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Hot Pot for dinner? Korean Hot Pot Recipe!
Hi guys!
It’s been a while (about 3 weeks??) since I shared the last new recipe. If you were waiting for me and my new recipe, sorry for making you wait. I was taking a little break from working and rejuvenating myself and here I am with a brand new recipe, Korean Hot Pot!
Almost every country has their own version of hot pot. Japanese, Thai, Vietnamese, Chinese and even Europe. I consider fondue as a type of hot pot, so yes!
I love making any type of hot pot during winter time, when I don’t have much of an idea for dinner or for guests. It is a perfect dinner idea for guests because it is very easy for the host (not much to cook but just broth and sauces. All you have to do is arrange veggies and meat!), there’s no need to suit your guest’s taste (They can cook it to their taste) and it keeps everyone a little busy so great entertainment!
When you serve a meal like this (cooking on a table), the conversation never stops!
This Hot Pot recipe is inspired from Korean shabu shabu restaurant “Deungchon Kalguksu”.
You probably wonder where I got my portable gas stove (Sadly they are sold out of gold one for now) and the pot. You can use any portable stove and pot for this recipe but I will link down below where you can check!
Portable Gas Stove https://amzn.to/3pV3JPh
Pot https://amzn.to/37Nya3A
I’m so excited to share this recipe with you! Let’s get started!
Combine 8 cups cold water, 5×5″ dasima (aka kombu, dried kelp) and 2 oz dried anchovies in a pot for broth. I always make broth in a pot that I’m going to serve my hot pot. Bring it to a boil over high heat and remove dasima right after it’s boiling. Reduce heat to medium low, cover and simmer for 20 minutes.
You can also use dasi-pack, very easy to use!
Meanwhile, let’s make sauce for the broth. This is what makes the broth spicy. If you want to make this hot pot mild, don’t need to make this sauce.
Combine 1 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp mirin, 2 tsp doenjang, Korean fermented bean paste, 2 tsp Gochujang, Korean red pepper paste, 1 tbsp fine gochugaru or regular gochugaru, 2 tbsp chopped garlic, 1 tsp dasida, Korean beef bouillon, optional in a mixing bowl.
This sauce will last up to 7 days in a refrigerator and it tastes better if you store it in a refrigerator for a couple days.
Combine 4 tbsp Mat Ganjang, Korean seasoned soy sauce (if you don’t have mat ganjang, just mix 3 tbsp sugar into 4 tbsp regular soy sauce) and vinegar (you can use any vinegar you have for this recipe) for dipping sauce and set aside.
Alright, now let’s prepare our veggies.
Veggies I’m using for this recipe is what Korean shabu shabu restaurant (Deungchon Kalguksu) serves but the beauty of hot pot is you use whatever you have and want. So feel free to substitute vegetables you like.
Peel and and slice 8 oz Yukon gold potatoes into 1/4” half moon shape. Slice 1 onion.
Cut 6 oz any green veggies you’d like to have for shabu shabu. I used Napa cabbage & crown daisy. You can also use bok choy, kale, water spinach, yu choy, spinach and etc.
Cut 6 oz Minari, Korean watercress or regular watercress into 3” long. Again, you can substitute to any greens you prefer.
Cut 6 green onions into 2” long and slice 2 Serrano chilis. Serrano is optional, only if you like extra spicy.
Lastly, 1 to 2 lb your favorite mixture of mushrooms, I used oyster, beech and enoki. Remove the bottom of the mushrooms and separate individually.
Keep a handful of any green or green onion for laster for fried rice.
Arrange your shabu shabu meat. Beef works the best for my taste for this broth so I prepared beef. It’s up to you though. You can use chicken, pork, lamb or bean curd too. These paper thin shabu shabu meats are easily found at Asian groceries, so check them out!
I also prepared fresh Kalguksu noodles since this is signature noodles from the Korean shabu shabu restaurant. You can use any noodles you have though! I love konyak noodles (zero calorie noodles), ramen and udon noodles too.
Lastly but not least, I prepared this fried rice bowl (this is not ready to eat, it needs to be cooked in the pot at the end of the meal), since this is also a signature part of Korean hot pot.
I measured all ingredients for fried rice bowl, but you don’t have to follow accurately. Depending on how many people and how full/hungry you are at the end of the meal, adjust the amount of rice or you can completely not doing the rice part.
The rice bowl is mixture of 2 cups rice, 1/3 cup chopped carrot, 1/3 cup chopped Korean watercress or regular watercress, 1 egg, 1 tbsp sesame oil, 1 tsp sesame seeds and pinch of salt & pepper.
By the time you are done prepping all the ingredients, your broth are probably ready. If prepping other ingredients took a long time for you and the broth reduced too much, add some water.
Remove anchovies from pot with a fine skimmer and add sauce mixture, potatoes and onion. Bring back to boil. Now, we are ready to enjoy Korean hot pot!
To serve, spread your veggie plates, meat plates and dipping sauce on your dinner table. In the middle of your dinner table, place the pot with broth on a portable stove (I use a portable gas stove, you can easily find at local Asian groceries or Amazon) and let it simmer over medium heat.
Start cooking mushrooms and vegetables that will take longer time to cook in broth then start “shabu shabu” beef. Just simple dip beef in broth until it’s cooked to your liking – usually, it takes about 30 seconds or shorter.
You don’t need to take turns or anything, just go ahead respectfully.
When beef and veggies are cooked to your liking, dip in your sauce and enjoy!
When most of your veggies and meats are gone, add Kalguksu and enjoy the noodles when it’s done cooking. You could add noodles while eating veggies and meat but if you’re using fresh noodles, it will thicken up broth.
When noodles are finished, it’s time for the fried rice! Remove the most of soup base from the pot and add all the ingredients from fried rice bowl. Cook until desired texture.
You dodn’t have to follow every single step of this recipe, but it’s definitely an experience of full Korean hot pot!
Enjoy!
Korean Hot Pot
- Author: Seonkyoung Longest
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Scale
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
- 2 tsp Gochujang, Korean red pepper paste
- 1 tbsp fine gochugaru or regular gochugaru
- 2 tbsp chopped garlic
- 1 tsp dasida, Korean beef bouillon, optional
For Dipping Sauce
- 4 tbsp Korean seasoned soy sauce or regular soy sauce mixed with 3 tbsp sugar
- 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
Instructions
- Combine water, dasima and dried anchovies in a pot for broth. (I always make broth in a pot that I’m going to serve my hot pot.) Bring it to a boil over high heat and remove dasima right after it’s boiling. Reduce heat to medium low, cover and simmer for 20 minutes.
- Meanwhile, combine all ingredients for sauce in a mixing bowl and set aside. This sauce will last up to 7 days in a refrigerator and it tastes better if you store it in a refrigerator for a couple days.
Also combine seasoned soy sauce and vinegar for dipping sauce and set aside. Don’t mix Asian mustard yet, we’re going to serve it on table so people can add to their taste. - Remove anchovies from pot with a fine skimmer and add sauce mixture, potatoes and onion. Bring back to boil and arrange your veggies and beef on a plate. Now, we are ready to enjoy Korean hot pot!
- To serve, spread your veggie plates, meat plates and dipping sauce on your dinner table. In middle of your dinner table, place pot with broth on a portable stove (I use a portable gas stove, you can easily find at local Asian groceries or Amazon) and let it simmer over medium heat. Start cooking mushrooms and vegetables that will take longer time to cook in broth then start “shabu shabu” beef. Just simple dip beef in broth until it’s cooked to your liking – usually, it takes about 30 seconds or shorter. When beef and veggies are cooked to your liking, dip in your sauce and enjoy!
- When most of your veggies and meats are gone, add Kalguksu and enjoy the noodles when it’s done cooking. You could add noodles while eating veggies and meat but if you’re using fresh noodles, it will thicken up broth.
- When noodles are finished, it’s time for fried rice! Remove most of soup base from pot and add all ingredients for fried rice into pot and cook until your desired texture. You don’t have to follow every single step of this recipe, but it’s definitely an experience of full Korean hot pot! Enjoy!
Notes
If broth reduces, add more water and bring back to simmer. I usually don’t have to add more water but when I do this, I add a bit of fish sauce or beef bouillon to re-season them.
- Prep Time: 30 minutes
