Hot Pot for One

Level: Easy

·         Total: 25 min 

·         Active: 25 min 

·         Yield: 1 serving

Ingredients  

Hot Pot: 

2 medium leaves napa cabbage or 2 small heads baby bok choy broken into leaves  

3 to 4 frozen dumplings (see Cook’s Note)  

10 frozen coin-shaped (sliced) Korean rice cakes  

1/2 cup (1 1/2 ounces) bean sprouts  

1 cup (2 ounces) shitake or cremini mushrooms, sliced  

1/2 cup (1 ounce) enoki mushrooms, tough bottoms trimmed  

1 1/2 cups (about 4 ounces) frozen rolls of thinly sliced beef (see Cook’s Note)  

1 tablespoon soy sauce  

2 teaspoons chili crisp  

1 clove garlic, minced  

Kosher salt  

1 cup (about 1 ounce) lightly packed spinach leaves, well rinsed  

1/4 teaspoon instant dashi powder

Dipping Sauce:

1 tablespoon soy sauce

1 teaspoon tahini or sesame paste

1 teaspoon oyster sauce

1 teaspoon chili crisp

1/2 teaspoon rice vinegar

1/4 teaspoon sesame oil

Pinch sugar 

Directions

Special equipment: a microwave-safe bowl that can hold at least 4 quarts and a large plate to cover  

1. For the hot pot: Rinse any grit from the napa cabbage or bok choy leaves and slice them 1/2-inch-thick on an angle. Place in the bottom of a microwave-safe bowl that can hold at least 4 quarts (16 cups). Layer frozen dumplings, frozen rice cakes, bean sprouts, shitake mushrooms and enoki mushrooms into the bowl.

Top with the frozen rolled beef slices.

Drizzle with soy sauce and chili crisp. Sprinkle the garlic and 1/4 teaspoon salt over the beef. Arrange the spinach leaves over the beef in a single layer. Mix 3/4 cup cold water with the instant dashi powder and pour it in along the sides of the bowl.

2. Cover the bowl with a large plate and microwave on high in a 1,100-watt microwave for 7 minutes; you may have to adjust the time if your microwave is higher or lower in wattage — you want the meat no longer pink and the vegetables tender. Let the bowl rest in the microwave for 3 minutes, covered, to cool slightly.

3. Meanwhile, for the dipping sauce: Combine the soy sauce, tahini, oyster sauce, chili crisp, vinegar, sesame oil and sugar in a small bowl.

4. Carefully remove the hot pot from the microwave. Mix 1 tablespoon of the hot broth from the bowl into the dipping sauce. Enjoy the hot pot with the sauce.

Cook’s Note

Frozen dumplings add variety and flavor, but you can also leave them out; just adjust the microwaving time to 6 minutes or until the meat is no longer pink and the vegetables are tender. Look for frozen rolled beef in the freezer section of grocery stores specializing in Asian ingredients. You can also use frozen thinly sliced beef that comes shingled in this recipe.