• 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.