Seonkyoung Longest

Combine 1 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp mirin, 2 tsp doenjang, Korean fermented bean paste, 2 tsp Gochujang, Korean red pepper paste, 1 tbsp fine gochugaru or regular gochugaru, 2 tbsp chopped garlic, 1 tsp dasida, Korean beef bouillon, optional in a mixing bowl. if you don’t have mat ganjang, just mix 3 tbsp sugar into 4 tbsp regular soy sauce) and vinegar (you can use any vinegar you have for this recipe) for dipping sauce and set aside. I’m using for this recipe is what Korean shabu shabu restaurant (Deungchon Kalguksu) serves but the beauty of hot pot is you use whatever you have and want. The rice bowl is mixture of 2 cups rice, 1/3 cup chopped carrot, 1/3 cup chopped Korean watercress or regular watercress, 1 egg, 1 tbsp sesame oil, 1 tsp sesame seeds and pinch of salt & pepper.

Mix 3 cups of chopped/shredded green cabbage and 1 tsp salt in a mixing bowl and let it sit for 10 minutes. Season with 1 tsp sesame oil, 1 1/2 tsp soy sauce, 1 tsp agave nectar and black pepper. When oil is wavy, turn off the heat and let it sit for 3 minutes then turn the heat back on, wait until oil is wavy again. Just mix 2 tbsp miso, 1 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame or chili oil, 1 tsp agave nectar and 1 chopped green onion in a mixing bowl and it’s done!

My Thai Basil Pork Belly is a darker color than the one I had in Thailand, because I made my pork belly a lot more crispy. Then place in a mixing bowl and add 1 tsp Thai thin soy sauce, 1 tsp Thai fish sauce, 1/4 tsp black pepper and 1 tsp lime juice. BTW, you could use regular soy sauce and fish sauce you have in your kitchen, I just prefer to use Thai thin soy sauce and Thai fish sauce when I cook Thai cuisine. Add marinated pork belly and cook until pork belly is crispy, about 5 to 6 minutes.

When you’re ready to cook jjamppong sauce, go ahead and start cooking pasta in salted boiling water by following the directions of the package you’re using. Add 2 tbsp unsalted butter, garlic, ginger and green onion then stir fry all together until you can smell aroma, about 1 to 2 minutes. Add onion, bok choy, 3 tbsp fine gochugaru, 2 tbsp soy sauce and 2 tbsp fish sauce then stir fry until all ingredients are well combined, about 1 minute. Fine gochugaru is just more fine texture, it is used to make Gochujang or when you want the gochugaru color but don’t want the look of gochugaru… if that make sense?