Chinese Hot Pot
User Reviews
5.0
3 reviews
Excellent
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Prep Time
45 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
6
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Calories
527 kcal
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Course
Main Course
Chinese Hot Pot
Report
Chinese hot pot is a beloved culinary tradition and communal dining experience that brings people together around a simmering pot of flavorful broth.
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Ingredients
- 1 pound tong ho (Leafy green vegetable)
- 1 pound baby bok choy
- 1 daikon (1 pound, medium large)
- 1 pack enoki mushrooms (5.29 oz)
- 1 pack seafood mushrooms (5.29 oz)
- 1 pack fried tofu (8 oz)
- 1 block soft tofu (19 oz)
- 1 pack Soya ring rolls (5.93 oz)
- 1 pack Fish balls (8 oz)
- 1 pack Fish balls with roe (8 oz)
- 1 pack Imitation of lobster balls (8 oz)
- 1 pack Beef balls (8 oz)
- 1 pack Shrimp (12 oz, XL no shell)
- 1 pound thinly sliced beef
- 1 pack udon noodles (2.42 pounds, have 5)
Soup base:
- 16 cups water (8 cups each side on the pot depends on the size of the pot)
- 1 pack Tomato flavored soup base (7.1 oz)
- ¼ cup Korean soybean paste (doenjang)
- ¼ cup fried shallots
Dipping sauce:
- 2 tablespoons Sa cha sauce
- 3 tablespoons soy sauce
- 2 tablespoons Chili oil
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Instructions
- Put 1 pound of tong ho into the bowl. Then, pour 8 cups of water and soak it for 15 minutes. After that, rinse and wash it at least 3 times before using it because it has sand and mud.
- Next, put 1 pound of baby bok choy into the bowl. Pour 8 cups of water and soak it for 15 minutes. After that, rinse and wash it at least 3 times because it has sand and mud.
- Peel 1 daikon (1 pound). Then, cut it into chunks.
- Open 1 pack (5.29 oz) of enoki mushrooms. Then, cut the bottom root. Wash and rinse it.
- Cut open 1 pack (5.29 oz) seafood mushrooms. After that, remove the root. Then, wash and rinse it.
- After, cut 8 oz of long deep fried tofu into squares or cubes.
- Cut 1 block (19 oz) of soft tofu into cubes.
- Personally, I like soya ring roll (deep fried tofu skin) for Chinese hot pot. Open 1 pack (5.93 oz) of soya ring roll and put them on the plate.
- Then, open 1 pack (8 oz) of fish ball, 1 pack (8 oz) of fish ball with roe, 1 pack (8 oz) of beef balls and 1 pack (8 oz) of imitation of lobster balls. Put them on the plate.
- We like shrimp as a seafood option. Open 1 bag (12 oz) of raw XL no shell shrimp, rinse it and place them in a bowl.
- Buy or cut your own thin sliced meats. We like thin sliced beef with some fat. Usually it is ribeyes or beef steak for hot pot. Place 1 pound of thin sliced beef on the plate.
- Our family likes udon noodles for hot pot. Therefore, open 1 package (2.42 pounds) of frozen udon noodles and place them on the plate.
- Pour 8 cups of water into each side of the pot. (Adjust the amount of water depending on the size of your pot.)
- Then, add 1 pack (7.1 oz) of tomato flavored soup base into one side of the pot. ( I used non-spicy tomato flavored, you can use spicy soup base.)
- The other side of the pot, we like to use miso paste or Korean soybean paste. Add ¼ cup of Korean soybean paste (doenjang) into the water. Mix it well. Then, add ¼ cup of fried shallots. Turn on a high fire and let it boil.
- While waiting for the soup base to boil, put 2 tablespoons of sa cha sauce, 3 tablespoons of soy sauce, and 2 tablespoons of chili oil into a bowl.
- Mix it well and divide it into a small dipping dish.
- Once the soup base boils, you can start adding ingredients like daikon, dried tofu, noodles, vegetables, shrimp and beef.
Notes
- Shop for ingredients, tools and choose your favorite ingredients.
- Then, open packages, wash and cut ingredients if necessary.
- For leafy greens vegetables, I usually soak them for 15 minutes. Then, rinse and wash them at least 3 times because it has sand and mud.
- After that, start with the broth. You can use soup base packages or customize your own.
- Usually, I will put the food that takes longer to cook into the broth first such as daikon, dried or fried tofu.
- Be patient and wait until the broth is boiling.
- Then, add a small amount of food each time.
- Do not overcook the food.
- Only cook the food you plan to eat.
- Add more water or broth when you see the soup base is low level.
Nutrition Information
Show Details
Calories
527kcal
(26%)
Carbohydrates
57g
(19%)
Protein
27g
(54%)
Fat
22g
(34%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
1668mg
(70%)
Potassium
392mg
(11%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
3372IU
(67%)
Vitamin C
50mg
(56%)
Calcium
137mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Calories | 527kcal | 26% |
| Carbohydrates | 57g | 19% |
| Protein | 27g | 54% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 1668mg | 70% |
| Potassium | 392mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 3372IU | 67% |
| Vitamin C | 50mg | 56% |
| Calcium | 137mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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