JK's "Are You Sure?" Beef Hot Pot

Ingredients

For the Broth

• 2 lbs beef shank or sirloin

• 10 peppercorn

• 6-8 whole garlic cloves 

• 1 yellow onion, cut in half

• 5 green onion stalk, cut in half

• 8 tbsp Soup Soy Sauce (add more after tasting- about 1/3 hour into cooking)

• 4 cups water

• 1 cup Ottogi bone broth or use a good bone broth, can or packaged (optional)

Dipping Sauce:

• 2 tbsp sesame oil

• 2 tbsp Cham Sauce (or make it at home)

  • 2 tbsp lemon juice

  • 4 tbsp soy sauce

  • 1/2 tbsp sugar

  • Rice or red wine vinegar (white is fine)

  • 1 tbsp Pineapple or mango juice

• 2 tbsp apple or apple cider vinegar

• 1/2 tbsp garlic paste (or chopped)

• 1/2 tbsp ginger paste (or chopped)

• 2 tbsp chopped chives or spring onion

• 1/2 tsp salt

• 1/2 tsp sugar

• A pinch of black pepper

For The Hot Pot:

• Napa cabbage, any cabbage or bok choy

• 2-4 portabella or any round mushroom

• 1 bundle enoki mushrooms (optional)

• 1 bundle of chives or spring onions, cut in half

Directions

1.  Before boiling your meat: place your meat in a bowl and cover it with cold water to let the blood run out. Do this for about 30 minutes (if you have more meat or meat with bones let it sit for about 45 mins-1 hour)

2. Once your meat is ready to boil: place it in a deep pot with your broth ingredients. Set it on medium heat for about 1 hour for tender meat slices. Remember to remove any scum that floats to the top.

3. While your meat boils and your broth creates make your dipping sauce: In a small bowl combine all your dipping ingredients and mix well. If you have to make Cham sauce from scratch make it in a separate bowl or plastic, take out the 2 tablespoons you will need to add to your sauce, and save the rest for another time. Place the dipping sauce in the fridge until you’re ready to serve.

4. Check your meat and broth when you’re half way to your cooking time. Taste the broth and add more soup soy sauce if needed. At this point add your bone broth (if you have), mix, cover, and lower your fire just a bit so it simmers.

5. Clean and prep your hot pot veggies. Cut the cabbage. Carve an X on your mushrooms. Set aside.

6. After your hour of cooking, shut your fire off and remove the meat from the broth. Let it rest until cool enough to touch so you can cut it into about 1/2 inch thick (or thinner if you’d like). 

7. Using a large bowl, carefully strain your broth making sure not to get any of the vegetables or peppercorn. The broth should look clean.

8. Prepare your hot pot: In a clean pot spread the cut cabbage and about half of the cut chives (or spring onions) at the bottom, spread it out to look nice, make sure everything is in a thin layer. Angle your mushrooms and the rest of the chives to one side and add place your meat on the other. Pour the broth (just enough to cover without overflowing. Set it on the stovetop on low to simmer gentle for about 15-20 minutes to cook the veggies (I prefer 25 minutes to make the cabbage super tender).

9. When you’re ready to serve, carefully place the pot something heat resistant to not damage your table/counters . Serve with the dipping sauce and some rice if you’d like and enjoy!

VEGAN NOTE: You can use Seitan or vegan “beef” products meant for stew as they will hold their shape and absorb the broth nicely. And use vegetable broth.