My Korean Kitchen · by Sue | My Korean Kitchen★ 4.5 (2)
Korean Seafood Hot Pot
NUTRITION · PER SERVING25M COOK
CAL 12%·PRO 70%
CARBS 18G29% OF CAL
5G FIBER0G ADDED0G INTRINSIC7G OTHER5G TOTAL SUGAR
FAT 5G18% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spicy Korean hot pot brimming with shrimp, mussels, and vegetables in a broth seasoned with fish sauce and gochugaru. Ready in 25 minutes.
mainkoreansoupshellfishdairy free
View the full recipe on My Korean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 380 g prawns (, cleaned)
- 300 g mussels (, cleaned)
- 4 shiitake mushrooms (, thinly sliced)
- 1/3 zucchini (, thinly sliced)
- 150 g daikon (, thinly sliced)
- 60 g crown daisy
- 100 g soybean sprouts
- 5 cups water
- 20 g kombu ((dried kelp))
- 1 green chili (, thinly sliced)
- 3 Tbsp Korean chili flakes ((gochugaru))
- 1 Tbsp soy sauce
- 1/2 Tbsp fish sauce
- 2 Tbsp rice wine
- 1 tsp brown sugar
- 1 1/2 Tbsp minced garlic
At a glance
PER SERVING · TIME 25M
CAL 12%·PRO 70%
CARBS 18G29% OF CAL
5G FIBER0G ADDED0G INTRINSIC7G OTHER5G TOTAL SUGAR
FAT 5G18% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 969mg
- Total sugar
- 5g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1024mg
- Calcium
- 178mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 969MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.