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Fish and Vegetable Hot Pot (Urukmae untang)
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Korean, Periplus p.77
| Prepartion time: 20 minutes Cooking time: 20 minutes | |
| 4 cups (1 liter) | water |
| 1 tablespoon | ground red pepper |
| 5 cloves | garlic, peeled and left whole |
| 2 | teaspooon grated ginger |
| 1 1/2 teaspoon | salt |
| 7 oz (200 grams) | daikon radish, (3") halved and cut into thick slices |
| 1 | zucchini, cut into thick slices |
| 1 small | onion, cut into thick slices |
| 10 oz | salmon or other fish cut into large pieces |
| 8 oz (250 grams) | firm tofu, thick slices |
| 1 | red chili pepper, diagonal slices |
| 1 | spring onion, cut into lengths to garnish |
| 1 bunch | Chinese celery leaves |
| 1/2 teaspoon | ground white pepper |
| Dried chili strips to garnish | |
1. Place water, ground pepper, garlic, ginger, salt, daikon radish in a pot, bring to a boil. Reduce heat and simemer 5 minutes. Add zucchini, onion, leek, simmer 3 minutes. Add fish simmer 5 minutes. Add tofu, chilies, etc.
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