Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
6
Hot sauce
- 1tablespoons coriander, to serve
- 1tablespoons gochujang
- 2tablespoons rice wine vinegar
- 2tablespoons salt-reduced soy sauce
- 2 cloves garlic, crushed
- 1 1/2 cups white rice
- 1/2 bunch spring onion, thinly sliced
- 1 cup kimchi
- 2L salt-reduced beef stock
- 400grams beef sizzle steaks
- 2 bunches broccolini
- 150grams Swiss brown mushrooms, halved
- 410grams baby corn spears, drained
- 230grams bamboo shoots, drained
- 2 bunches bok choy, halved
Description
When the cooler weather hits, this comforting, aromatic Korean-style hotpot with kimchi and hot sauce is the perfect antidote.
Method
Step 1 of 4
Cook rice according to package instructions. Meanwhile, combine sauce ingredients in a small bowl.
Step 2 of 4
Heat a hotpot or large saucepan over medium heat. Add onion and half of the kimchi and cook for 1 minute or until aromatic. Add sauce and cook, stirring, for a further minute. Pour in stock and bring to a boil. Reduce heat to low and simmer for 10 minutes.
Step 3 of 4
To prepare meat, place a beef steak between 2 sheets of baking paper. Using a rolling pin, pound steak repeatedly until flattened. Cut steak into thirds, roll up and place on plate. Repeat with remaining steaks.
Step 4 of 4
To serve, arrange broccolini, mushrooms, corn, bamboo shoots and bok choy on a platter. Add beef and vegetables to hot stock when presenting hotpot to the table. Serve hotpot with rice, remaining kimchi and coriander.
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