Korean Blood Sausage Hot Pot
This spicy hot pot features Korean blood sausage with cabbage, perilla leaves, and onion in a chili-seasoned beef bone broth. The sundae absorbs the broth and becomes even chewier, while a touch of doenjang adds fermented depth. Cabbage releases sweetness as it wilts, and the perilla leaves provide an herbal accent. The combination of rich bone broth and fiery gochugaru makes this a communal dish suited for cold weather gatherings.
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Instructions
- 1
Slice blood sausage thickly and cut cabbage, onion, and perilla leaves.
- 2
Mix chili flakes, doenjang, and garlic to make seasoning paste.
- 3
Layer vegetables and blood sausage in a hot pot, then add seasoning paste.
- 4
Pour in beef bone broth and bring to a boil over high heat.
- 5
Reduce to medium heat and simmer for 12 minutes.
- 6
Serve once the perilla aroma comes through.
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