korean-soybean-paste-hotpot

Korean Soybean Paste Hotpot

Total time: 30 minutes

Serves 4

5.1 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

160g - Beef, brisket, boneless, lean part, thinly sliced

200g - Tofu, firm

1 pc - Small, zucchini, green, unpeeled, raw

100g - Mushrooms, enoki

5 pcs - Mushrooms, shiitake, dried

100g - Radish, white, raw, thinly sliced

1 pc - Large onions, spring or scallions,, thinly sliced raw

½ pc - Small, onion

2 tb - Mirin

3 cup - Water

45g - Korean soybean paste

15g - Gochujang Hot Sauce

2 tsp - Chilli, flakes

1 pc - Garlic, cloves, minced

20g - Peppers, hot chili, green, raw, thinly sliced

.5g - Pepper, black, ground

UTENSILS

Cooking pot, Chopping board, Knife, Sieve

INSTRUCTIONS

1. Soak the dried shiitake mushrooms in warm water for 15 mins or until the mushroom is soft. Drain the water. Slice into 1 cm thick.

2. Heat a cooking pot over medium heat, add beef, mirin and ground black pepper. Stir fry the beef until it turns brown.

3. Add the water and bring it to a boil. Add Korean soybean paste and gochujang into the water, using a sieve, to dissolve easily.

4. Add Korean chili flakes and garlic. Stir and bring the mixture to a boil.

5. Add zucchini and radish and boil for 1 min.

6. Add the enoki and shiitake mushrooms and tofu then boil for 1 min. Add green onions and chilies and boil a further 1 min. Serve hot.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 403g

Energy (kcal)

192

Carbs (g)

10.2

Proteins (g)

18.1

Fats (g)

6.8

Fibre (g)

5.1