Colorful Cabbage Roll Hot Pot
Colorful Cabbage Roll Hot Pot
How to Make a Beautiful Cabbage Roll Hot Pot
I made a beautiful hot pot with various vegetables and cabbage rolls. It’s a visually pleasing hot pot that makes you feel good just by looking at it. While it would be pretty to add each ingredient separately, I’ve prepared it so that you can enjoy a variety of flavors and eat one by one. You can’t forget the meat, so I’ve added beef and made it easy to eat like shabu-shabu. It’s also great for using up leftover ingredients in the fridge. Try making it deliciously with the vegetables you have on hand!
Hot Pot Ingredients- 10 leaves of Chinese cabbage (Albaechu)
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 30g Korean celery (Minari)
- 1 sheet of fish cake
- 1 bunch of enoki mushrooms
- 5 sheets of fried tofu (Yubu)
- 1 small octopus
- 200g beef (for shabu-shabu)
Clear Broth Ingredients- 1 pack of broth tea bag
- 1 dried shiitake mushroom
- 1/2 piece of radish (3cm thick)
- 1 handful of dried anchovies
- 1 handful of dried shrimp
- 1 handful of dried pollack
- 2 sheets of kelp
Broth Seasoning- 1 Tbsp red crab soy sauce
- 1 Tbsp fish sauce
- 1 Tbsp minced garlic
Dipping Sauce- 3 Tbsp soy sauce
- 1/2 Tbsp minced garlic
- 1/2 Tbsp sugar
- 1/2 Tbsp wasabi
- 1 Tbsp cooking wine (Mirin)
- 1 pack of broth tea bag
- 1 dried shiitake mushroom
- 1/2 piece of radish (3cm thick)
- 1 handful of dried anchovies
- 1 handful of dried shrimp
- 1 handful of dried pollack
- 2 sheets of kelp
Broth Seasoning- 1 Tbsp red crab soy sauce
- 1 Tbsp fish sauce
- 1 Tbsp minced garlic
Dipping Sauce- 3 Tbsp soy sauce
- 1/2 Tbsp minced garlic
- 1/2 Tbsp sugar
- 1/2 Tbsp wasabi
- 1 Tbsp cooking wine (Mirin)
- 3 Tbsp soy sauce
- 1/2 Tbsp minced garlic
- 1/2 Tbsp sugar
- 1/2 Tbsp wasabi
- 1 Tbsp cooking wine (Mirin)
Cooking Instructions
Step 1
Here are the ingredients for the hot pot. I’ve prepared some small octopus from the freezer along with the beef. Take about 10 large leaves of Chinese cabbage (Albaechu).
Step 2
Please make the broth in advance and have it ready.
Step 3
Wash the Chinese cabbage thoroughly, then blanch it in the prepared broth for about 2 minutes until it becomes pliable and can be rolled. This will add sweetness to the broth. Drain the cabbage.
Step 4
Season the prepared broth with clear soy sauce or red crab soy sauce and fish sauce. This will make the broth flavorful as it simmers.
Step 5
Julienne the fish cake, fried tofu, and bell peppers.
Step 6
Slice all the other ingredients thinly. Prepare the enoki mushrooms and Korean celery. Also, have your beef and octopus ready.
Step 7
Place the beef on the blanched cabbage leaves. Add the julienned vegetables, fish cake, and octopus, then roll them up tightly.
Step 8
Cut the rolled cabbage rolls into three pieces, each about 6cm long.
Step 9
To prevent the rolls from unraveling, tie them with a strand of Korean celery. Tightly pack the cut cabbage rolls into a pot, arranging them neatly.
Step 10
Pour the seasoned broth over the cabbage rolls in the pot, ensuring it’s just enough to cover them. Bring it to a boil, then simmer until the beef and octopus are cooked through.
Step 11
This cabbage roll hot pot is similar to Millefeuille but has a more distinctly Korean flavor. The sweet cabbage, octopus, and beef blend beautifully for a savory and refreshing broth. It’s delicious dipped in the soy sauce mixed with wasabi!
