Korean Hot Pot

Name: Korean Hot Pot
Cuisine: Korean
Ingredients: 1 carrot, peeled and cut into 2-inch pieces, then cut lengthwise into thin strips; 4 ounces shiitake mushrooms, stemmed and thinly sliced; 1 pound napa cabbage or bok choy, thinly sliced; 1 pound napa cabbage or bok choy, thinly sliced; 1 ounce enoki mushrooms, trimmed; 2 cups fresh bean sprouts; 8 ounces extra-firm tofu, well drained, blotted dry, and cut into ½-inch dice; 5 or 6 scallions, cut diagonally into 1-inch pieces; Wheat-free tamari, toasted sesame seeds, gochujang, and/or dark sesame oil, for serving; Wheat-free tamari, toasted sesame seeds, gochujang, and/or dark sesame oil, for serving; Wheat-free tamari, toasted sesame seeds, gochujang, and/or dark sesame oil, for serving; Wheat-free tamari, toasted sesame seeds, gochujang, and/or dark sesame oil, for serving; 2 tablespoons gochujang or other Asian chili paste; 2 tablespoons gochujang or other Asian chili paste; 3 tablespoons wheat-free tamari; 1 (1-inch) piece peeled fresh ginger, thinly sliced; Hot cooked rice, for serving; Salt; 6 cups vegetable broth; 1 tablespoon dark sesame oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Prevalent throughout Asia, a hot pot is a one-pot meal in which the ingredients are simmered together in a broth. This particular version features a Korean flavor punctuated by the spicy chili paste known as gochujang. If you are gluten-sensitive, be sure to read the labels to find a gluten-free brand. After cooking, the pot is brought to the table for everyone to gather around and serve themselves, usually with cooked rice and condiments such as tamari and toasted sesame seeds to ad

Ingredients

Asia
Korea
Stew
Vegan
Gluten-free

Ingredients

Method