korean hot pot is a classic Korean dish. The combination of cabbage, beef, and sesame oil, with a dash of soy sauce, and the addition of some of the most tender meats in the world, such as beef short ribs, is a must-have dish for many a Korean home.

In the United States, hot pot is often served as a side dish or as a part of a main meal. The basic recipe is fairly simple if you have the time to make it right. The meat is pounded into a paste then simmered in a bit of the meat stock, as well as water, until tender and a bit of an acquired taste. You can add a bit of chili pepper, to balance the heat.

Soy sauce is a Korean condiment that’s available in many stores and online. It’s a base sauce made from fermented soybeans. It is a very popular condiment for stir-fries, soups, and as a base for pickled vegetables. I’ve used it in many different dishes, so I figured I’d share my favorite recipe.

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