HOT POT AT HOME
Hot pot is a tasty, festive and communal cooking and dining experience that involves little more than a table set with a portable butane stove, a pot of bubbling broth and platters of raw meat and/or seafood and vegetables. Various condiments and a dipping sauce or two are common, as well. In the spirit of hot pot, a winter staple in various Asian countries, our recipe is flexible. Feel free to sub out any of the components according to your taste. (See the end of the recipe for more suggestions.) You can also play with the broth. Our version is very simple, which lets the flavor of the proteins and vegetables shine, but kimchi, tomatoes, and chile peppers are just some of the possible additions. Please note that you don't need to purchase any of the special equipment listed to make this recipe. You can use two pots, your stovetop burners, and whatever cooking utensils you have.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 4 servings
Number Of Ingredients 33
Steps:
- For the pork broth: Fill a 7-quart Dutch oven with 12 cups cold water and bring to a boil. Meanwhile, soak the pork bones in cold water in a large bowl, to remove some of the blood, for about 20 minutes or until the water boils. Add the bones to the pot and boil until the water darkens and there's a lot of foam on the surface, about 8 minutes. Drain and rinse the bones and clean the pot of any residue.
- Return the pork bones to the pot and add the carrots, corn, daikon and 16 cups cold water. Bring to a boil over high heat and then reduce the heat and simmer, covered, until the broth is very milky, about 2 1/2 hours. Skim off any dark proteins and fat, then lightly season with salt.
- Transfer the pork broth, along with the bones and other solids, which will continue to flavor the broth, to an 11-inch hot pot pot with a divider. Add the chili oil to one side of the pot. Place the pot on a portable butane burner and bring to a boil over high heat.
- For the components: Meanwhile, arrange the beef, fish, cabbage, spinach, potatoes, pumpkin, eggs, fish tofu and udon noodles on plates or platters, as you like. Set out at least two pairs of chopsticks or tongs and small strainer baskets (these are useful when cooking more fragile ingredients, such as fish, tofu and the like). As for the chopsticks/tongs, let everyone know not to use the same pair for picking up raw and cooked meat and fish.
- For the condiments: Create a "dipping sauce station" with any of the condiments, along with a bunch of small plates and bowls. Each person can mix and match them as they like.
- Once the broth is boiling, start cooking! Let each person cook their own ingredients in the broth (the side with the chili oil is spicier), being mindful not to overcrowd the pot. If the broth reduces too much and you still have raw ingredients left, add some warm water to the pot and bring to a boil. If you like, you can eat the marrow from the pork bones.
- Proteins-Thinly sliced chicken, pork or lamb, mini-pork sausages, low-sodium luncheon meat cut into 1/2-inch-thick slices, shellfish, fish cakes, tofu
- Vegetables-sweet potato, kabocha squash, watercress, bok choy, corn on the cob, lotus root, kale, chile peppers, tomato, bean sprouts, enoki, shiitake or button mushrooms
- Noodles, etc.-ramen noodles, rice noodles, konjac noodle knots, dumplings, rice cakes, dried tofu sticks
- Stir together the Pork Broth, BBQ sauce, sesame paste, oyster sauce, soy sauce, hoisin sauce, sesame oil, sugar, garlic and scallions in a small bowl until combined.
KOREAN HOT POT
Provided by Molly O'Neill
Categories lunch, weekday, soups and stews, main course
Time 3h45m
Yield 6 servings
Number Of Ingredients 25
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.
KOREAN FRIED CHICKEN DUMPLINGS
Korean fried chicken fills wonton wrappers in this pan-fried dumpling recipe that's great as an appetizer or main dish.
Provided by Cooking in the Comments
Categories Dumplings
Time 1h40m
Yield 8
Number Of Ingredients 16
Steps:
- Combine rice wine, sesame oil, ginger paste, salt, and pepper together in a glass or ceramic bowl; add chicken and toss to coat. Cover and let marinate in the refrigerator for at least 30 minutes.
- Pour potato starch onto a plate. Line a baking sheet with foil and place a rack on top.
- Heat enough oil in a frying pan over medium heat to cover the chicken pieces.
- Remove chicken from marinade and toss in potato starch to coat. Add chicken to the hot oil and fry until no longer pink in the centers, about 5 minutes.
- Place a small amount of fried chicken inside each wrapper. Brush all edges with beaten egg and fold to seal. Set aside.
- Heat more oil in a frying pan over medium heat. Pan-fry dumplings, working in batches as needed, until golden, 3 to 5 minutes. Transfer dumplings to the baking sheet rack as you work to drain excess oil.
- Whisk together honey, gochujang, lime juice, sesame oil, garlic paste, and soy sauce for sauce in a bowl. Serve with dumplings.
Nutrition Facts : Calories 393.3 calories, Carbohydrate 53.9 g, Cholesterol 57.5 mg, Fat 10.9 g, Fiber 1.3 g, Protein 17.7 g, SaturatedFat 1.8 g, Sodium 731.6 mg, Sugar 4.8 g
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