Korean Kimchi Beef Dumpling Hot Pot

Slice the napa cabbage into 5cm pieces and cut the tofu into 1cm thick rectangles.

Chop the green onion and kimchi into 4cm lengths and trim the enoki roots.

Blanch the sliced beef briefly in stock to remove impurities.

Lay cabbage on the pot bottom and arrange kimchi, beef, tofu, mushrooms, and 12 dumplings in a neat, colorful circle.

Combine 1400ml of anchovy stock with 1 tablespoon of gochujang and 1.5 tablespoons of soup soy sauce.

Stir thoroughly until the paste dissolves completely into a smooth, savory red broth.

Pour the seasoned stock carefully into the pot.

Heat over high until the liquid reaches a vigorous boil, then immediately reduce the heat to medium to prevent the broth from boiling over.

Simmer for about 10 minutes, then insert a thermometer into the center of the largest dumpling and make sure it has held 75°C or higher for at least 1 minute; if not, keep simmering and check again. Then add the green onions and cook for 3 more minutes.

Taste the broth and adjust with a little more soup soy sauce if needed.

Carefully stir to avoid breaking the tofu and add a drop of perilla oil before serving immediately while hot.