Description
Savor Homemade Beef Hot Pot for a Cozy Family Night
Ingredients
Scale
- 1 head Napa Cabbage
- 0.5 pound Thinly Sliced Beef
- 8 ounces Shimeji Mushrooms
- 4 cups Chicken Broth
- 2 tablespoons Shiro Dashi
- 2 cloves Garlic
- 2 pcs Green Onion
- 2 tablespoons Tahini
- 1 tablespoon Rice Vinegar
- 2 tablespoons Soy Sauce or Tamari
- 1 teaspoon Chili Crisp
- 1 teaspoon Toasted Sesame Oil
Instructions
- Prepare the vegetables: Cut napa cabbage leaves and beef slices into roughly equal sizes. Layer them stacked four layers high, then slice into 2- to 3-inch sections.
- Arrange in the pot: In a large shallow pot, arrange the cut sections upright in a circular pattern, tightly packed together. Tuck in the mushrooms in the middle.
- Add the broth: Pour in chicken broth and Shiro dashi, covering the base of the pot.
- Cook the hot pot: Cover and bring to a boil over medium heat, then reduce to a simmer and cook for 15-20 minutes until the cabbage is tender and beef is cooked.
- Prepare the dipping sauce: Mix all sauce ingredients until smooth. Adjust seasoning to taste.
- Serve and enjoy: Ladle the hot pot into individual bowls, serve with the dipping sauce on the side.
Notes
- This dish is perfect for family gatherings.
- You can substitute shimeji mushrooms with enoki mushrooms.
- Adjust the spice level by adding more or less chili crisp.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 50 mg