Dive into the comforting warmth of Korean Cabbage Hot Pot, a hearty and flavorful dish perfect for chilly evenings or a cozy family meal. This simple yet satisfying recipe utilizes readily available ingredients to create a deeply satisfying culinary experience. The rich broth, infused with the sweetness of kimchi and the savory depth of gochujang, perfectly complements the tender cabbage and an array of your favorite proteins and vegetables. It's a dish that's as versatile as it is delicious, easily adaptable to your personal preferences and dietary needs. Forget complicated cooking techniques; this recipe is surprisingly straightforward.
This Korean Cabbage Hot Pot recipe balances spicy, sweet, and savory notes in a harmonious blend. From preparing the flavorful broth to assembling the perfect hot pot, we'll guide you through each step with clear instructions and helpful tips. Ready to embark on a culinary journey that will leave you warm, satisfied, and craving more? Let's begin with the step-by-step guide below!
Tools Needed
- Mandolin (or knife)
- Pot
- Portable stove (optional)
- Ceramic plate (optional)
Ingredients
- Green Cabbage: 1/2 head
- Spring Onion
- Beef (thinly sliced)
- Soy Sauce: 2 tablespoons
- Oligodang Syrup (or Honey): 1/2 tablespoon
- Lemon Juice (or Vinegar): 1/2 tablespoon
- Black Pepper
- Chongyang Gochu (Korean chili flakes): a little bit (optional)
- Water: 2 cups (500ml)
- Suyu Sauce (Japanese soup broth seasoning): 2 tablespoons
- Anchovy Dasida (anchovy seasoning): 1/2 tablespoon
- Hot Mustard (Youngja): optional
- Seaweed Flakes
- Sesame Oil (Tangirum): a little bit
- Sesame Seeds
- Egg: 1
- Rice
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Cut the cabbage in half. If using an older cabbage with browning edges, remove the outer leaves. Thinly slice the cabbage using a mandolin or knife. Soak the sliced cabbage in cold water for 5 minutes to preserve its nutrients and crispness.
Step 2. Make the Broth and Sauce
- Combine soy sauce, oligodang syrup (or honey), lemon juice (or vinegar), black pepper, and optional chili flakes in a bowl. Add a spoonful of the hot pot broth later.
- In your pot, add water, green onion slices, and Suyu sauce (or soy sauce and anchovy dasida). Bring to a boil.
Step 3. Cook the Hot Pot
- Add handfuls of cabbage to the boiling broth. Lay thinly sliced beef on top of the cabbage as it cooks. Add a tablespoon of broth to the dipping sauce.
Step 4. Serve and Enjoy (Optional Fried Rice)
- Once cooked, serve the cabbage hot pot. Enjoy with the dipping sauce and optional hot mustard.
- After eating, use the remaining broth and beef oil as a base for fried rice. Add rice, egg, beef, seaweed flakes, sesame oil, and a dash of dipping sauce to the pot. Garnish with sesame seeds.
Read more: Korean Suyuk (수육): Perfect Thinly Sliced Pork Belly
Tips
- If you don't have a mandolin, thinly slice the cabbage with a knife.
- If you don't have spring onions, skip them or use chives.
- Use more green parts of spring onions for a nice contrast to the white cabbage.
- Oligodang syrup is preferred over honey for its lack of floral taste.
Nutrition
- N/A
FAQs
1. Can I use Napa cabbage instead of regular cabbage?
Yes! Napa cabbage, with its larger leaves and slightly sweeter flavor, works wonderfully in this recipe. Just be sure to adjust cooking time as needed, since it might cook a little faster.
2. What can I substitute for gochujang if I don't have any?
While gochujang provides the signature flavor, you can substitute with a blend of gochugaru (Korean chili flakes), a little soy sauce, and a touch of brown sugar to approximate the sweet and spicy profile. Adjust to your taste.
Enjoy the comforting warmth and delicious flavors of your homemade Korean Cabbage Hot Pot. This recipe is a perfect way to impress your friends and family with minimal effort. Now, gather your ingredients and experience the joy of creating this truly satisfying dish!