KOREAN MUSHROOM HOT POT
Simmer your favorite mushrooms in a delicious Korean broth. Uh-dic-ting!
Provided by Daniel Oh
Categories Easy
Number Of Ingredients 18
Steps:
- Clean each mushroom thoroughly under running water.
- Slice the trumpet mushroom into thinner pieces (reference video).
- Split oyster mushroom into smaller pieces with your finger.
- Cut Shiitake mushrooms and button mushroom in half.
- Cut the stem off the enoki mushrooms and split the bundle in half.
- Cut the entire spring onion stalk into the length of your pointer finger. Then cut the white stem in half again. Repeat for green portion as well. (reference video)
- Cut the carrot piece into rectangular slices.
- Cut onion into thin slices.
- Cut napa cabbage into smaller sections.
- Measure ~1 cup of shabu shabu beef. Set aside.
- Take out a large pot. Place-in all of the listed ingredients under "Broth Ingredients".
- Place the pot on medium-high heat. Use a spatula and throughly mix-in all of the ingredients.
- While the broth is still luke-warm, place in the beef pieces. (Boiling them in low-heat prevent them from fusing together). Once the pieces are fully cooked, take them out with chopsticks. Set aside for later.
- As soon as the broth comes to a boil, turn off the heat.
- Then place-in all of the mushrooms and fresh vegetables around the frying pan. Place the boiled beef in the center.
- When you are ready to eat, turn the heat back on. When the broth start boiling, throw in the udon noodles (optional)
- Bon Appetit and enjoy!
BUDAE JJIGAE (KOREAN ARMY BASE STEW)
This dish started after the Korean War when food was in short supply. Canned ham, hot dogs, and beans were taken from American military bases and mixed with traditional Korean kimchi, vegetables, noodles, and spicy seasonings to create a delicious spicy and hearty stew. I first had this dish in a Korean restaurant near my home. It was so good that I went on a quest to figure out how to make it for myself. My version is pretty traditional and fairly spicy. Find a Korean/Asian market for the kimchi, pepper paste, and powder. It is worth it.
Provided by Hingle McCringleberry
Categories Soups, Stews and Chili Recipes Stews
Time 57m
Yield 6
Number Of Ingredients 13
Steps:
- Divide luncheon meat into 2 piles on either side of a stock pot. Layer sausage, onion, and kimchi on top, leaving an empty space in the center of the pot.
- Mix red pepper powder, soy sauce, gochujang, garlic, and black pepper together in a small bowl; pour into the center of the pot. Sprinkle in green onion. Pour in chicken broth; bring to a boil. Reduce heat and simmer stew, stirring occasionally, until flavors combine, about 10 minutes.
- Bring a pot of water to a boil; add ramen noodles. Cook and stir until partially cooked and softened, about 2 minutes. Drain; stir into stew. Cook and stir until ramen noodles are tender but firm to the bite, about 5 minutes. Top stew with American cheese.
Nutrition Facts : Calories 696.9 calories, Carbohydrate 40.9 g, Cholesterol 96.6 mg, Fat 45.7 g, Fiber 3.7 g, Protein 30.9 g, SaturatedFat 17.2 g, Sodium 4193.6 mg, Sugar 7.2 g
KOREAN BEEF HOT POT, BULGOGI JEONGOL
Provided by Seonkyoung Longest
Time 10m
Yield 4
Number Of Ingredients 15
Steps:
- Combine all ingredients for the sauce in a medium size mixing bowl and stir well until sugar has completely dissolved.
- Bring thinly sliced beef and pour half of the sauce. Mix well and set aside to marinate the beef. You could marinate for over night but it's not necessary. Let it marinate while you're preparing the veggies and other ingredients will be enough time!
- Drain konnyaku noodles and rinse under hot water for 1 to 2 minutes then drain.
- Spread sliced onion on bottom of the shallow large pot. Arrange the rest of the vegetables, tofu and konnyaku noodles in the pot and leave the center.
- Place the bulgogi in the center and pour the rest of the sauce around, but not on top of the bulgogi. Pour water from the side of the pot and sprinkle some sesame seeds right on top to garnish. Cover with a lid. We usually serve this jeongol (hot pot) to the dinner table, and eat while it's cooking. So if you have a portable gas stove, please do so! It's so much more fun!
- Bring it to boil over high heat and when it starts boil, start move around the bulgogi in the middles so the beef will cook evenly. Keep boiling for 5 minutes or until bulgogi is fully cooked and vegetables are soften. It's ready to eat! Enjoy!
Nutrition Facts : Calories 360 calories, Sugar 20.4 g, Sodium 2471.3 mg, Fat 7.9 g, SaturatedFat 2.3 g, TransFat 0.1 g, Carbohydrate 27.7 g, Fiber 3 g, Protein 40.8 g, Cholesterol 67.8 mg
JONG-GOL KOREAN MUSHROOM AND BEEF HOT POT
Steps:
- Jong-Gol (Korean Mushroom and Beef Hot Pot) Serves4 to 6 Active time:20 min Start to finish:45 min YEONG-SUN LEE February 2009 Watch a clip of this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show. 1lbbeef tenderloin 2tablespoonssoy sauce 2tablespoonsKorean rice wine or Shaoxing 2tablespoonssugar 1large garlic clove, minced 2lbmixed fresh mushrooms such as shiitake, enoki, oyster, and white 1bunch scallions, cut into 3-inch matchsticks 2large carrots, cut into 3-inch matchsticks 1large carrot, peeled and cut into 3- by 1/4-inch sticks 3(4- to 5-inch-long) fresh red chiles, seeded and thinly sliced on the diagonal 6 to 7cupswater Equipment: a flat-bottomed wok Freeze beef 15 minutes to facilitate slicing thinly. Cut beef across the grain into very thin slices. Combine beef, soy sauce, rice wine, sugar, and garlic in a large bowl, tossing to coat. Discard stems from shiitake mushrooms and slice caps 1/8 inch thick. Trim ends from enoki mushrooms. Trim ends from oyster and white mushrooms and slice 1/8 inch thick. Arrange scallions, carrots, and mushrooms separately in bunches (like spokes of a wheel) in wok. Clear a space in center and spoon in beef with marinade, then scatter chiles over beef. Add enough water to just cover vegetables, being careful not to disturb the arrangement. Bring to a boil on a portable burner (see cooks' note, below) on medium-high heat at the table. Reduce heat and simmer, covered, skimming any foam and stirring once or twice to break up any clumps of beef but being careful not to disturb vegetables, until beef is cooked through and mushrooms are tender, 5 to 7 minutes.
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