korean hot pot

How to make spicy Korean hot pot with dumplings

Korean Hot Pot with Dumplings

300 g firm tofu (, sliced (about 1.5cm, 1/2 inch thickness))

mushrooms

onions

g onion ((1.4 ounces), thinly sliced)

vegetable stock (or Korean soup stock)

g crown daisy leaves

red chili (, thinly sliced, (optional))

Korean chili flakes ((gochugaru))

Tbsp rice wine

soy sauce

Korean fish sauce

tsp minced garlic

A few sprinkles ground black pepper

fine sea salt (, if

&nbsp;Place the prepared ingredients in a large shallow pot. (FYI, I laid down onion and kimchi at the bottom of the pot, then arranged the remaining ingredients on top, in sections.) Boil  the pot over medium high heat until rapidly boiling then reduce the heat to medium low to low. Start serving the dish as individual ingredients get ready. You may turn the heat off at any time. Serve with steamed rice.

Spice things up with this quick and easy Korean Army Stew, on the table in less than 30 minutes! Filled with noodles, kimchi and veggies, this mouthwatering budae jjigae recipe is perfect for sharing and cooking with friends!

Easy Korean Army Stew - Budae Jjigae

chicken stock (sub

Korean hot pepper paste / gochujang

tbsp garlic (minced

tsp cooking wine

Korean hot pepper flakes

tsp sugar

instant noodles (1 - 2 packets)

spam

Korean rice cakes (tteok) (sliced or cylinder version)

kimchi

cabbage (roughly chopped)

tofu (sliced into small cubes)

cheese (sliced

Stock

Add all the stock ingredients (chicken stock, gochujang, garlic, soy sauce, cooking wine, hot pepper flakes and sugar) into a large electric fry pan, wok or shallow pot. Stir together over low heat.

For the stock:

Assemble

Layer your main ingredients (instant noodles, frankfurts, tteok rice cakes, kimchi, cabbage, enoki and tofu) artfully in the pan or mixed in together - it&#39;s  up to you!

Cook

Turn up the heat and sprinkle with generous amounts of cheese. Cook on high until ingredients such as noodles and frankfurts are fully cooked through.

Serve

Serve hot pot style in the middle of the table and allow everyone to help themselves, or portion out into individual soup bowls.

To assemble:

This Korean version of Japanese shabu-shabu is fun to make and fun to eat. It&#039;s the perfect warm, cozy dish for cooking, eating, talking, and drinking together with friends and family.

Korean-style shabu-shabu hot pot (샤브샤브)

honey (or more to your taste)

ground toasted sesame seeds

peanut butter

garlic

fish sauce (or 1 teaspoon salt)

lemon juice

table spoon honey (or more to your taste)

doenjang (Korean fermented soy bean paste)

apple vinegar

Prepare stock

Combine 8 cups of stock and 1 teaspoon salt in a shabu-shabu pot (or a large pan, or a deep skillet). Mix well and set aside. Put the other 4 cups of stock into a different bowl. Set aside.

Make the peanut butter-based sauce

Combine the peanut butter, garlic, fish sauce, squeezed lemon juice and honey in a small bowl. Mix well with a spoon and set aside.

Make the doenjang-based sauce

Combine doenjang, garlic, vinegar, honey, and ground sesame seeds in a small bowl. Mix well with a spoon and set aside.

Set up the shabu-shabu table

Put your gas burner (or electric burner) in the middle of your table. Place the pot with 8 cups of stock on the burner. Put the beef, seafood (if used), vegetables, mushrooms, noodles, and the sauces on the table. For each table setting add a small plate, 2 small bowls for sauces, 1 empty bowl (for noodle soup later), a personal straining ladle, and some chopsticks. Put one set of tongs and a ladle for handling the shabu-shabu on the table.

Cook, eat, and enjoy!

Everyone sits down at the table, around the burner. Pour some drinks, if you want! Turn on the heat under the pot. When the stock starts boiling, add some of the vegetables and cook for about 1 minute. Pick up some beef, and some seafood (if used) with the tongs and add them to the boiling stock. Cook for just a few seconds. To eat, fish out beef or seafood first. Put in on your small plate, and then use chopsticks to dip it into one of the sauces and eat. Vegetables and mushrooms may take a little longer to cook, so you can eat those a little later. If you want to cook slower, you can lower the heat on the burner. When the stock gets too low, replenish it with some of the extra 4 cups stock you have kept in a separate bowl.

The finale

When you and your guests are almost finished eating, increase the heat under the pot to medium high and add the noodles (or soaked rice) and cook for a few minutes. Stir with a ladle until the noodles (or rice) looks a little translucent and is cooked nicely. Drizzle in the beaten egg - without stirring - until it sets. Gently stir the noodle soup with a ladle. Transfer some to individual bowls and enjoy!

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Top 3 korean hot pot recipes from across the web

The most viewed korean hot pot recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean Hot Pot with Dumplings

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The most viewed korean hot pot recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine