Dried Pollock and Napa Cabbage Hot Pot recipe - ingredients, nutrition and when to eat it
This winter hot pot simmers dried pollock, napa cabbage, and mushrooms in a clear broth.
This winter hot pot simmers dried pollock, napa cabbage, and mushrooms in a clear broth. The pollock’s savory flavor pairs with the cabbage’s natural sweetness, making it a lovely warm dinner.
Soups & stews · 30 minutes to cook
Nutrition (per 780g serving): 206 kcal · protein 30.3g · carbohydrate 13.2g · fat 5.9g · sodium 632.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Sauté the dried pollock strips in sesame oil first to bring out their savory aroma in the broth.
Tips: Add the cabbage stems first, then the leaves during the last 5 minutes to keep their texture.
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Ingredients (1 serving)
- Dried Pollock Strips — 30 g
- Napa Cabbage — 150 g
- Shiitake Mushrooms — 1 pc
- Enoki mushrooms — 0.5 pack
- Green onions — 0.3 stalk
- Minced garlic — 0.5 tsp
- Dried anchovies — 5 g
- Kombu — 3 g
- Water — 500 ml
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp