Shellfish Hot Pot recipe - ingredients, nutrition and when to eat it
This refreshing hot pot simmers clams and vegetables in a clear broth. The shellfish's savory flavor pairs beautifully with the crisp texture of the…
This refreshing hot pot simmers clams and vegetables in a clear broth. The shellfish's savory flavor pairs beautifully with the crisp texture of the vegetables, making it a warm, comforting meal for a spring or autumn evening.
Soups & stews · 25 minutes to cook
Nutrition (per 776g serving): 108.8 kcal · protein 12.2g · carbohydrate 12.6g · fat 0.9g · sodium 1030.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: After purging the clams, rub their shells together while rinsing them to keep the broth clean.
Tips: Once the shells open, the meat can become tough if boiled too long.
Tips: If a lot of foam forms, skim it off occasionally for a clear broth.
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Ingredients (1 serving)
- Manila clams — 300 g
- Napa cabbage — 80 g
- Korean zucchini — 50 g
- Onion — 40 g
- Green onion — 20 g
- Garlic — 1 pc
- Water — 500 ml
- Soy sauce — 1 tsp
- Salt — 0.2 tsp