Korean Hotpot

In this series "Quick Instructions", as the name suggests I jot down the ingredients and the procedure so it's easier to follow. Hope you enjoy my version of Korean hotpot!

Korean hotpot has been in my cook list for quite a while now. Interestingly, I initially thought of preparing a Chinese hotpot and I did prepare a list based on a tutorial in YouTube. But when I visited the Asian market for shopping, I noticed it was actually a Korean shop and I couldn't find all the ingredients I intended to buy. So I had to instantly change my ingredients list and get all the Korean seasonings. What surprised me was my knowledge of what goes in a Korean hotpot. And as always I ended up not following any recipe from the internet. Consequently, it wasn't perfect but it tasted really good.

INGREDIENTS:

For broth:

1. Sesame oil - 1 tbsp

2. Minced garlic - 1 tbsp

3. Spring onions - 1/2 cup

4. Ginger paste - 1 tbsp

5. Beef - 1/2 lbs

6. Salt - 1/2 tsp

7. Chicken broth - 32 oz

For sauce:

1. Korean Chili paste - 2 tbsp

2. Sesame oil - 1 tbsp

3. Soya sauce - 1/2 tbsp

4. Sugar - 1/2 tbsp

For toppings:

1. Tofu

2. Inoki mushrooms

3. Rice cakes

4. Fish cakes

5. Dumplings

6. Cilantro

7. Spring onions

INSTRUCTIONS:

1. For the broth, in a pot, add the sesame oil and lower portion of the spring onions. Fry it on medium heat till slightly brown.

2. Add in the ginger and garlic, followed by the beef. Season it with salt and let it cook for about 5 minutes

3. Add in the chicken broth and start preparing the sauce.

4. For the sauce, in a small bowl, add in all the ingredients and mix really well.

5. Once the broth comes to a boil, add in the sauce and mix it thoroughly.

6. Let the mixture cook for about 20 minutes or until the beef is properly cooked

7. Add in the toppings with tofu, rice cakes, fish cakes going in first followed by inoki mushrooms, spring onion and cilantro.

8. Let this cook for about 6-7 minutes. This time may vary with different toppings.