Alaskan King Crab Jeon-gol (Hot Pot)

Ingredients

• 11 large Alaskan king crab leg cluster (about 700g), cut into sections
• 2100g glass noodles (dangmyeon), soaked in cold water 20 minutes
• 3200g napa cabbage, cut into chunks
• 4100g enoki mushrooms
• 51 zucchini, sliced
• 64 spring onions, cut into 5cm pieces
• 71 block firm tofu, cubed
• 81.5 litres anchovy-kelp stock
• 93 tbsp soy sauce
• 101 tbsp mirin
• 111 tsp sesame oil
• 122 garlic cloves, minced
• 13Salt and white pepper to taste
• 14Red chili slices and sesame seeds to garnish

Instructions

1. 1Bring anchovy-kelp stock to a gentle boil in a wide shallow hot pot vessel.
2. 2Season with soy sauce, mirin, garlic, salt, and white pepper.
3. 3Arrange king crab sections in the center of the pot.
4. 4Surround with napa cabbage, mushrooms, zucchini, tofu, and drained glass noodles in neat sections.
5. 5Cover and simmer gently for 8–10 minutes until crab is heated through and vegetables are tender.
6. 6Drizzle with sesame oil and garnish with spring onions, chili slices, and sesame seeds.
7. 7Serve at the table in the hot pot for a dramatic, communal dining experience.
8. 8Serves 4.