) — 150 g
- Shrimp — 3 pc
- Manila clams — 5 pc
- Napa cabbage — 1 handful
- Enoki mushrooms — 0.5 pack
- Green onion — 0.3 pc
- Korean red pepper flakes — 1 Tbsp
- Gochujang — 0.5 Tbsp
- Garlic — 2 clove
- Soy sauce — 1 tsp
- Seafood stock — 350 ml
- Perilla seed powder — 1 Tbsp