Spicy Kimchi Rolls Hot Pot with Beef
Spicy Kimchi Rolls Hot Pot with Beef
On a Chilly Day, Make a Hearty and Spicy Beef & Aged Kimchi Rolls Hot Pot!
Today, we have a fantastic collaboration between beef and aged kimchi! We’re going to make a rich and spicy Beef & Aged Kimchi Rolls Hot Pot that will warm your body and soul on a cold day. 🙂
Main Ingredients- 10 leaves of aged kimchi
- 250g beef round steak
- 1 large leek
- 10 stalks of scallions
- 180g radish
- 3 dried shiitake mushrooms
- 3 pieces of dried kelp (approx. 10cm x 10cm)
- 6 frozen dumplings
- 200g bean sprouts
- 1 chili pepper (e.g., Cheongyang pepper)
- 150g firm tofu
- 1/2 onion
Cooking Instructions
Step 1
First, let’s make a deep and refreshing broth. Trim the tough stems from the dried shiitake mushrooms and wipe them clean. In a large bowl, combine the 3 pieces of dried kelp, shiitake mushrooms, and 1,700ml of cold water. Let it soak for about 30 minutes to extract the flavors.
Step 2
Now, let’s prepare the vegetables for the hot pot. Cut the large leek into 5cm lengths and then halve them lengthwise. This helps the leek to better absorb the broth flavor. Trim the base of the king oyster mushrooms and prepare them.
Step 3
The chili pepper will add a nice kick. Slice it diagonally into bite-sized pieces. Thinly slice the onion; this will add sweetness to the broth as it cooks.
Step 4
Cut the radish into rustic, chunky pieces. This will provide a pleasant texture to the hot pot. Slice the firm tofu into uniform pieces, about 0.7cm thick. They will look beautiful when arranged in the pot.
Step 5
We’ll blanch the scallions to tie the kimchi rolls. Bring a pot of water to a boil. First, dip the leafy tops of the scallions into the boiling water for about 10 seconds, then add the rest of the stalk and blanch for another 15 seconds. Be careful not to overcook, or they will become too soft.
Step 6
Immediately rinse the blanched scallions under cold water to stop the cooking process. Then, gently squeeze out any excess water. This keeps the scallions tender and firm.
Step 7
Now it’s time to boil the broth. Transfer the soaked kelp, shiitake mushrooms, and the cut radish into a pot. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 30 minutes until the radish is tender and the broth is rich and flavorful.
Step 8
While the broth is simmering, let’s make the star of the show: the kimchi rolls! If using whole aged kimchi, separate the leaves. For pre-cut kimchi, choose larger leaves. Lay a kimchi leaf flat and layer 2-3 thin slices of beef round steak on top. Then, roll the kimchi and beef together tightly. Roll them into manageable sizes.
Step 9
Use the blanched scallions, with excess water squeezed out, to tie the center of each kimchi roll securely in a cross pattern. This will keep the rolls intact while cooking and make for a neat presentation.
Step 10
After 30 minutes of simmering, carefully remove all the solids (kelp, mushrooms, radish) from the broth. You want a clear, flavorful broth for your hot pot. You can keep the cooked radish to add back into the hot pot if you prefer, or discard it for a cleaner broth.
Step 11
Next, let’s prepare the seasoning paste that will define the hot pot’s flavor. In a bowl, combine 3 Tbsp gochugaru, 2 Tbsp soup soy sauce, and 1 Tbsp minced garlic. Add 3 Tbsp of the hot, cooked broth and mix well. Using hot broth helps the paste dissolve smoothly and enhances its savory notes. Mix until you have a delicious seasoning paste.
Step 12
Now, let’s artfully arrange all the ingredients in the pot. Start by spreading a generous layer of bean sprouts at the bottom. They will shrink as they cook, so don’t be shy! Arrange the thinly sliced onions on top of the sprouts.
Step 13
Carefully place the prepared kimchi and beef rolls on top of the sprouts and onions. Centering them in the pot will make for a more appealing presentation.
Step 14
Around the kimchi rolls, artfully arrange the king oyster mushrooms, frozen dumplings, the cut leeks, diagonally sliced chili peppers, and the cubed tofu. The variety of colors will make the hot pot look even more appetizing.
Step 15
Gently pour the clear, flavorful broth over all the arranged ingredients, ensuring they are mostly submerged. Finally, place the prepared seasoning paste in the center of the hot pot.
Step 16
It’s almost time to cook! Bring the hot pot to a boil over high heat. Once it starts bubbling, use chopsticks or a spoon to gently stir and distribute the seasoning paste throughout the broth. Taste and adjust the seasoning, adding 1/2 Tbsp of salt if needed. You can also add more soup soy sauce or salt to suit your preference.
Step 17
Continue to simmer over medium-low heat for about 20 more minutes, or until all the ingredients are tender and the broth has developed a rich, deep flavor. Your delicious Spicy Kimchi Rolls Hot Pot with Beef is ready! Enjoy it with a warm bowl of rice.
