G and I have been frequenting a very good Korean Hot Pot restaurant on Washington Blvd, On Dal 2. They specialize only in flavorful hot pots brewing right at your tableside with varying levels of spicy heat and choices which include, huge shrimp, crab, seafood and a whole lot more. It is recommended that you wear the bibs provided and jump into the messy, tasty family style broth.
Anyway, I have been obsessed with trying to create such a meal at home. Their's is a family guarded recipe which up front I acknowledge I couldn't come close to recreating. With the help of the internet and a couple of Korean cookbooks I happen to own, I prepared my Soul Fusion Kitchen rendition of a Hot Pot cooked tableside using an electric frying pan.
Sylvie's Brewing Hot Pot
I didn't really follow a recipe but instead relied upon taste for the amounts of each ingredient I added. I started with a chicken broth base to which I added Korean Chili Pepper paste (Kochujang)(1-2 T) and chili powder (Kochukaru)(1 T) along with some soy sauce (2 T), sake (2 T), sesame oil(2 drops), garlic (4-6 cloves minced), soybean paste (1 T) and anchovy paste (<1 T).
I rummaged through my refrigerator and freezer for items to add to the hot pot. I chose to add some scallops, shrimp, chicken cubes, fish, bok choy, broccoli rabe, mushrooms and zucchini.
With a bowl of rice, G and I indulged in my rendition of messy, tasty, spicy hot pot.