Korean Hot Pot
I had this yummy and warm hot-pot with some homemade kimchee and a Korean style spinach salad. Real comfort food! Highly recommend this dish to everyone who likes Korean food.
Yield
4 servingsPrep
15 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Stock | |||
| 4 |
mushrooms, shiitake
dried, or fresh |
*
|
|
| 1 | tablespoon |
garlic
freshly chopped |
|
| 1 | inch |
ginger
freshly peeled and minced |
*
|
| ½ | cup |
cilantro
stems and leaves separated and finely chopped |
|
| ½ | bunch |
scallions, spring or green onions
chopped |
*
|
| ½ | tablespoon |
black peppercorns
whole kernels |
|
| ½ | tablespoon |
chili garlic sauce
optional |
* |
| 4 | cups |
stock
any broth, or water |
|
| 3 | tablespoons |
soy sauce, tamari
or to taste |
|
| 1 | tablespoon |
rice vinegar
or to taste |
|
| Hotpot | |||
| 1 | block |
tofu
cut into 1/2-inch cubes, optional |
|
| 2 | cups |
mushrooms
fresh, any kind, sliced or chopped |
|
| ½ | bunch |
spinach
freshly cleaned |
|
| 4 | ounces |
noodles
sweet potato noodles, or soba noodles |
|
| To serve | |||
|
scallions, spring or green onions
sliced |
*
|
||
|
hot chili peppers
fresh, red and sliced |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Stock: | |||
| 4 | each |
mushrooms, shiitake
dried, or fresh |
*
|
| 15 | ml |
garlic
freshly chopped |
|
| 1 | inch |
ginger
freshly peeled and minced |
*
|
| 118 | ml |
cilantro
stems and leaves separated and finely chopped |
|
| 0.5 | bunch |
scallions, spring or green onions
chopped |
*
|
| 7.5 | ml |
black peppercorns
whole kernels |
|
| 7.5 | ml |
chili garlic sauce
optional |
* |
| 946 | ml |
stock
any broth, or water |
|
| 45 | ml |
soy sauce, tamari
or to taste |
|
| 15 | ml |
rice vinegar
or to taste |
|
| Hotpot: | |||
| 1 | each |
tofu
cut into 1/2-inch cubes, optional |
|
| 473 | ml |
mushrooms
fresh, any kind, sliced or chopped |
|
| 0.5 | bunch |
spinach
freshly cleaned |
|
| 115.6 | ml/g |
noodles
sweet potato noodles, or soba noodles |
|
| To serve: | |||
| 1 | x |
scallions, spring or green onions
sliced |
*
|
| 1 | x |
hot chili peppers
fresh, red and sliced |
*
|
Directions
To make the stock:
Add the mushrooms, garlic, ginger, cilantro stems, scallions, peppercorns, chili garlic sauce if needed, and broth or water into a medium saucepan.
Cover, bring to a boil, add the tofu cubes into the pot, reduce the heat and gently simmer for 10 minutes. Turn off the heat and allow to sit for half an hour to 1 hour.
Drain the stock through a sieve, reserve the mushrooms and tofu, and discard all the other ingredients in the sieve. Slice the mushrooms, and return the mushrooms and tofu to the pot.
To make the hot-pot:
Meanwhile bring another large pot of water to a boil.
If using sweet potato noodles, add the sweet potato noodles into the bowl and soak them for 10 minutes until soft, or follow the instruction on the package.
If using soba noodles, boil the noodles according to the direction on the package until cooked. Drain and set aside.
Heat a large heavy pot or Korean stone pot over medium-high heat.
Add the mushrooms into the pot, bring to boil, and let boil for about 4 minutes. Stir in the spinach, and cook until the leaves are wilted. Add the prepared sweet potato noodles. Remove from the heat.
Season with reserved soy sauce and vinegar, you may need more or less according to your own taste.
To serve:
Serve hot and sprinkle scallions, reserved cilantro leaves, and red hot chilis on top.
