Hearty Leftover Holiday Food Hot Pot
Transforming Leftover Holiday Dishes into a Refreshing Hot Pot
A delightful way to recycle those delicious holiday leftovers that are taking up space in your fridge! This hot pot transforms various festive dishes into a comforting and flavorful meal. Enjoy the refreshing broth and the fun of picking out different ingredients, all while giving your leftover food a second life. It’s a fantastic way to reduce waste and create a delicious new dish!
Assorted Leftover Holiday Foods (Use What You Have)- Various types of Jeon (Korean pancakes)
- Leftover Japchae (glass noodle stir-fry)
- Mushrooms (any kind, leftover)
- 1/2 Onion
- 1/2 block of Tofu
- 2-3 Cabbage leaves
- 1/2 stalk of Green Onion
Broth Ingredients for Refreshing Flavor- 10-15 Dried Anchovies (for broth)
- 5-7 Dried Shrimp (for broth)
- 1 sheet of Dried Seaweed (Kombu, approx. 10x10cm)
- 2-3 Dried Shiitake Mushrooms
Seasoning- 1 Tbsp Fish Sauce
- Pinch of Black Pepper
- 10-15 Dried Anchovies (for broth)
- 5-7 Dried Shrimp (for broth)
- 1 sheet of Dried Seaweed (Kombu, approx. 10x10cm)
- 2-3 Dried Shiitake Mushrooms
Seasoning- 1 Tbsp Fish Sauce
- Pinch of Black Pepper
Cooking Instructions
Step 1
Start by adding your leftover holiday dishes to the pot. Jeon and Japchae are excellent foundations. If you have any leftover cooked mushrooms, onions, or even roasted meat, feel free to add them in for extra flavor and texture. A little bit of meat can significantly enhance the savory depth of the broth.
Step 2
For a refreshing taste, add about 2-3 cabbage leaves, cut into bite-sized pieces, and half an onion, thinly sliced. The natural sweetness of the cabbage and the crispness of the onion will add a wonderful layer to the broth’s flavor profile.
Step 3
Arrange all the prepared ingredients attractively in a pot or a Korean earthenware pot (ttukbaegi). Using a ttukbaegi is great because it keeps the hot pot warm for a longer duration, allowing you to savor your meal at a leisurely pace. It will look visually appealing and appetizing!
Step 4
Slice about half a block of tofu into generous chunks and place them on top of the other ingredients. Tofu adds a lovely creaminess to the broth and a satisfying bite, making the hot pot feel even more substantial and filling.
Step 5
Now, let’s prepare the delicious broth. In a separate pot, combine about 5 cups (approx. 1 liter) of water with the dried shiitake mushrooms, dried seaweed (kombu), dried anchovies, and dried shrimp. Bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 5-10 minutes to extract a rich flavor. For an extra boost of flavor, you can add 1 tablespoon of minced garlic while it simmers.
Step 6
After the broth has simmered, carefully remove all the solid ingredients (anchovies, kombu, shrimp, mushrooms, etc.). This step ensures you have a clear, clean broth, preventing it from becoming cloudy and maintaining its delicate flavor.
Step 7
Season the clear broth with 1 tablespoon of fish sauce. Fish sauce adds a wonderful umami depth and a touch of brininess. You can also add salt to adjust the seasoning to your preference.
Step 8
Gently pour the warm, seasoned broth over the ingredients arranged in your pot or ttukbaegi. Ensure the ingredients are sufficiently submerged in the broth.
Step 9
Finally, garnish generously with chopped green onions. Place the pot or ttukbaegi over medium heat and bring it to a lively simmer. Your delicious leftover holiday food hot pot is now ready! It’s best enjoyed piping hot.
Step 10
As a final touch, sprinkle a pinch of black pepper over the hot pot, according to your taste. The subtle aroma and hint of spice from the pepper will further enhance the overall flavor. Enjoy your meal!
