Korean Noodle Hot Pot, Made with Monk Fruit Sweetener
International dishesHot PotsKoreaabout 90 minutes
Korean noodle hot pot suits a crowd, since one pot holds noodles, cold cuts, sausage and kimchi. The difficulty is the broth, which needs a long simmer to develop.
Two liters of water simmer with seaweed, dried shiitake, dried shrimp, onion and garlic for 25 to 30 minutes. Lifting the seaweed out as soon as the water boils keeps the broth from turning slippery.
This batch weighs about 3.6kg, at roughly 88 calories per 100g. Set it in the middle of the table and add the noodles as you eat.
Method
Make the sauce: put 50g of chili powder, 2 tablespoons of fish sauce, 3 tablespoons of soy sauce, 30ml of rice wine, 1 tablespoon of kOBE Monk Fruit Blend, 1 teaspoon of fermented soybean paste, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 60ml of water and 2 tablespoons of minced garlic in a bowl and stir.
Trim the roots from the enoki mushroom and rinse it quickly in cold water. Soak the dried glass noodles for about 20 minutes until soft.
Peel the onion and cut it into 4. Peel 8 cloves of garlic. Wash the spring onions, cut 2 of them in half and slice the rest thinly.
Cut 170g of cold cuts, 150g of sausage and 130g of tofu into thin pieces about 2 finger joints wide. Cut 100g of kimchi and the rice cake into bite sized pieces.
Make the broth: pour 2 liters of water into a large pot, add the 2 sheets of seaweed, 5g of dried shiitake mushroom, the halved spring onions, the garlic, the onion, 1 tablespoon of peppercorns and 20g of dried shrimp, and boil it over high heat for 25 to 30 minutes.
Once the water boils, lift out the seaweed, lower the heat and simmer for another 30 minutes, then strain the broth clear.
Into the hot pot go 100g of kimchi with the cold cuts, sausage, tofu, rice cake, enoki mushroom, sliced spring onion, 100g of ground meat, 1 teaspoon of fermented soybean paste, 2 tablespoons of baked beans, the soaked glass noodles, all of the sauce, the 2 liters of broth and 2 slices of cheddar cheese.
Bring it to a boil over high heat, stir it, cook it for another 5 minutes, then lower the heat, add the ramen noodles and bring it back to a boil to serve.
Tips
Lift the seaweed out as soon as the water boils so the broth does not turn slippery.
Supermarket miso paste stands in for Korean fermented soybean paste.
Fish balls, beef balls or shrimp balls can take the place of the ground meat.
Add the ramen noodles last, as noodles dropped in early fall apart before the pot is finished.
The rice cakes go in with the noodles, because earlier they swell, go soft and cloud the broth.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.