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Korean Hot Pot

Provided by Grocery Shopping Network

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Prep:
Cook:
Ready in: 1 hr., 39 mins

Serves:

Ingredients

12 cups Beef Broth

1 oz dried shiitake mushrooms

1/2-inch piece peeled fresh ginger, sliced

2 tsp soy sauce

1 medium head Napa cabbage, halved lengthwise and cut across into 1-inch strips

3 tbsp kosher salt

1 tsp grated fresh ginger

3 cloves garlic, minced

4 scallions, minced

2 tbsp seeded and minced hot red chilies

2 tbsp Asian fish sauce

2 tbsp water

1 tsp soy sauce

1 scallion, minced

2 small jalapeño peppers, seeded and minced

1 tbsp cider vinegar

1-1/2 tsp toasted sesame Oil

1/4 tsp kosher salt

1-1/2 tsp 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 lb beef eye round, sliced for carpaccio by your butcher

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Cooking Instructions

1. To make the soup, place the broth, mushrooms, and ginger in a large pot and simmer for 30 minutes. Strain. Stir in the soy sauce.

2. To make the kimchi (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, scallions, chilies, fish sauce, water, and soy sauce and toss with the cabbage until well coated. Place in a tightly sealed container and refrigerate overnight or for up to one week.

3. To make the cucumber salad, combine the scallion, jalapeños, vinegar, sesame oil, salt, and sesame seeds in a bowl, add the cucumbers, and toss well. Set aside.

4. 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.

Wine Pairing(s)

Haut Medoc du Haut Beyzac

Canyon Road Merlot California

Edna Valley 'Paragon' Pinot Noir

San Giusto a Rentennano Percarlo

Valdicava Brunello di Montalcino

Simon Hackett 'Old Vine' Grenache

Cavit Pinot Noir

Melini Vigneti la Selvanella Riserva

Chateau Beaulieu Comtes de Tastes

Allegrini La Poja

Nutritional Information per Serving

Calories From Fat 56 Protein 21 Total Fat 6 Carbohydrates 104
Calories 570 Dietary Fiber 2 Calcium 54 Iron 6 Sodium 999 Vitamin A 95 Vitamin C 8 Cholesterol 32