Ingredients with Measurements:
- 1 lb beef sirloin, sliced thinly
- 1 lb pork belly, sliced thinly
- 1 lb mussels, cleaned and debearded
- 1 lb shrimp, peeled and deveined
- 1 lb squid, cleaned and sliced into rings
- 1 cup enoki mushrooms
- 1 cup shiitake mushrooms, sliced
- 1 cup oyster mushrooms
- 1 cup napa cabbage, chopped
- 1 cup leeks, sliced
- 1 cup carrots, sliced
- 1 cup onion, sliced
- 1 cup scallions, sliced
- 1 cup watercress
- 1 cup Korean rice cakes
- 8 cups beef broth
- 1/2 cup gochujang (Korean red pepper paste)
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sesame oil
- 1 tbsp sugar
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- Salt and pepper to taste
Special equipment needed:
- Hot pot or large pot
- Portable stove or hot plate
- Ladle or scoop
Step-by-step instructions:
1. In a large bowl, mix together the beef, pork, mussels, shrimp, squid, enoki mushrooms, shiitake mushrooms, oyster mushrooms, napa cabbage, leeks, carrots, onion, scallions, watercress, and Korean rice cakes.
2. In a separate bowl, whisk together the beef broth, gochujang, soy sauce, mirin, sesame oil, sugar, minced garlic, and minced ginger.
3. Pour the broth mixture into the hot pot or large pot and bring to a boil over high heat.
4. Add the mixed ingredients into the pot and stir well.
5. Reduce the heat to medium and simmer for 10-15 minutes, or until the meat is cooked through and the vegetables are tender.
6. Season with salt and pepper to taste.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Total fat: 23g
Saturated fat: 7g
Cholesterol: 150mg
Sodium: 1500mg
Total carbohydrates: 24g
Dietary fiber: 4g
Sugar: 10g
Protein: 40g
Substitutions for ingredients:
- Beef sirloin can be substituted with beef tenderloin or ribeye.
- Pork belly can be substituted with pork shoulder or pork loin.
- Mussels can be substituted with clams or scallops.
- Korean rice cakes can be substituted with udon noodles or glass noodles.
Variations:
- Add tofu or sliced potatoes for a vegetarian version.
- Use chicken or seafood broth instead of beef broth for a different flavor.
- Add more or less gochujang depending on desired spiciness.
Tips and tricks:
- Make sure to slice the meat and vegetables thinly for even cooking.
- Serve with steamed rice and kimchi for a complete meal.
- Use a portable stove or hot plate for easy serving and keeping the hot pot warm.
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 in the hot pot with a ladle or scoop for guests to serve themselves.
- Garnish with chopped scallions and sesame seeds.
Pairings:
- Serve with a side of steamed rice and kimchi.
- Pair with a light beer or a crisp white wine.
Suggested side dishes:
- Steamed rice
- Kimchi
- Pickled vegetables
- Korean pancakes (jeon)
Troubleshooting advice:
- If the broth is too thick, add more broth or water to thin it out.
- If the vegetables are not cooked through, simmer for a few more minutes until tender.
Food safety advice:
- Make sure to clean and cook all seafood and meat thoroughly to avoid foodborne illness.
- Keep the hot pot at a safe temperature to prevent bacterial growth.
Food history:
- Ganghoe-jeongol is a traditional Korean hot pot dish that originated in the Gangwon province of Korea.
Flavor profiles:
- Spicy, savory, umami
Serving suggestions:
- Serve as a main dish for a family-style meal or for a special occasion.
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Region: Korean