Spring Vegetable and Seafood Hot Pot
[Spring Vegetable Dish] Aromatic and Healthy Spring Elixir: Spring Vegetable and Seafood Hot Pot
This is a dish I love to make when inviting guests or craving a light yet revitalizing meal. I’m introducing the ‘Spring Vegetable and Seafood Hot Pot,’ featuring a clear and refreshing broth that’s simply divine. The seafood hot pot, with its delightful chewy glass noodles, is based on a bulgogi marinade and elevated with the addition of abalone, shrimp, and a medley of vegetables, enhanced by the fragrant essence of chives and stone parsley for an exceptionally rich broth. Enjoy the comforting flavors of spring!
Main Ingredients- Spring chives (naengi) – 2 handfuls (Cleaned thoroughly, removing dirt from roots)
- Stone parsley (chamnamul) – 1 handful (Washed clean)
- Live abalone – 2 pieces (Fresh)
- Cocktail shrimp – 1 handful (Thawed)
- Bok choy – 2 stalks (Cut into bite-sized pieces)
- Shiitake mushroom – 1 piece (Sliced, stem removed)
- Enoki mushrooms – 1 handful (Trimmed at the base, separated)
- Glass noodles – 2 handfuls (Soaked in water beforehand)
- Kelp broth – 1/2 pot (or anchovy broth, water)
- Green onion – 1/2 stalk (Diagonally sliced)
- Red and green chili peppers – a few (Diagonally sliced)
- Onion – 1/3 (Julienned)
- Carrot – 2-3 slices (Thinly sliced)
- Ginger-infused cooking wine – 1 Tbsp (to remove seafood odor)
- Ground black pepper – to taste
Seasoning Sauce (Bulgogi Marinade Base)- Soy sauce – 4 Tbsp
- Plum extract – 1/2 Tbsp
- Pear – 1/2 (Juiced)
- Sesame oil – 1 tsp
- Soy sauce – 4 Tbsp
- Plum extract – 1/2 Tbsp
- Pear – 1/2 (Juiced)
- Sesame oil – 1 tsp
Cooking Instructions
Step 1
1. Soak Glass Noodles: First, soak the glass noodles in water for about 20-30 minutes while you prepare the other ingredients. This will ensure they become tender and chewy.
Step 2
2. Prepare Abalone (Step 1): Scrub the abalone shell thoroughly with a brush to remove any dirt or grit. Pay attention to the sides, as dirt can accumulate there.
Step 3
2. Prepare Abalone (Step 2): To easily separate the shell, fill a pot with enough water to cover the abalone and bring it to a boil. Once boiling, place the abalone shell-side down into the hot water for 15-20 seconds. This will make it easy to detach the meat from the shell.
Step 4
This makes separating the shell and meat much simpler.
Step 5
2. Prepare Abalone (Step 3): After separating the abalone from the shell, remove the innards. Also, trim off the black, beak-like mouth part from the underside, as it can be tough and gritty. Rinse the abalone meat clean and set aside.
Step 6
3. Make Seasoning Sauce (Using Pear Juice): To achieve a natural sweetness without relying heavily on sugar, grate half a pear and strain the juice through a cheesecloth. This pear juice will lend a delicate sweetness to the hot pot broth, making it refreshingly balanced. (Alternatively, you can use onion juice with a bit of sugar, or just sugar.)
Step 7
3. Marinate Seafood: In a bowl, combine 1 Tbsp of the prepared seasoning sauce (soy sauce, plum extract, pear juice, sesame oil) with the abalone and shrimp. Add 1 Tbsp of ginger-infused cooking wine and let it marinate for about 10 minutes. This step helps to eliminate any fishy odors and enhances the seafood’s natural flavor. (Tip: For easier eating and better flavor absorption, score the flat side of the abalone before marinating.)
Step 8
4. Fry Some Chives: Clean the spring chives by scraping off any dirt from the roots. Take half of the cleaned chives, pat them dry with a paper towel, then coat them sequentially in flour and a tempura batter (made with 1 part tempura powder to 1 part water). Fry them in a generous amount of hot oil until golden and crisp. Since the chives are thin, they will fry up nicely even with just enough oil to shallow-fry.
Step 9
5. Prepare Vegetables: For the remaining chives, trim the thicker root ends and cut them in half if necessary. Slice the green onions and chili peppers diagonally. Julienne the onion, and slice the carrots and shiitake mushrooms into attractive, bite-sized pieces. Wash the bok choy and stone parsley clean. Separate the enoki mushrooms into smaller clumps. (Tip: Don’t discard the tough shiitake mushroom stems! They add a wonderful depth of flavor to the broth. Slice them thinly.)
Step 10
6. Prepare the Broth: Pour the kelp broth (or your chosen alternative) into the hot pot. Add the sliced shiitake mushroom stems and the remaining seasoning sauce. Bring the broth to a simmer. (Optional: A splash of mentsuyu can be added for extra depth of flavor.)
Step 11
7. Add Vegetables: Once the broth is simmering and the shiitake flavor has infused, add all the vegetables except for the spring chives and stone parsley (bok choy, enoki mushrooms, onion, carrot) to the pot.
Step 12
8. Cook Seafood and Noodles: As the vegetables begin to soften, add the marinated abalone and shrimp, along with the soaked glass noodles. Cook until all ingredients are tender and cooked through.
Step 13
9. Finish with Chives and Parsley: Once the seafood is cooked, add the fresh spring chives and stone parsley. Simmer for just 10 seconds more, then turn off the heat immediately to preserve their fresh aroma and texture. Taste the broth and adjust seasoning with salt if needed. Finish with a sprinkle of black pepper for added fragrance.
Step 14
10. Top with Fried Chives Before Serving: Just before serving, place the pre-fried spring chives on top of the hot pot. This ensures they stay crispy and allows their aromatic oils to meld into the broth, significantly enhancing the overall flavor.
Step 15
The clear and refreshing broth, infused with the aroma of seafood and spring vegetables, was absolutely delightful. Enjoying the chewy glass noodles and tender seafood was a truly wonderful experience.
