Spicy Seafood Sundubu Hot Pot recipe - ingredients, nutrition and when to eat it
This hot pot is made by simmering soft tofu, shrimp, clams, and squid together in one pot with a spicy broth.
This hot pot is made by simmering soft tofu, shrimp, clams, and squid together in one pot with a spicy broth. The soft tofu and chewy seafood make it a comforting choice for a warm dinner.
Soups & stews · 25 minutes to cook
Nutrition (per 974g serving): 466.8 kcal · protein 59.4g · carbohydrate 25.7g · fat 13.3g · sodium 1154.5mg
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: Soak the clams in salted water to remove the sand, then rinse them several times under running water.
Tips: Seafood can become tough if overcooked, so add it toward the end.
Tips: Scoop the soft tofu in large pieces with a ladle rather than stirring it, so it keeps its shape.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Soft tofu — 300 g
- Shrimp — 4 pc
- Manila clams — 100 g
- Squid — 60 g
- Onion — 40 g
- Green onion — 20 g
- Minced garlic — 1 tsp
- Korean red pepper flakes — 1 Tbsp
- Fish sauce — 1 Tbsp
- Dried kelp — 5 g
- Dried anchovies — 8 pc
- Water — 350 ml
- Cooking oil — 1 tsp