Korean Hot Pot

Name: Korean Hot Pot
Total time: 3 h 45 min
Yield: 6 servings
Cuisine: korean
Ingredients: 12 cups beef broth (see recipe); 1 ounce dried shiitake mushrooms; 1/2 -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 1/2 teaspoons toasted sesame oil; 1/4 teaspoon kosher salt; 1 1/2 teaspoons toasted sesame seeds; 3 medium cucumbers, peeled, halved lengthwise, seeded and thinly sliced crosswise; 4 cups cooked white rice; 1/4 cup chopped chives; 8 scallions, sliced on the diagonal into 1/4-inch-thick pieces; 2 cups grated daikon or regular radish; 1/2 pound beef eye round, sliced for carpaccio by your butcher

By Molly O'Neill

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

Featured in: The Supper Bowl

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:6 servings

The Soup

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

The Kimchi

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

The Cucumber Salad

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

The Finishing Touches

4cups cooked white rice
¼cup chopped chives
8scallions, sliced on the diagonal into ¼-inch-thick pieces
2cups grated daikon or regular radish
½pound 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.