Korean Hot Pot
Ingredients
- 8 cups water
- 5x5 dried kelp
- 1 tbsp soy sauce
- 1 tbsp rice wine
- 2 tsp Korean fermented bean paste
- 2 tsp Korean red pepper paste
- 2 tsp Gochujang
Korean red pepper paste
- 1 tbsp fine chili powder
- 2 tbsp chopped garlic
- 4 tbsp regular soy sauce mixed with 3 tbsp sugar
- 4 tbsp Korean seasoned soy sauce or regular soy sauce mixed with 3 tbsp sugar
- 1 to 2 lb your favorite mixture of mushrooms
Remove bottom of mushrooms and separate individually
- 8 oz potatoes
peeled and sliced into 1/4” half moon shape
- 1 onion
sliced
- 8 oz Yukon gold potatoes
peeled and sliced into 1/4” half moon shape
- 6 green onions
cut into 2” long
- 2 serrano
sliced, optional
- 6 oz Minari
Korean watercress or regular watercress, cut into 3” long
- 6 oz any green veggies you’d like to have for shabu shabu such as Napa cabbage
bok choy, crown daisy, kale, spinach and etc
- 1 lb of your favorite cut of shabu shabu beef. You can also use shabu shabu chicken
lamb, pork or bean curd, I used top blade, sir loin & ribeye
- 1 to 2 portions of kalguksu
Korean fresh cut noodles, you can substitute with any wheat noodles or ramen noodles
- 2 cups cold rice
cooked
- 1/3 cup chopped carrot
- 1/3 cup chopped Korean watercress or regular watercress
- 1 egg
- 1 tbsp sesame oil
- 1 tsp sesame seeds
- Pinch of salt & pepper
Directions
- 1
Combine water, dasima and dried anchovies in a pot for broth. (I always make broth in a pot that I’m going to serve my hot pot.) Bring it to a boil over high heat and remove dasima right after it’s boiling. Reduce heat to medium low, cover and simmer for 20 minutes.
- 2
Meanwhile, combine all ingredients for sauce in a mixing bowl and set aside. This sauce will last up to 7 days in a refrigerator and it tastes better if you store it in a refrigerator for a couple days. Also combine seasoned soy sauce and vinegar for dipping sauce and set aside. Don’t mix Asian mustard yet, we’re going to serve it on table so people can add to their taste.
- 3
Remove anchovies from pot with a fine skimmer and add sauce mixture, potatoes and onion. Bring back to boil and arrange your veggies and beef on a plate. Now, we are ready to enjoy Korean hot pot!
- 4
To serve, spread your veggie plates, meat plates and dipping sauce on your dinner table. In middle of your dinner table, place pot with broth on a portable stove (I use a portable gas stove, you can easily find at local Asian groceries or Amazon) and let it simmer over medium heat. Start cooking mushrooms and vegetables that will take longer time to cook in broth then start “shabu shabu” beef. Just simple dip beef in broth until it’s cooked to your liking – usually, it takes about 30 seconds or shorter. When beef and veggies are cooked to your liking, dip in your sauce and enjoy!
- 5
When most of your veggies and meats are gone, add Kalguksu and enjoy the noodles when it’s done cooking. You could add noodles while eating veggies and meat but if you’re using fresh noodles, it will thicken up broth.
- 6
When noodles are finished, it’s time for fried rice! Remove most of soup base from pot and add all ingredients for fried rice into pot and cook until your desired texture. You don’t have to follow every single step of this recipe, but it’s definitely an experience of full Korean hot pot! Enjoy!
Korean Hot Pot
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About this Recipe
Craving a communal, flavorful meal that brings everyone together? This Korean Hot Pot recipe makes entertaining effortlessly enjoyable, allowing your guests to customize every bite to their liking right at the table.
Why This Hot Pot Works
The beauty of this Korean Hot Pot lies in its simplicity and interactive nature. While the prep is minimal, the rich, savory broth, infused with kelp and balanced with Korean fermented bean paste and red pepper paste, forms a deeply satisfying foundation. Guests will love the freedom to cook their favorite meats and vegetables precisely how they like them, making it a truly personalized dining experience.
What to Expect
Prepare for a vibrant, aromatic feast where fresh ingredients shine. You'll simmer thinly sliced shabu shabu beef—like top blade, sirloin, or ribeye—alongside an array of mushrooms, sliced potatoes, onions, and various green vegetables such as Napa cabbage, bok choy, or Minari. The broth itself is a harmonious blend of savory and mildly spicy, with the option to dial up the heat with serrano peppers or fine chili powder. Each bite offers a delightful interplay of tender meat, crisp vegetables, and chewy noodles, all customizable with savory dipping sauces.
Customization & Variations
This Korean Hot Pot is incredibly versatile. Instead of beef, feel free to use shabu shabu chicken, lamb, pork, or even bean curd for a vegetarian option. The vegetable selection is also flexible; if you don't have Minari (Korean watercress), regular watercress works wonderfully, as do other greens like kale or spinach. For noodles, if kalguksu isn't available, any wheat noodles or ramen noodles make an excellent substitute. Adjust the spice level by adding more or less serrano or chili powder to suit your preference.
Serving & Context
This Korean Hot Pot is truly a social meal, perfect for a cozy dinner party or a fun family gathering. Serve it bubbling hot at the center of your table, accompanied by the various dipping sauces, for an engaging and delicious culinary adventure.