Today, it’s snowing outside here in Seattle, and I’m totally in the mood for this Beef Hot Pot. (소고기 전골, sogogi-jeongol) This hearty dish is cooked and served at the table with beef and a variety of vegetables in a savory anchovy stock, along with a tangy, soy-based dipping sauce (aka. ponzu). Sharing the pot simmering on the table may seem unfamiliar to you, however, believe me! It would be the perfect and warm moment with your loved ones in this wintertime.
What makes this healthy dish stand out is its simplicity and the quality of the ingredients. Cut all the fresh vegetables into bite-sized pieces and put them all in a large pot, including the beef and the stock. That’s it! Then all you need to do is just enjoying the utter deliciousness in a natural way!
When it comes to the meat part, you can substitute the beef with pork, chicken, seafood, tofu and etc. to your liking, and I guarantee that every combination comes out with an excellent result. There are dozens of varieties of hot pots in East Asian countries, and each hot pot has a distinct flavor and style. In this video, I’ll be sharing an easy, simple and low fodmap friendly version.
Here are some tips for the anchovy stock just in case you first try. Once you learn this amazingly versatile stock, you can explore authentic Korean flavored noodles, stew, soup, and so on.
- You can buy dried large anchovies and kelp in Korean grocery stores. No worries about the leftover! You can store dried anchovies in the freezer, and kelp in a cool place for quite a long time.
- Unlike anchovies, kelp should be taken out immediately when the water starts boiling. If not, the stock will become slimy and bitter.
- Also, be sure to remove guts in anchovies to get rid of the bitter taste. I’ll put the anchovies in a tea bag not to leave their particles in the stock.
I hope you enjoy it!
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Ingredients (serves2)
- 250 g thinly sliced beef
- 2 cups napa cabbage
- 2 cups bok choy
- 2 cups bean sprouts
- 2 cups oyster mushrooms
- ½ medium carrot
- 40 g sweet potato noodels
for the stock
- 12 large dried anchovies
- 8 pieces dried kelp (2″xx2″)
for the dipping sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
theslowfodmap.com 