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.
2 comments:
looks delicious and also looks like i found another use for my electric fondue pot. thanks for the idea! i once made korean bbq (bulgogi) on my table with my george foreman grill. you gotta work with what you have available!
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