Cabbage enoki beef hotpot
🧡 Ingredients (2 servings)
¼ head of cabbage
1 pack of enoki mushrooms
Thinly sliced beef
400 ml water
1 Korean broth coin
2 tbsp tsuyu
🥣 Dipping sauce
2 tbsp soy sauce
1 tbsp oligo syrup or honey
1 tbsp vinegar
1 tbsp sesame oil
Gochugaru, to taste
Sesame seeds, to taste
💙 Directions
1. Thinly slice the cabbage.
2. Trim off the tough ends of the enoki mushrooms and separate them into small bundles.
3. Slide a small bundle of enoki mushrooms into the center of each frozen beef roll.
4. Spread the cabbage in a wide, shallow pan and place the beef and enoki rolls on top.
5. Add the water, broth coin, and tsuyu. You can substitute bone broth for water and broth coin.
6. Bring to a simmer and cook for about 5 minutes, or longer as needed, until the beef and mushrooms are fully cooked.
7. Mix the dipping sauce ingredients together.
8. Grab some cabbage and a beef-enoki roll, dip them in the sauce, and enjoy!
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