Hotchpotch
Hotchpotch
Story
Hotchpotch is a beloved, fuss-free traditional Chinese dish that combines a medley of fresh vegetables, savory protein, and rich, umami-forward broth into one warm, hearty serving, commonly associated with cozy family meals and casual home cooking.
Ingredients
fatty beef
to taste
enoki mushroom
to taste
firm tofu
to taste
baby cabbage
to taste
shiitake mushroom
to taste
crab stick
to taste
scallion
½ piece
broad bean paste
3 tablespoons
salt
to taste
chili powder
to taste
chicken bouillon
to taste
Instructions
1
Step 1
Ingredients for 3 servings of doenjang jjigae (Korean soybean paste stew), 1 medium earthenware pot. Prepare all ingredients in advance: thaw 1 handful of fatty beef and 4 crab sticks; soak 7 shiitake mushrooms beforehand, then cut into chunks; wash baby bok choy and enoki mushrooms, trim the roots off the enoki mushrooms; cut ½ block of firm tofu into slices; slice the scallion.
2
Step 2
Pour cold water (over half full of the pot) into the earthenware pot and bring to a boil, then add 3 large spoons of doenjang/soybean paste (adjust the amount to your preferred taste) and bring to a boil again (do not add too much water, as the cabbage will release its own moisture).
3
Step 3
After the stew comes to a boil, add the fatty beef and crab sticks first, followed by the mushrooms; simmer for a short while before adding the baby bok choy and tofu (if you prefer softer tofu, add it at a later stage), then season with salt, chili powder, chicken bouillon and other condiments as desired.
4
Step 4
Once all ingredients are added, cook over medium heat for a short while until the baby bok choy is soft and tender, then the stew is ready to serve.
