Ingredients:
- Ribeye (thinly sliced beef) or pork belly
- Napa cabbage
- Garlic
- Green onions
- Chicken Broth
- Fish Sauce
- Soy Sauce
- Black Pepper
- Ponzu sauce
- Sesame oil
- Sugar
- Add shiitake mushroom & enoki mushroom (optional)
Cooking instructions:
- Place a napa cabbage facing up on a cutting board. Add two slices of thinly sliced beef (or pork belly) and place another napa cabbage on top. Repeat the layers until you have about 5-7 layers repeating of cabbage and beef. For easier cutting, make sure the first layer and last layer is cabbage.
- Slice the layered cabbage and beef into 4 sections, about 2 inch wide.
- Stack the layered cabbage and beef tightly inside the pot.
- Repeat steps 1 to 3 until the pot is full.
- Add 1QT of chicken broth, 1 tbsp of soy sauce, 1 tbsp of fish sauce, 1 tsp of chicken bouillon, and 2 tsp of white sugar to the pot.
- Cook on medium heat for 10 minutes.
- Garnish with green onions and some black pepper (optional).
- Dip beef & cabbage in dipping sauce and enjoy with steamed rice!
Dipping Sauce:
- 1 tbsp of Soy Sauce
- 1 tbsp of Ponzu Sauce
- 1 tbsp of Green Onions
- 1/2 tsp of White Sugar
- 1/2 tsp of Minced Garlic