Korean Hot Pot Recipes

Steps:

• To make the soup, place the broth, mushrooms and ginger in a large pot and simmer for 30 minutes. Strain. Stir in soy.
• 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.
• For the cucumber salad, combine 1 scallion, jalapenos, vinegar, sesame oil, 1/4 teaspoon of salt and sesame seeds in a bowl, add the cucumbers and toss well. Set aside.
• 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.

Steps:

• Place the following in bowl or freeze bag: ginger root,1 clove garlic, 1 tbsp oil, 2 tbsp soy, and 1 tbsp sesame seeds. Add chicken and marinate two to four hrs in cool spot.
• Combine beef, egg, 1 clove garlic, 2 tbsp each of soy, oil, and sesame seed.
• Form into walnut sized balls with a piece of walnut meat in the middle. Roll balls in cornstarch and then in the egg.
• Brown lightly in 1 tbsp oil, remove from pan and set aside.
• Heat pan to medium high, add 1/2 tbsp oil and saute snow peas 2-3 minutes; add mushrooms and continue with saute until mushrooms release their liquid. Remove from pan and set aside.
• Add chicken and saute. Discard marinate.
• Blanch spinach in boiling water until just limp. Drain.
• Arrange meat and vegetables in Dutch oven or chafing dish.
• Add broth carefully and simmer to keep warm. Top with egg and green onion.
• Place rice in individual bowls. Serve mixture over over rice. End this meal with eating broth with or without rice.