Korean-style Hot Pot

Ingredients

While the Chinese hot pot typically features a mild and savory broth, the Korean adaptation adds a fiery kick with the inclusion of kimchi and gochujang, a fermented chili paste. The use of traditional Korean ingredients such as tofu, mushrooms, and thinly sliced beef further distinguishes this hot pot from its Chinese counterpart. We alse have the original recipe for Hot Pot, so you can check it out.

• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• 1 cup (235ml) water 1 cup (235ml) water
• 1 cup (200g) kimchi, chopped 1 cup (200g) kimchi, chopped
• 2 tablespoons gochujang (Korean chili paste) 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon minced garlic 1 tablespoon minced garlic
• 1 tablespoon minced ginger 1 tablespoon minced ginger
• 8 ounces (225g) thinly sliced beef (such as ribeye or sirloin) 8 ounces (225g) thinly sliced beef (such as ribeye or sirloin)
• 8 ounces (225g) firm tofu, cut into cubes 8 ounces (225g) firm tofu, cut into cubes
• 4 ounces (115g) enoki mushrooms 4 ounces (115g) enoki mushrooms
• 4 ounces (115g) shiitake mushrooms, sliced 4 ounces (115g) shiitake mushrooms, sliced
• 1 cup (150g) sliced carrots 1 cup (150g) sliced carrots
• 1 cup (150g) sliced zucchini 1 cup (150g) sliced zucchini
• 4 green onions, cut into 2-inch (5cm) pieces 4 green onions, cut into 2-inch (5cm) pieces
• 2 cups (470ml) cooked rice 2 cups (470ml) cooked rice
• Optional toppings: sliced chili peppers, sesame seeds, chopped cilantro Optional toppings: sliced chili peppers, sesame seeds, chopped cilantro

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, combine the beef or vegetable broth, water, kimchi, gochujang, soy sauce, sesame oil, minced garlic, and minced ginger. Bring to a boil over medium heat.
2. 2.
   Reduce the heat to low and let the broth simmer for 10 minutes to allow the flavors to meld together.
3. 3.
   Add the thinly sliced beef to the pot and cook for 1-2 minutes until it is no longer pink.
4. 4.
   Add the tofu, enoki mushrooms, shiitake mushrooms, carrots, zucchini, and green onions to the pot. Cook for an additional 5 minutes until the vegetables are tender.
5. 5.
   Serve the hot pot with cooked rice on the side. Optionally, garnish with sliced chili peppers, sesame seeds, and chopped cilantro.

Treat your ingredients with care...

• Kimchi — Use well-fermented kimchi for a more intense flavor.
• Gochujang — Adjust the amount of gochujang according to your spice preference.
• Beef — For best results, freeze the beef for 30 minutes before slicing it thinly.
• Tofu — Use firm tofu to prevent it from breaking apart during cooking.
• Mushrooms — Feel free to experiment with different types of mushrooms for added variety.

Tips & Tricks

• To enhance the flavor of the broth, you can add a dash of fish sauce or a splash of rice wine.
• Customize your hot pot by adding other ingredients such as seafood, dumplings, or noodles.
• If you prefer a milder spice level, reduce the amount of gochujang or omit the chili peppers.
• Don't overcook the vegetables to retain their crispness and vibrant colors.
• Leftover hot pot can be refrigerated and enjoyed as a delicious soup the next day.

Serving advice

Serve the Korean-style Hot Pot as a centerpiece on the dining table. Each person can add their desired ingredients to the pot and cook them to their liking. Encourage guests to enjoy the hot pot with a bowl of steamed rice on the side.

Presentation advice

Present the hot pot in a large, colorful pot or a traditional Korean earthenware pot called "dolsot." Garnish with sliced chili peppers, sesame seeds, and chopped cilantro for an appetizing and vibrant presentation.