CookGo
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Eobok Jengban (Korean Hot Pot)

Coût $25, économiser $15

Source: Recommended by CookGo

  • 120 Min
  • 4 Portions
  • $25

INGRÉDIENTS

  • Main Ingredients

    • 🥩 600g beef shank
    • 4 bok choy
    • 6–7 leaves napa cabbage
    • 1 handful garland chrysanthemum
    • 1 handful oyster mushrooms
    • 3 shiitake mushrooms
    • 1 red chili
    • 1/2 block tofu
    • 🥚 1–2 eggs
    • 🧅 1 onion
    • 1 green onion
    • 1 knob ginger
    • 15–20 black peppercorns
    • 2–3 bay leaves

  • Seasoning

    • 2 tbsp soy sauce

ÉTAPES

1

Soak the beef shank in cold water for 1–2 hours to remove blood.

2

Blanch the beef shank for 5 minutes to remove impurities, then rinse under clean water.

3

Simmer the beef shank with green onion, onion, garlic, ginger, black peppercorns, and bay leaves in 3 liters of water for 2 hours.

4

Prepare the vegetables by washing them thoroughly and cutting them into appropriate sizes.

5

Layer napa cabbage at the bottom of a hot pot, then add mushrooms, garland chrysanthemum, tofu, and halved boiled eggs.

6

Strain the broth and refrigerate to remove the fat layer for a cleaner taste.

7

Slice the cooled beef shank thinly and arrange it neatly in the hot pot.

8

Pour the strained broth into the hot pot, add soy sauce, and bring to a boil.

NUTRIMENTS

Par portion

🔥

350

Calories

  • 30g
    Protéines
  • 15g
    Glucides
  • 10g
    Graisses

💡 Astuces

Serve with buckwheat noodles for a complete meal.Use fresh ingredients for the best flavor.Refrigerate leftovers and reheat gently to preserve the taste.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.