KOREAN HOT POT

Korean Hot Pot image

Provided by Molly O'Neill

Time 3h45m

Yield 6 servings

Number Of Ingredients 25

Previous Next

12 cups beef broth (see recipe)
1 ounce dried shiitake mushrooms
1/2 -inch piece peeled fresh ginger, sliced
2 teaspoons soy sauce
1 medium head Napa cabbage, halved lengthwise and cut across into 1-inch strips
3 tablespoons kosher salt
1 teaspoon grated fresh ginger
3 cloves garlic, peeled and minced
4 scallions, minced
2 tablespoons seeded and minced hot red chilies
2 tablespoons fish sauce
2 tablespoons water
1 teaspoon soy sauce
1 scallion, minced
2 small jalapenos, seeded and minced
1 tablespoon cider vinegar
1 1/2 teaspoons toasted sesame oil
1/4 teaspoon kosher salt
1 1/2 teaspoons toasted sesame seeds
3 medium cucumbers, peeled, halved lengthwise, seeded and thinly sliced crosswise
4 cups cooked white rice
1/4 cup chopped chives
8 scallions, sliced on the diagonal into 1/4-inch-thick pieces
2 cups grated daikon or regular radish
1/2 pound beef eye round, sliced for carpaccio by your butcher

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.