Korean · Dinner
Spicy Lamb Hot Pot Stew
A Korean-style hot pot of tender lamb shoulder simmered with gochujang, gochugaru, garlic and doenjang broth alongside napa cabbage, mushrooms and tofu. The broth turns deep red and slightly funky-sweet, ladled hot into a bowl with scallion and a mound of steamed rice on the side.
$7
20 minsPrep
75 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
478Calories
39.2gProtein
25.8gFat
22.1gCarbs
7.9gSugar
4.6gFiber
1980mgSodium
146mgChol
9.4gSat Fat
980mgPotassium
210mgCalcium
5.4mgIron
2.9mcgVitamin B12
14mgVitamin C
Goes well with
Korean Cask Ale or Pale Ale
local
Yuzu Citron Tea (Yuja-cha)
international
gluten-free-adaptable
protein-rich
low-carb
spice-route
Instructions
1
Prep
Cut lamb shoulder into 1.5-inch chunks, pat dry, mince garlic and grate ginger-fresh.
2
Sear
Heat vegetable oil in heavy pot over medium-high heat, brown lamb chunks on all sides for 5 minutes until deeply browned.
3
Bloom
Stir gochujang, gochugaru, doenjang, garlic and ginger-fresh into the pot; cook over medium heat for 1 minute until fragrant.
4
Simmer
Pour in beef stock and scrape up browned bits, then cover and simmer over low heat for 55 minutes until lamb is fork-tender.
5
Finish
Add daikon and mushroom and simmer uncovered 10 minutes; stir in napa cabbage and tofu and simmer 5 more minutes until cabbage wilts. Season with salt, drizzle sesame oil over top.
6
Plate
Ladle stew into deep bowl, scatter scallion over top and serve hot with steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g lamb shoulder, cut into 1.5-inch chunks
- 3 cups720ml beef stock
- 2 tbsp2 tbsp gochujang
- 2 tbsp2 tbsp gochugaru
- 4 cloves4 cloves garlic
- 2 tsp2 tsp doenjang
- 2 tsp2 tsp ginger-fresh
- 1 cup90g napa cabbage
- 1 cup70g mushroom
- 5 oz140g tofu
- 1/2 cup50g daikon
- 22 scallion
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 1 tsp1 tsp salt
