Several days of hard travel, several days of fast “food”, (when I could stop for said), and I am ready to go to full-on Hedon mode, and for that I go Korean, but alas K-Town is still semi-closed, and I am NOT sitting at a cold table next to an active street. So let’s do this ourselves. (SO PROMISING MYSELF and evening in K-Town, just as soon as weather and Covid clear up)
Hot pot or hotpot (simplified Chinese: 火锅; traditional Chinese: 火鍋; pinyin: huǒguō; lit. ‘fire pot’), also known as soup-food or steamboat, is a cooking method that originates from China, prepared with a simmering pot of soup stock at the dining table, containing a variety of East Asian foodstuffs and ingredients.
While a hot pot full of flavored broth is kept simmering, raw ingredients are placed into the pot and are cooked in a manner similar to fondue (hot pots usually use a water-based soup, while fondues use cooking oil). Hot pots may be prepared and eaten either at home or in a restaurant. Since it is considered as a main dish, it can be enjoyed without other separate courses like rice or noodles. The cooked food is often eaten with a dipping sauce for additional flavoring.
Typical hot pot ingredients include thinly sliced meat, leaf vegetables, mushrooms, vermicelli, sliced potatoes, bean products, egg dumplings, tofu, and seafood. Raw ingredients are pre-sliced into thin sections that will cook quickly and consistently in the simmering broth, which is maintained at a gentle boiling temperature. Most raw foods can be cooked in a hot pot, although they may have different cooking times, and must be immersed in the soup and then removed accordingly.
Hot Pot Tofu
- 1 Block Tofu Extra Firm, Pressed, cubed to 1"
- 2 tbsp Minced Garlic
- 2 tbsp Grated Ginger
- 1 tbsp neutral oil
- 3 tbsp Soy Sauce Low Sodium
- 1 tbsp Sambal oelek More to your taste
- 1 ea Bok Choy Greens Sliced Thin, ~(4 cups)
- 4 cups Broth Beef, Chicken, Pho, Veggie, (Low Sodium)
- 2 cup Mixed Mushrooms or Button Washed, sliced
- 1 pkg Asian Noodles Low Mein, Ramen, etc.
- 1/2 cup Cilantro Washed, Chopped
- 2 tbsp Chili Oil More to your taste
- 2 tbsp Corn Starch
- 2 tbsp Sesame Oil Toasted, for drizziling
- 1 tbsp Brown Sugar
- Toss Tofu in corn starch, set aside
- Heat oil in a Dutch oven over medium heat.
- Saute tofu on all sides until crispy, (~6 minutes), Remove and set aside
- Top up with an additinal tsp of oil
- Add mushrooms and cook until they start to take color
- Add ginger and garlic; cook, stirring, until fragrant, ~ 60 sec
- Stir in sugar, broth, soy sauce, chili oiland chile-garlic sauce; cover and bring to a boil
- Add shreaded bok choy, and tofu, cover and simmer until greens wilt ~1-2 minutes
- Bring back to a boil, add teh noodles and cook until tender, ~ 3 minutes
- Remove from heat and stir in the herbs.
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