FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE MAGAZINES
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

KOREAN HOT POT

 

Quick Fix Vegan
by Robin Robertson

This meal is fun to eat because everyone cooks their own food right at the table, making it more of a 'tabletop' dinner rather than 'stovetop,' although the broth does get heated on the stovetop prior to serving. In this recipe, the vegetables and broth are served over hot cooked rice.
serves 4

INGREDIENTS

    • 6 cups vegetable broth
    • 1 head bok choy, thinly sliced
    • 1 pound extra-firm tofu, diced
    • 12 to 16 small shiitake mushroom caps
    • 2 cups bean sprouts
    • 1½ cups snow peas
    • 1 tablespoon kochujang paste (Korean chill paste) (optional)
    • 3 cups hot cooked rice

    TOPPINGS
    • Toasted sesame seeds
    • Minced scallions
    • Soy sauce
    • Peanut sauce
     

DIRECTIONS

Bring the broth to a simmer in a Dutch oven or heatproof earthenware pot over medium heat (see note). Once it is hot, place the pot of broth in the center of the table over a heat source (a single-burner butane stove works well for this). Arrange the bok choy, tofu, mushrooms, bean sprouts, and snow peas on a platter and set on the table near the simmering hot pot. Transfer some of each of the ingredients into the broth to cook. For a spicy broth, you can add a spoonful of kochujang paste. Set out the toppings on the table in small bowls.

Spoon some rice into the bottom of individual soup bowls. Instruct diners to select ingredients from the hot pot to add to the rice and to garnish their serving with toppings of choice. As the cooked ingredients are removed and eaten, add more of the raw ingredients to the hot pot.

NOTE: A variety of heatproof earthenware pots can be found in Asian markets and online. These pots can be used directly over a gas flame and are ideal for cooking on a tabletop butane stove. If you don't have a ceramic pot, you can use a regular Dutch oven instead. Another option for tabletop cooking is an electric multicooker, which is similar to a slow cooker but can cook at higher temperatures and is wider and more shallow.
 

 

RELATED RECIPES

  Meatless, Vegetarian Recipes pg 1   |   VEGETARIAN BEAN RECIPES >>>>>   |   Aromatic Green Casserole   |   Artichoke Heart Casserole   |   Artichokes Stuffed, Pine Nuts & Currants   |   Vegetables In Cashew Gravy   |   Avocado Tacos   |   Barley Mushroom Bake   |   Barley Pine Nut Casserole   |   Bitter Mellon, Stuffed   |   Bitter Melon & Potatoes   |   Bubble and Squeak   |   Bubble & Squeak Cakes, Beet Relish   |   Bulgur, Asparagus & Feta   |   Lemon Bulgur & Chickpea Pilaf   |   Bulgur Pilaf w/Dried Fruit   |   Stuffed Cabbage   |   Cabbage, Tomatoes & Beans   |   Cabbage, Grape & Napa Stir Fry   |   Carrot Lentil Casserole, Slow Cooker   |   Carrot Casserole (Amish)   |   Corn Tortillas Casserole   |   Curried Celery w/Pears   |   Dolmades (Greek)   |   EGGPLANT RECIPES >>>>>   |   Family Vegetable Casserole   |   Fig Kebabs   |   French Rarebit (1906)   |   Frittata   |   Frittata Primavera   |   Hazelnut Vegetable Pie   |   Green Curry with Eggplant   |   Greens with Dumplings   |   Greens Gumbo   |   Gumbo, Red Peppers 'N' Beans   |   Gumbo, Vegetarian   |   Immunity Meatloaf   |   Indian Potato Spring Rolls   |   Korean Hot Pot   |   LENTIL RECIPES >>>>>   |   Madras Curry   |   Malaysian Vegetables (Vegan)   |   Golden Millet   |   Mixed Vegetable Curry   |   Multi Grain Pilaf   |   Smoky Mushroom Chili   |   Sauteed Portobello Caps   |   Portobello Veggi Burgers   |   Mushroom Primavera w/ Spaghetti Squash   |   Wild Mushroom & Nut Pie   |   Mustard Greens, Curried & Sweet Potatoes   |   Oregon Hazelnut Barley Casserole  
  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.  For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

 

Popular Pages