Korean Beef and Tofu Hot Pot

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare the vegetables. Cut the onion in half, then dice into uniform pieces. Slice the garlic shoots diagonally, reserving the leaves to chop finely for garnish. Slice the napa cabbage leaves and cut the stem into small pieces.
   ▶ ≈0:23
2. 2
   Place the prepared vegetables, beef slices, kimchi, and all seasonings into a pot. Mix everything together with your hands, ensuring the seasonings are evenly distributed throughout. Press gently until everything is well coated and appears uniformly red.
   ▶ ≈2:40
3. 3
   Cover the pot and let rest for 10 minutes to allow the flavors to infuse. Meanwhile, prepare the broth by bringing water with sake, mirin, soy sauce, and salt to a boil, then simmer for 10 minutes on low heat.
   ▶ ≈3:28
4. 4
   Heat over medium-low flame, stirring occasionally when you hear the sizzle. Cook slowly until ingredients are partially cooked, being careful not to scorch the bottom of the pot with too much heat.
   ▶ ≈4:02
5. 5
   When the onion becomes translucent, add the cabbage stems and gently fold to coat with sauce. Then add the cabbage leaves.
   ▶ ≈4:17
6. 6
   Pour in the hot prepared broth (about 900-1000 ml). Bring to a boil over medium heat, then reduce to low heat, cover, and simmer for 5-6 minutes.
   ▶ ≈4:43
7. 7
   Taste the broth and add fish sauce if needed for extra umami. Gently add the rice cake and tofu using a spoon. Reduce heat to low and simmer for another 5-6 minutes.
   ▶ ≈5:08
8. 8
   Crack the eggs into the pot and cook gently over low heat until desired doneness. Garnish with the reserved chopped garlic shoot leaves before serving.
   ▶ ≈5:40