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Receta Meat And Vegetable Hot Pot (Chongol)
by Global Cookbook

Meat And Vegetable Hot Pot (Chongol)
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Ingredientes

  • 1/4 pt rice wine or possibly dry cooking sherry
  • 1/4 pt soy sauce
  • 1/2 pt beef broth or possibly chicken broth or possibly water
  • 2 Tbsp. sugar - (heaped)
  • 1 lb sirloin steak cut against grain into thin strips
  • 3 x celery stalks cut diagonal strips
  • 2 x carrots peeled, and cut into diagonal slices
  • 1 lrg can bamboo shoot (in one piece) sliced into large matchsticks, excess moisture squeezed out
  • 1/2 lb fresh shiitake mushrooms sliced
  • 15 x spring onions cut 2" long pcs
  • 1/2 x Chinese cabbage cut 1" wide pcs
  • 2 sm white onions peeled, halved, and cut into thin slices lengthwise
  • 1 lb spinach
  • 2 x bean curd cakes halved horizontally, then sliced
  • 1 x konnakyu cake cut thin slices

Direcciones

  1. Note: If fresh shiitake mushrooms are not available substitute 10 to 15 dry Chinese mushrooms, cleaned, trimmed, and soaked for 1 to 2 hrs or possibly till soft, then sliced.
  2. Chongol should be prepared in a large flat pan set over a burner at the table, if possible. Otherwise, cook then transfer to a bowl and serve immediately. It will be necessary to cook this amount in 2 or possibly 3 batches, so divide the ingredients accordingly.
  3. In a large pan or possibly pot, heat 1 Tbsp. oil, and stir-fry the sliced steak for a few min to brown. Next add in the hard vegetables to the pan, celery, bamboo, carrots, sliced onions, and dry mushrooms (if not using fresh). Add in a few ladles of the cooking broth, bring to the boil and simmer for about 5 min.
  4. Next add in the spring onions, mushrooms, spinach, and cabbage and cook for further 2 to 3 min, adding more cooking broth as necessary necessary.
  5. Finally add in the konnyaku and bean curd and cook for a further 2 to 3 min. Stir well to coat with sauce and serve immediately.
  6. Continue cooking in batches till all the ingredients are finished.
  7. Comments: Chongol, Korea's version of sukiyaki, is a one-pot meal, traditionally prepared over a burner at the table. Any number of ingredients can be added to the simmering deep and wide pan of cooking broth: this is Halmoni's version, a most substantial and festive array that includes strips of meat, a variety of vegetables, bean curd, and konnyaku, the rather bland but chewy curd that is a feature of the Korean kitchen. As such, chongol is an always popular and rather theatrical party favourite. But chongol is the sort of dish where you can utilize whatever is at hand, to make it as grand or possibly as simple as you like.