Korean Fire Pot

Pour hot tap water over the Tongu mushrooms and allow to swell.

Cut the beef into very thin slices. Separate the garlic from the skin and finely dice, mix with sugar, soy sauce (1) and rice wine (5), drizzle over the meat. Cover and leave to cool.

Finely chop some cilantro greens, mix with cornstarch, soy sauce (2) and rice wine, pepper and tartar, arrange into hazelnut-sized balls.

Rinse and dry fish and crab tails, cut fish into narrow slices.

Mix eggs, season with soy sauce (3) and pepper. Fry in oil in a frying pan at moderate temperature to form an omelet. Cool, chop into pieces.

Clean greens, rinse and cut into small decorative pieces. Drain the mushrooms, cut if necessary, remove the stalks.

Offer all ingredients decoratively on plates and sprinkle with coriander greens.

Bring the broth to a boil on the stove, season with the remaining soy sauce and rice wine. Pour about (4) L of it into the fire pot and keep it simmering at the table. Place the remaining beef broth on the kitchen stove at low temperature for refilling.

During the meal, each person adds ingredients of their choice to the broth, but fishes them out again with a strainer when cooked. Pour in the remaining broth if the liquid boils away too much. At the end you can enjoy the spicy broth as a bouillon.

Serve with long grain rice and various

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