Hot Pot Recipe, How to Korean Hot Pot & Video - Seonkyoung Longest
"Hot pot is very easy to prep, not much to do but just broth & sauces. Your guests can cook it to their taste and it is a great entertainment!..."
INGREDIENTS
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8 cups water
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5×5” dasima (kumbu), dried kelp
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2 oz dried anchovies
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1 tbsp soy sauce
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1 tbsp fish sauce
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1 tbsp mirin
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2 tsp doenjang, Korean fermented bean paste
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2 tsp Gochujang, Korean red pepper paste
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1 tbsp fine gochugaru or regular gochugaru
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2 tbsp chopped garlic
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1 tsp dasida, Korean beef bouillon, optional
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4 tbsp Korean seasoned soy sauce or regular soy sauce mixed with 3 tbsp sugar
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3 tbsp rice vinegar (any vinegar you have will work for this recipe)
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Asian mustard or wasabi optional
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1 to 2 lb your favorite mixture of mushrooms, I used oyster, beech and enoki. Remove bottom of mushrooms and separate individually
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1 onion, sliced
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8 oz Yukon gold potatoes, peeled and sliced into 1/4” half moon shape
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6 green onions, cut into 2” long
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2 serrano, sliced, optional
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6 oz Minari, Korean watercress or regular watercress, cut into 3” long
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6 oz any green veggies you’d like to have for shabu shabu such as Napa cabbage, bok choy, crown daisy, kale, spinach and etc
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1 lb of your favorite cut of shabu shabu beef (I used top blade, sir loin & ribeye). You can also use shabu shabu chicken, lamb, pork or bean curd
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1 to 2 portions of kalguksu, Korean fresh cut noodles (you can substitute with any wheat noodles or ramen noodles)
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2 cups cold rice (cooked)
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1/3 cup chopped carrot
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1/3 cup chopped Korean watercress or regular watercress
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1 egg
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1 tbsp sesame oil
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1 tsp sesame seeds
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Pinch of salt & pepper
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