Korean Hot Pot

Name: Korean Hot Pot
Yield: 6 servings
Cuisine: Korean
Ingredients: 12 cups beef broth (see recipe); 1 ounce dried shiitake mushrooms; ½ -inch piece peeled fresh ginger, sliced; 2 teaspoons soy sauce; 1 medium head Napa cabbage, halved lengthwise and cut across into 1-inch strips; 3 tablespoons kosher salt; 1 teaspoon grated fresh ginger; 3 cloves garlic, peeled and minced; 4 scallions, minced; 2 tablespoons seeded and minced hot red chilies; 2 tablespoons fish sauce; 2 tablespoons water; 1 teaspoon soy sauce; 1 scallion, minced; 2 small jalapenos, seeded and minced; 1 tablespoon cider vinegar; 1 ½ teaspoons toasted sesame oil; ¼ teaspoon kosher salt; 1 ½ teaspoons toasted sesame seeds; 3 medium cucumbers, peeled, halved lengthwise, seeded and thinly sliced crosswise; 4 cups cooked white rice; ¼ cup chopped chives; 8 scallions, sliced on the diagonal into ¼-inch-thick pieces; 2 cups grated daikon or regular radish; ½ pound beef eye round, sliced for carpaccio by your butcher

By Molly O’Neill

Updated September 22, 2015

Total Time: About 3 hours 45 minutes
Rating: 4(34)
Comments: Read comments

Featured in: The Supper Bowl

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Ingredients

Yield:6 servings

THE SOUP

12 cups beef broth (see recipe)
1 ounce dried shiitake mushrooms
½ -inch piece peeled fresh ginger, sliced
2 teaspoons soy sauce

THE KIMCHI

1 medium head Napa cabbage, halved lengthwise and cut across into 1-inch strips
3 tablespoons kosher salt
1 teaspoon grated fresh ginger
3 cloves garlic, peeled and minced
4 scallions, minced
2 tablespoons seeded and minced hot red chilies
2 tablespoons fish sauce
2 tablespoons water
1 teaspoon soy sauce

THE CUCUMBER SALAD

1 scallion, minced
2 small jalapenos, seeded and minced
1 tablespoon cider vinegar
1 ½ teaspoons toasted sesame oil
¼ teaspoon kosher salt
1 ½ teaspoons toasted sesame seeds
3 medium cucumbers, peeled, halved lengthwise, seeded and thinly sliced crosswise

THE FINISHING TOUCHES

4 cups cooked white rice
¼ cup chopped chives
8 scallions, sliced on the diagonal into ¼-inch-thick pieces
2 cups grated daikon or regular radish
½ pound beef eye round, sliced for carpaccio by your butcher

Ingredient Substitution Guide

Preparation

Step 1
To make the soup, place the broth, mushrooms and ginger in a large pot and simmer for 30 minutes. Strain. Stir in soy.
Step 2
At least 1 day ahead, toss the cabbage with the salt in a large bowl and let stand at room temperature for 3 hours. Rinse and firmly press out the liquid. Combine the ginger, garlic, 4 minced scallions, red chilies, fish sauce, water and soy and toss with the cabbage until well coated. Place in a tightly sealed container and refrigerate up to 5 days.
Step 3
For the cucumber salad, combine 1 scallion, jalapenos, vinegar, sesame oil, ¼ teaspoon of salt and sesame seeds in a bowl, add the cucumbers and toss well. Set aside.
Step 4
Toss the rice with the chives. Place the kimchi, the cucumber salad, the rice, the scallions and the radish in separate bowls. Arrange the carpaccio on a plate. Ladle the soup into bowls. Serve, passing the condiments separately.