Korean Hot Pot

Korean Hot Pot is a flavorful and hearty dish, perfect for a cozy dinner. This keto-friendly version is packed with tender meats and fresh vegetables, simmered in a spicy and savory broth.

Ingredients

• Beef sirloin - 200 grams, thinly sliced
• Pork belly - 100 grams, thinly sliced
• Shiitake mushrooms - 100 grams, sliced
• Zucchini - 1 medium, sliced
• Korean radish (mu) - 100 grams, sliced
• Green onions - 2 stalks, chopped
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Korean chili paste (gochujang) - 2 tablespoons
• Soy sauce - 2 tablespoons (or coconut aminos for a keto option)
• Sesame oil - 1 tablespoon
• Beef broth - 500 ml
• Water - 200 ml
• Salt - to taste
• Black pepper - to taste
• Optional: Chopped cilantro - for garnish

Steps

1. In a large pot, heat sesame oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant.
2. Add the beef and pork belly slices to the pot, stirring until they are browned.
3. Stir in the Korean chili paste and soy sauce, mixing well to coat the meat.
4. Pour in the beef broth and water, bringing the mixture to a gentle boil.
5. Add the shiitake mushrooms, zucchini, and Korean radish to the pot. Simmer for about 10 minutes until the vegetables are tender.
6. Season with salt and black pepper to taste. Stir in chopped green onions just before serving.
7. Ladle the hot pot into bowls and garnish with cilantro if desired. Serve immediately.

Nutrition

• Calories: 420
• Protein: 40 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 850 mg
• Cholesterol: 90 mg
• Total Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 15 g
• Water: 0.7 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Rich in vitamins and minerals from the vegetables, promoting overall health.

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