Korean Hot Pot Recipe

Name: Korean Hot Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cups beef broth (see recipe); 1 ounce dried shiitake mushrooms; 1/2 -inch piece peeled fresh ginger, sliced; 2 teaspoons soy sauce; 1 medium head Napa cabbage, halved lengthwise and cut across into 1-inch strips; 3 tablespoons kosher salt; 1 teaspoon grated fresh ginger; 3 cloves garlic, peeled and minced; 4 scallions, minced; 2 tablespoons seeded and minced hot red chilies; 2 tablespoons fish sauce; 2 tablespoons water; 1 teaspoon soy sauce; 1 scallion, minced; 2 small jalapenos, seeded and minced; 1 tablespoon cider vinegar; 1 1/2 teaspoons toasted sesame oil; 1/4 teaspoon kosher salt; 1 1/2 teaspoons toasted sesame seeds; 3 medium cucumbers, peeled, halved lengthwise, seeded and thinly sliced crosswise; 4 cups cooked white rice; 1/4 cup chopped chives; 8 scallions, sliced on the diagonal into 1/4-inch-thick pieces; 2 cups grated daikon or regular radish; 1/2 pound beef eye round, sliced for carpaccio by your butcher

Servings: persons

½ cups beef broth (see recipe)
1 ounce dried shiitake mushrooms
1/2 -inch piece peeled fresh ginger, sliced
2 teaspoons soy sauce
1 medium head Napa cabbage, halved lengthwise and cut across into 1-inch strips
3 tablespoons kosher salt
1 teaspoon grated fresh ginger
3 cloves garlic, peeled and minced
4 scallions, minced
2 tablespoons seeded and minced hot red chilies
2 tablespoons fish sauce
2 tablespoons water
1 teaspoon soy sauce
1 scallion, minced
2 small jalapenos, seeded and minced
1 tablespoon cider vinegar
1 1/2 teaspoons toasted sesame oil
1/4 teaspoon kosher salt
1 1/2 teaspoons toasted sesame seeds
3 medium cucumbers, peeled, halved lengthwise, seeded and thinly sliced crosswise
4 cups cooked white rice
1/4 cup chopped chives
8 scallions, sliced on the diagonal into 1/4-inch-thick pieces
2 cups grated daikon or regular radish
1/2 pound beef eye round, sliced for carpaccio by your butcher

1
To make the soup, place the broth, mushrooms and ginger in a large pot and simmer for 30 minutes.
2
Strain.
3
Stir in soy.
4
At least 1 day ahead, toss the cabbage with the salt in a large bowl and let stand at room temperature for 3 hours.
5
Rinse and firmly press out the liquid.
6
Combine the ginger, garlic, 4 minced scallions, red chilies, fish sauce, water and soy and toss with the cabbage until well coated.
7
Place in a tightly sealed container and refrigerate up to 5 days.
8
For the cucumber salad, combine 1 scallion, jalapenos, vinegar, sesame oil, 1/4 teaspoon of salt and sesame seeds in a bowl, add the cucumbers and toss well.
9
Set aside.
10
Toss the rice with the chives.
11
Place the kimchi, the cucumber salad, the rice, the scallions and the radish in separate bowls.
12
Arrange the carpaccio on a plate.
13
Ladle the soup into bowls.
14
Serve, passing the condiments separately.

865

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: ½ cups beef broth (see recipe), 1 ounce dried shiitake mushrooms, 1/2 -inch piece peeled fresh ginger, sliced, 2 teaspoons soy sauce, and more.

Yes, Korean Hot Pot falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korean Hot Pot

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