Korean jeongol hot pot—sukiyaki style
Thin slices of beef or pork—or tofu—marinated in Kikkoman Teriyaki Sauce with Toasted Sesame, layered with vegetables and simmered at the table, then finished with eggs.
Ingredients
Ingredients for the fried rice:
Preparation
Step 1
300 g thinly sliced beef or pork (minced beef or tofu also suitable) – 1 garlic clove, grated – 120 ml Kikkoman Teriyaki Sauce with Toasted Sesame
If using beef or pork slices, cut into bite-sized strips. Combine the Kikkoman Teriyaki Sauce with Sesame and grated garlic in a bowl. Add the meat or tofu, coat evenly and leave to marinate for at least 10 minutes while you prepare the vegetables.
Step 2
300 g daikon radish – 300 g carrot – 100 g spring onions – 100 g spinach – 150 g mushrooms (e.g. shiitake or enoki) – 1 red pepper (200 g)
Julienne the daikon and carrot into 6 cm long thin strips. Cut the spring onions, spinach and red pepper into 6 cm lengths. Slice the mushrooms into 5 mm thick pieces.
Step 3
2 tbsp Kikkoman Toasted Sesame Oil
Put the Kikkoman Sesame Oil in a pot. Divide the marinated meat from step 1 into 5 portions and arrange in a circle with spaces in between. Place the vegetables from step 2 evenly around the meat in the same circular pattern.
Step 4
4 eggs – 100 ml water
Crack the eggs into the space in the centre of the pot. Set the pot over a medium heat and pour the water evenly around the ingredients. When the eggs and vegetables are cooked through, stir gently to combine and serve.
Step 5
2 tbsp Kikkoman Toasted Sesame Oil – 300 g cooked rice – 1 tbsp Kikkoman Teriyaki Sauce with Toasted Sesame
Heat the Kikkoman Toasted Sesame Oil in a pan. Add the cooked rice and Kikkoman Teriyaki Sauce with Sesame and stir-fry until heated through.
Tip
If you don’t have Kikkoman Teriyaki Sauce, you can make a substitute with:
• 1 garlic clove, grated
• 4 tbsp Kikkoman Naturally Brewed Soy Sauce
• 2 tbsp Kikkoman Mirin-Style Sweet Cooking Seasoning
• 2 tsp sugar
• 2 tbsp Kikkoman Toasted Sesame Oil
• A pinch of pepper
Recipe-ID: 1627
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300 g thinly sliced beef or pork (minced beef or tofu also suitable) – 1 garlic clove, grated – 120 ml Kikkoman Teriyaki Sauce with Toasted Sesame
If using beef or pork slices, cut into bite-sized strips. Combine the Kikkoman Teriyaki Sauce with Sesame and grated garlic in a bowl. Add the meat or tofu, coat evenly and leave to marinate for at least 10 minutes while you prepare the vegetables.
300 g daikon radish – 300 g carrot – 100 g spring onions – 100 g spinach – 150 g mushrooms (e.g. shiitake or enoki) – 1 red pepper (200 g)
Julienne the daikon and carrot into 6 cm long thin strips. Cut the spring onions, spinach and red pepper into 6 cm lengths. Slice the mushrooms into 5 mm thick pieces.
2 tbsp Kikkoman Toasted Sesame Oil
Put the Kikkoman Sesame Oil in a pot. Divide the marinated meat from step 1 into 5 portions and arrange in a circle with spaces in between. Place the vegetables from step 2 evenly around the meat in the same circular pattern.
4 eggs – 100 ml water
Crack the eggs into the space in the centre of the pot. Set the pot over a medium heat and pour the water evenly around the ingredients. When the eggs and vegetables are cooked through, stir gently to combine and serve.
2 tbsp Kikkoman Toasted Sesame Oil – 300 g cooked rice – 1 tbsp Kikkoman Teriyaki Sauce with Toasted Sesame
Heat the Kikkoman Toasted Sesame Oil in a pan. Add the cooked rice and Kikkoman Teriyaki Sauce with Sesame and stir-fry until heated through.
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