Ingredients
- 1x large wongbok cabbage
- 500g thinly sliced beef or pork (fresh or frozen)
- 1x bunch of enoki mushrooms
- 200g tofu
- 500mL water
- 1 Tbsp Dashi stock powder or any other stock
- 2 Tbsp soy sauce (Lee Kum Kee)
- 2 Tbsp garlic
- 1 tsp hoisin sauce (Lee Kum Kee)
- 2 Tbsp fish sauce (squid brand)
- 3 Tbsp Almond butter
- 1 Tbsp chilli oil
- 1 tsp cracked pepper
- *optional (udon noodles) to go with the remaining broth
Method
- Slice the end of the cabbage and seperate leaves to wash. Layer the leaves and sliced meats in stacks of 4-5. Cut in half and layer into a large shallow pot.
- Add enoki mushroom and sliced tofu into the pot.
- To make the soup, combine 500mL water, 1 Tbsp garlic, 1 Tbsp dashi or other stock, 1 Tbsp fish sauce and 1 Tbsp soy sauce.
- Add the soup stock to the pot and turn on the heat to a rolling boil with a lid. Once boiling, lower heat and simmer on medium heat for 5minutes.
- While the pot is going, to make the sauce, combine 3 Tbsp almond butter, 1 Tbsp soy sauce, 1 Tbsp fish sauce, 1 tsp hoisin sauce, 1 Tbsp chilli oil, 1 Tbsp garlic and 1 tsp cracked pepper.
- Serve hot straight from the pot with the dipping sauce. After all the meat and vege is eaten with the sauce, the remaining broth goes well with noodles!
Product used in recipe
- LEE KUM KEE - LKK PREMIUM SOY SAUCE 500ML
- SQUID BRAND - SQUID BRAND FISH SAUCE 300ML
- LEE KUM KEE - LKK HOI SIN SAUCE 240G
