Crispy Cabbage Hot Pot: Low-Carb, High-Fat Friendly!
A Delicious Way to Enjoy Cabbage: Simple Cabbage Hot Pot for Your Low-Carb, High-Fat Diet
Are you also enjoying cabbage as part of your low-carb, high-fat diet these days? I found that buying cabbage at the supermarket could be quite pricey for the amount you get. So, I decided to purchase it online and received two enormous heads of cabbage! While it was a great deal, the sheer volume meant I’ve been experimenting with various cabbage recipes. Then, I stumbled upon ‘Cabbage Hot Pot’ online and decided to give it a try! It’s a straightforward and simple dish, perfect for anyone looking for a healthy and easy meal.
Flavorful Broth Ingredients- 2 Coin broths (concentrated bouillon cubes)
- 5 sheets Dried kelp (kombu)
- Katsuobushi (bonito flakes, in a mesh bag)
- Salt to taste
- Pepper to taste
Fresh Hot Pot Ingredients- Thinly sliced beef short rib (choose your preferred amount)
- 1/2 head or more Cabbage (prepare generously)
Sweet & Tangy Dipping Sauce Ingredients- 5-7 Tbsp Korean soy sauce (Joseon Ganjang)
- 2 Tbsp Allulose (or other sugar substitute)
- 1 Tbsp Fresh lemon juice
- Minced Cheongyang chili peppers (to your liking)
- Thinly sliced beef short rib (choose your preferred amount)
- 1/2 head or more Cabbage (prepare generously)
Sweet & Tangy Dipping Sauce Ingredients- 5-7 Tbsp Korean soy sauce (Joseon Ganjang)
- 2 Tbsp Allulose (or other sugar substitute)
- 1 Tbsp Fresh lemon juice
- Minced Cheongyang chili peppers (to your liking)
Cooking Instructions
Step 1
In a pot, combine 1.5 liters of water with the coin broths and dried kelp. Bring to a boil. Once boiling, let it simmer for about 10 minutes, then remove and discard the kelp.
Step 2
Place the katsuobushi in a mesh bag and add it to the broth. Let it steep for 2-3 minutes, then remove the bag. This broth is excellent as is, but I added a pinch of salt and pepper for extra flavor. Now that the broth is ready, let’s get to preparing the crisp cabbage!
Step 3
It’s best to prepare a generous amount of cabbage. As it cooks in the hot pot, it will shrink, and you’ll need a good quantity to pair with the beef. Prepare plenty of fresh cabbage that becomes sweeter as you chew!
Step 4
Now it’s time to make the dipping sauce! Start with Korean soy sauce, add fresh lemon juice for tanginess, allulose for sweetness (a great sugar alternative!), and minced Cheongyang chili peppers to your preferred spice level. Instead of making it too thin initially, I recommend tasting the sauce and gradually adding more broth to achieve your desired consistency and flavor. (Tip: Minced chili peppers can be pre-frozen and broken off as needed, making them incredibly convenient!)
Step 5
Ta-da! For the hot pot, I’ve prepared thinly sliced beef short ribs. Make sure to have enough so you don’t run out! Now that everything is ready for a delicious meal, let’s set the table!
Step 6
Does the table setting look a little unusual? I personally enjoy eating while watching TV, so my setup often ends up like this! It’s my personal tip for a relaxed dining experience.
Step 7
Generously layer the shredded cabbage at the bottom of the pot. Pour in the prepared broth until the cabbage is just covered. Once the broth begins to bubble and boil, it’s time to start enjoying your meal!
Step 8
The eating method is simple: gently dip the thinly sliced beef short ribs into the broth until cooked. Then, wrap the tender, cooked cabbage around the beef as if making a wrap.
Step 9
Dip this delicious bundle of cabbage and beef generously into the prepared sauce and enjoy! (Adjust the sauce’s seasoning as you eat by adding a little broth if needed for perfect flavor.)
