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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 354.4
  • Total Fat: 9.0 g
  • Cholesterol: 264.0 mg
  • Sodium: 459.6 mg
  • Total Carbs: 45.7 g
  • Dietary Fiber: 4.8 g
  • Protein: 31.7 g

View full nutritional breakdown of Korean-style "hot pot" with chicken, egg, vegetables and rice calories by ingredient
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Korean-style "hot pot" with chicken, egg, vegetables and rice

Submitted by: RACKMYBRAINS

Introduction

This is my home "take" on a Korean Hot Pot, the most important ingredient being the gochujang sauce. It's not "authentic" so much as it is a recreation. This is my home "take" on a Korean Hot Pot, the most important ingredient being the gochujang sauce. It's not "authentic" so much as it is a recreation.
Number of Servings: 1

Ingredients

    Chicken Breast, no skin, 3 ounces
    White Rice, long grain, 0.5 cup
    Zucchini, 0.5 cup, sliced
    Carrots, 5 baby (or similar amount of grated carrot)
    Green Peppers (bell peppers), 0.5 cup, strips
    Green Onions, raw, 0.25 cup, chopped
    Garlic, 1 tsp
    Scrambled Egg, 1 large
    Toasted sesame, 1 tsp
    Spinach, cooked, 0.25 cup
    gochujang sauce, 2Tbsp

Tips

Many Koreans typically use the vegetables they have on hand at home for this dish, and you may want to switch in your favorite (crunchy) vegetables as desired. Gochujang sauce is both sweet and spicy-hot, which is often enough heat for most. But if you like truly hot spice you can add a little Sriracha hot pepper sauce.


Directions

Cook chicken in a bit of olive oil and set aside. Cook rice (jasmine, sticky, or white rice, your choice), and add rice and chicken to the bottom of a large bowl. Dice or julienne all vegetables. Lightly cook the zucchini, onion, garlic, green bell pepper, and fresh baby spinach just until hot (wilted spinach); a bit of crunch should remain, but you want the vegetables hot. Add the vegetable mix to the bowl with your rice and chicken. Add 1-2 Tbsp of Gochujang sauce (commercial prep) as desired for heat and sweetness. Sprinkle with a bit of toasted sesame seeds and top with a scrambled (or sunny-side-up) egg. Stir to distribute sauce and heat evenly, and enjoy!

Serving Size: 1 servving

Number of Servings: 1

Recipe submitted by SparkPeople user RACKMYBRAINS.






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