Sometimes, I want a tasty warm meal to share, and the Korean hot pot is a good home for it. Here is my version with Rice cake and Bulgogi Beef.
Ingredients :
- Broth base, can be chicken broth, or a beef base. Enough to fill a large pot ~ 1 to 1.5 liter.
- broth seasoning : sauté garlic, 2-4 teaspoon of soy sauce, some Dashi, 1+ teaspoon of nuoc mam, some sliced dry seaweed (if you prefer you can use miso base, instead)
- For the veggies : a small cabbage, soy bean sprouts, mushrooms, thin slices carrots, green chives cut in length, Daikon (or if you have pickled daikon with turmeric)
- Rice cakes, in oval slices (or noodles as replacement)
- For the meat : thin slices beef (sirloin, brisket or rib eye), cut perpendicular to the muscle. about 100-200g for 2 persons
- Meat sauce : Bulgogi sauce (or home made with soy sauce, sugar, sesame oil, garlic, ground black pepper, ginger)
- Dipping hot sauce : mix soy sauce with garlic-chili paste.
Preparation :
If you have a metal/cast iron pot that can be put on a burner on the middle of the table, go for it. Otherwise, you can do it on the stove and serve the ingredients once cooked.
Slice the veggies, put them aside. Slice the meat, marinade in the Bulgogi. Put in the pot the garlic, and daikon with a bit of oil. Once roasted, put the broth, add the soy sauce, dashi, nuoc mam and seaweed. Bring to a simmer.
- Put the rice cakes in the broth for 3 minutes, then remove them from the broth and serve them aside.S
- Just before serving, sauté the meat in a hot pan quickly (do not overcook), then bring to the table.
- Put the broth back to boil and bring to the table.
Give a bowl to everyone, provide some utensils like chop stick or tongs. The can pick up the ingredients and boil them in the broth, then pick up once cook at their preference and eat in their boil with a bit of broth. The Meat does not have to be boiled usually. The Rice cakes can be warmed up as will in the broth.
If you cannot put the hot pot on the table, do a batch of boiling dipping session for the veggies, and use a strainer to put them in a serving dish, then poor a bit of hot broth to each bowl. Repeat as needed to keep all warm,