Ingredients with Measurements:
- 1 lb. thinly sliced beef
- 1 onion, sliced
- 2 cups sliced mushrooms
- 1 cup sliced carrots
- 1 cup sliced zucchini
- 1 cup sliced cabbage
- 1 cup sliced leeks
- 1 cup sliced tofu
- 4 cups beef broth
- 1 cup dugyeonju (Korean rice wine)
- 2 tbsp. soy sauce
- 1 tbsp. gochujang (Korean chili paste)
- 1 tbsp. minced garlic
- 1 tbsp. sesame oil
- Salt and pepper to taste
Special equipment needed:
- Hotpot or large pot
- Portable stove or hotplate
Step-by-step instructions:
1. In a hotpot or large pot, add the beef broth, dugyeonju, soy sauce, gochujang, minced garlic, and sesame oil. Mix well.
2. Add the sliced beef, onion, mushrooms, carrots, zucchini, cabbage, leeks, and tofu to the pot.
3. Bring the hotpot to a boil over high heat.
4. Reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender and the beef is cooked through.
5. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
High heat to bring to a boil, then low heat to simmer.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 20g
Protein: 35g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken or vegetable broth can be used instead of beef broth.
- Sliced pork or chicken can be used instead of beef.
- Any combination of vegetables can be used, depending on personal preference.
Variations:
- Add noodles or rice cakes to the hotpot for a heartier meal.
- Use different types of mushrooms, such as shiitake or oyster mushrooms.
- Add seafood, such as shrimp or clams, for a seafood hotpot.
Tips and tricks:
- To make the hotpot spicier, add more gochujang or red pepper flakes.
- Serve with rice and kimchi on the side.
- Use a portable stove or hotplate to keep the hotpot warm during serving.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve the hotpot in a traditional Korean hotpot bowl or a large serving bowl.
Garnishes:
- Sliced green onions
- Sesame seeds
- Red pepper flakes
- Cilantro
Pairings:
- Korean side dishes, such as kimchi, pickled vegetables, and bean sprouts.
- Korean rice wine or beer.
Suggested side dishes:
- Steamed rice
- Korean pancakes (jeon)
- Stir-fried vegetables
Troubleshooting advice:
- If the hotpot is too spicy, add more broth or water to dilute the spiciness.
- If the vegetables are not cooked through, simmer for a few more minutes until tender.
Food safety advice:
- Make sure the beef is cooked through before serving.
- Keep the hotpot at a safe temperature (above 140°F) during serving.
Food history:
Dugyeonju is a traditional Korean rice wine made from nuruk (fermentation starter) and rice. It has a sweet and slightly sour taste and is often served with Korean hotpot dishes.
Flavor profiles:
The hotpot has a savory and slightly spicy flavor from the beef broth, gochujang, and garlic. The dugyeonju adds a slightly sweet and sour taste to the broth.
Serving suggestions:
Serve the hotpot family-style, with everyone gathering around the pot and serving themselves.
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Region: Korean