Hot Pot with Korean Bone Broth
Hot or cold weather, soup is always the right answer. This quick Korean Hot Pot-inspired soup takes just a few simple ingredients and is both warm and filling, like a hug in a bowl.
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INGREDIENTS
- 34 oz Korean Bone Broth
- 1 tsp Ground black pepper
- 1/4 tsp Sea Salt
- 1 package Vermicelli ; soaked in cold water
- 3/4 lb Ribeye ; thinly sliced
- 2 cups Baby bok choi tips
- 1 cup Enoki mushrooms
- 1/2 cup Green onions ; sliced
- 1 cup Kimchi
1. Heat the broth, black pepper, and salt in a pot over medium heat until it reaches a simmer.
2. Turn the heat to low and add in the bok choy. Cook for 1 minute, or until just barely wilted. Remove from the broth and set aside.
3. Prepare each serving by placing a handful of vermicelli in the bottom of the bowl and topping with bok choy and ribeye. Pour the hot broth over the ingredients, then top with mushrooms, green onion, and kimchi.
4. Serve immediately and enjoy!
NOTES
• You can find pre-sliced ribeye for hot pots in international markets or by special request in the meat department of most grocery stores. Alternatively, you can slice at home by placing the ribeye in the freezer for 15-20 minutes and slicing with a very sharp knife.
• The hot broth will quickly cook the beef in the bowl. You can also dunk the meat into the hot broth in the pot to pre-cook. The meat will cook quickly in the pot and should only need 20-30 seconds in the liquid.
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (346g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 242 | ||
| Calories from Fat: 170 (70%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 18.8g | 25 % | |
| Saturated Fat 7.7g | 38 % | |
| Monounsaturated Fat 8.2g | ||
| Polyunsanturated Fat 0.7g | ||
| Cholesterol 57.8mg | 18 % | |
| Sodium 157.8mg | 5 % | |
| Potassium 333.5mg | 9 % | |
| Total Carbohydrate 1.8g | 1 % | |
| Dietary Fiber 0.7g | 3 % | |
| Sugars, other 1.1g | ||
| Protein 15.4g | 22 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 242
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