My Korean Hot Pot is not a traditional, as I add lots of veggies and protein and it becomes a full meal. I added one duck leg confit for 4 servings for flavor, but if you want this meal to be vegetarian, just omit and use vegetable stock.
I like to bake the tofu for the chewy texture, but it is not necessary. The Shirataki noodles are always a good fake out.
I used red cabbage, not white, because it’s prettier!
This dish is very low in carbs and moderately high in fiber, with the cabbage/kimchi. It’s a tasty and light meal.
Korean Hot Pot
1 quart chicken bone stock or vegetable stock
Avocado oil or chicken fat
8-12 ounces kimchi, roughly chopped with juices
1 pound soft or firm tofu
1-2 packages shirataki noodles, drained and rinsed and chopped roughly
½ bunch scallion, chopped
1 carrot, chopped
3 ribs celery, chopped
¼-1/2 cabbage, sliced thin
1 zucchini, spiralized
2 tablespoons sesame oil
3 tablespoons tamari
1 tablespoon Korean red pepper
1 duck leg confit, or small amount of any meat chopped into small pieces (optional)
If desired, bake firm tofu—cut into small pieces and add some sesame oil, tamari, black pepper and marinate. Bake 45 minutes at 350. Otherwise, simply cube soft or firm tofu.
Heat oil on medium low and add garlic, scallion and meat and cook until garlic is fragrant, 1-2 minutes. Add stock, carrots and cabbage and cook until soft, about 15 minutes. Add remaining ingredients, except sesame oil. Turn off heat and add sesame seed oil. Taste and adjust seasoning to your liking.