Korean cuisine

Easy

3 Korean-Style Hot Pot | JEONGOL

On a cold day like this when you can see your breath, you just have to eat something to warm your body. We have warm hearty hot pot dishes that will warm you up. From spicy Yuk-kal dumpling stew, perfectly salty sukiyaki with the perfect combination of soy sauce and raw egg, to fish cake stew with bouncy fish cakes! Choose and try them out according to your preferences! It’s a cold winter, take care not to catch a cold 🙂

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우리의식탁 W TABLE

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Recipe

PRE TIME: 20 min

COOKING TIME: 30 min

TOTAL TIME: 50 min

3 SERVING

Ingredients:

[Fish Cake Stew:]
17.6 Oz. Assorted fish cake
1.76 Oz. Konjac
1/2 Large Green onion
1 Large Grain garlic
1/6 Large Radish
1 Large Dried red chili pepper
A bit of light mustard
2 Large Hard-Boiled egg
2 Large Shiitake mushroom
Fried tofu
9 Large Ginkgo nut
4 Cups Kelp broth
Kelp broth:
6 Cup Water
10 Large Anchovy
1 Sheet Dried Kelp
Broth:
1 Tbsp Soy sauce for soup
1 Tbsp Cooking wine
1/2 Tsp Salt
A bit of pepper
[Sukiyaki:]
10.5 Oz. Sliced Sirloin (Beef)
1/2 Large Onion
1/2 Large Scallion
3 Large Shiitake
3 Large Chinese Cabbage Leaves
3.5 Oz. Konjac
1/3 Large Tofu
Crown Daisy
2 Large Eggs
3.5 Oz. Udon Noodle
3.5 Oz. Enoki Mushroom
Seafood Stock: 1 Kelp (10cm), 10 Pieces Anchovies
SAUCE:
1/2 Cup Soy Sauce
2/3 Cup Cooking Wine
3 Tbsp Refined Rice Wine (Cheongju)
2 Tbsp Sugar
[Dumpling Hot pot:]
1 Pack Yukkal instant ramen(or whatever instant ramen you have)
6-7 Pieces Dumpling
1/6 Large Napa cabbage
1/2 Large Green onion
2 Large Shiitake
1 Handful Oyster mushroom
1 Large Red chili pepper
1 Large Cheongyang pepper
Crown daisy
4 Cups Beef bone broth
Salt
Sauce:
1 Piece Main sauce
1 Piece Dried soup mix
1 Piece Secret sauce

Directions:

Fish Cake Stew: Cut radish, fish cake, and konjac into bite sizes. Pour hot water over the fish cake to remove excess grease, then put on skewers. Parboil the konjac, then twist each piece by making a cut in the middle. Slice a grain of garlic. Cut the green onion in half, then again into 4 cm-long pieces.

In a large pot, put 4 cups kelp broth and radish. Let boil for about 10~15 minutes. (Adjust the boiling time depending on the thickness of the radish)

Add the ingredients for broth, garlic slices, green onion, and dried chili pepper into the boiled broth and continue boiling for 3 minutes. Place fish cake, konjac, and boiled egg in the broth and boil for 5 more minutes. (Add salt to your taste). In a small dish, put some soy sauce and light mustard. Serve with the stew.

Sukiyaki: Prepare the sauce and the seafood stock first. In a big pot fry the sirloin, then add the rest of the ingredients and cook them with the broth and the sacue.

Dumpling Hot pot: Cut cabbage, shitake, and oyster mushrooms into bite sizes. Also slice spring onion, cheongyang green chili, and red chili pepper sideways.

In a large pot, pour beef leg bone broth, and add instant noodle soup to make a base. Boil the noodle for about 1 minute and leave it on a strainer. (Cooked noodle does not absorb the soup too much, thus retaining its chewy texture)

Spread cabbage evenly on the bottom of a hot pot. Neatly place dumplings and noodles in a circle, so that it leaves some space in the middle. Fill in the circle with cut vegetables.

Pour soup base over the content and cook the dumplings completely.