Korean Cabbage Hotpot - Korean Style!
Hey Neighbors! 👋👋
It's been a while (too long!) since we last posted a recipe, but we're back with exciting news!
Katie and I have been on an amazing journey together (follow us on IG), experiencing the joys of pregnancy and preparing for the arrival of our first child! 👨🍼
However, our love for homecooking hasn't diminished one bit.
In fact, we've been cooking up a storm lately!
Today, we want to share a simple and nutritious recipe that we've been enjoying during Katie's pregnancy.
The best part? It only takes 10 minutes to make!
We stumbled upon this recipe in our apartment elevator here in Korea.
The digital display showcased a mouthwatering cabbage hotpot (jeongol) recipe that could be easily recreated at home. To our surprise, it tasted absolutely fantastic with just a few basic ingredients.
Who would've thought that cabbage could create such a delicious and light hot-pot broth?
When combined with few spoonfuls of Tsuyu sauce, it becomes the perfect, make-on-the-weekday hotpot!
We love sharing practical and delicious recipes with our neighbors, so here it is...
I jotted down some cooking tips for Cabbage Hotpot:
- If you don't have a mandolin slicer, don't worry! Simply use a knife to cut the cabbage into thin pieces.
- In case you don't have Tsuyu Sauce, you can make a substitute by mixing Soy Sauce (1T), Mirim (1T), and Anchovy Dashida (0.5T).
- Try to use a wide-surfaced pot (we use this one).
- Use 2 tablespoons of Tsuyu Sauce for every 500ml of water.
- If you'll shop for the beef slices at the Korean market, ask for '우삼겹' (pronounced Woo-Samgyup) or '차돌박이' (pronounced Chadolbaegi).
- When making the dipping sauce, if you can't find Oligodang Syrup (we use this), you can use honey as a replacement (since it's only a small amount).
- Remember to add 1 Tablespoon of hotpot broth to your dipping sauce before eating.
After enjoying the hotpot, if you're still feeling slightly hungry, you can make finish with fried (porridge) rice!
To do this, remove enough broth from the pot, leaving about half a cup.
Crack in an egg and stir it in. Then, season with the leftover dipping sauce, salt, and seaweed flakes.
Finally, drizzle some sesame oil over it all to enhance the flavors.
Trust us, it's absolutely delicious!
Take care and happy cooking!
Maybe we'll fit in 1 more recipe before we turn into a family of 3? 🤷♂️
Neighbors - one thing.
We love waking up and scrolling through picture of your dishes! If you made this recipe, tag us on IG!
And if you're cooking alone tonight, no worries! Listen to our latest podcast as you prep 😀
- ½ Head of Green Cabbage
- 1 Stalk of Spring Onion (Forearm length piece - use green portion)
- 300 grams Thinly Sliced Beef Strips (At Korean Market, select either Chadolbaegi '차돌박이' or Woo Samgyup '우삼겹')
- 2 Cups Water (500ml)
- 2 Tablespoons Tsuyu Sauce (Substitute Available)
- 1 Tablespoon Broth (scoop out of your hotpot)
- 2 Tablespoons Soy Sauce
- ½ Tablespoon Oligodang Syrup
- ½ Tablespoon Lemon Juice (or Rice Vinegar)
- Few cracks Black Pepper
- Few chops Cheongyang Chili Peppers (Optional)
- Dab Hot Mustard (Optional) (In Korean, known as 연겨자)
- Cut ½ a head of green cabbage into thin strip. We recommend using a mandolin slicer.
- Soak the thin cabbage slices in cold water for 5 minutes.
- Then cut a forearm length piece of spring onion into small circles. Set aside.
Make Dipping Sauce
- We'll make the dipping sauce. Mix Soy Sauce (2T), Oligodang Syrup (½T), Lemon Juice (½T), Black Pepper (few cracks).
- Optional: Add ⅓ chopped chili pepper, hot mustard (dab)
- Mix the sauce - and before you eat, mix in some hot-pot broth (1 Tablespoon)
Make Hot Pot
- Pour 500ml of water into a pot. Bring it to a boil.
- Then add in Tsuyu Sauce (2 Tablespoons). If you don't have it, check recipe notes for substitution.
- Add in the sliced green onion slices.
- Then add in few handfuls of cabbage slices at a time.
- Add a few piece of thin strips of beef and enjoy!
Optional: Make Korean Porridge Rice
- When you're done with the hot-pot, you can make porridge rice - which is delicious!
- Simply scoop out any excess broth in the pot - we'll need roughly ½ a cup's worth of leftover.
- Bring the hot-pot back to a boil. Then once the broth is boiling, drop in an egg. Stir it around until it cooks.
- Next, add in a 1-1.5 cups of cooked rice.
- Stir the rice into the broth.
- Then season it with some of the leftover dipping sauce. (If none leftover, simply add some soy sauce).
- Then add in some dried seaweed flakes.
- Give it taste. Then sprinkle on some salt as well.
- Finally, give a drizzle of sesame oil.
- Add a few sprinkles of sesame seeds too if you'd like.
- Turn off heat - and season more with a dash more of the dipping sauce if you need.