Easy Homemade Beef and Cabbage Hotpot
Elizabeth Wu cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Harlee Delker on SeeMeCook
A simple, healthy, and protein-packed hotpot featuring a decorative layered cabbage and beef ensemble in a savory dashi-based broth.
- Time
- 25 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, soy, fish, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Hotpot
- 250 g
- 100 g
- 90 g
- 100 g
Broth
- 945 g
- 9 g
- 80 g
- 15 g
- 15 g
- 10 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 2.3 kg before cooking, which is about 1.15 kg per serving.
Steps
Layer your Napa cabbage leaves and half of your thinly sliced beef on top of each other to form approximately 11 alternating layers.
Slice the layered cabbage and beef stack into thirds.
In a separate bowl or measuring cup, mix together the water, garlic cloves, soy sauce, Shaoxing wine, rice vinegar, dashi powder, and MSG to create the broth.
Arrange the sliced cabbage and beef layers in a large pot.
Add the remaining hotpot ingredients (enoki mushrooms, sliced shiitake mushrooms, mung bean vermicelli, sliced firm tofu, and the remaining half of the beef) to the pot.
Pour the prepared broth over the ingredients in the pot.
Cover the pot and cook on medium-high heat for about 10 minutes, or until the meat is fully cooked and the vegetables are tender.
Notes
This recipe reheats very well and makes excellent leftovers. You can substitute mung bean vermicelli with udon noodles if preferred. The author suggests using frozen beef rolls found at Asian grocery stores for convenience.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 919
- Protein
- 61 g
- Carbs
- 62 g
- Fat
- 45 g
- Fiber
- 6 g
Where the calories come from
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