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🌼 Korean Hot Pot (Deungchon Kalguksu)
Ingredients
For the Broth
8 cups water
5x5” dasima (kumbu), dried kelp
2 oz dried anchovies
For the Sauce
1 tbsp soy sauce
1 tbsp fish sauce
1 tbsp mirin
2 tsp doenjang, Korean fermented bean paste amzn.to/2RM1JLb
2 tsp Gochujang, Korean red pepper paste amzn.to/2VNSpHZ
1 tbsp fine gochugaru or regular gochugaru amzn.to/3aOk953
2 tbsp chopped garlic
1 tsp dasida, Korean beef bouillon, optional amzn.to/3aTS7b6
For Dipping Sauce
4 tbsp Korean seasoned soy sauce or regular soy sauce mixed with 3 tbsp sugar seonkyounglongest.com/korean-...
3 tbsp rice vinegar (any vinegar you have will work for this recipe)
Asian mustard or wasabi optional
For the Veggies, Beef & Noodles
1 to 2 lb your favorite mixture of mushrooms, I used oyster, beech and enoki. Remove bottom of mushrooms and separate individually
1 onion, sliced
8 oz Yukon gold potatoes, peeled and sliced into 1/4” half moon shape
6 green onions, cut into 2” long
2 serrano, sliced, optional
6 oz Minari, Korean watercress or regular watercress, cut into 3” long
6 oz any green veggies you’d like to have for shabu shabu such as Napa cabbage, bok choy, crown daisy, kale, spinach and etc
1 lb of your favorite cut of shabu shabu beef (I used top blade, sir loin & ribeye). You can also use shabu shabu chicken, lamb, pork or bean curd
1 to 2 portions of kalguksu, Korean fresh cut noodles (you can substitute with any wheat noodles or ramen noodles)
For Fried Rice (Assemble all ingredients in a bowl)
2 cups cold rice (cooked)
1/3 cup chopped carrot
1/3 cup chopped Korean watercress or regular watercress
1 egg
1 tbsp sesame oil
1 tsp sesame seeds
Pinch of salt & pepper