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Take the leaves from 1/2 of a napa cabbage. Layer the napa cabbage leaves and the 1/2 pound of thinly sliced pork to form approximately 11 layers. Once layered, slice this stack into thirds.

Shave 1/4 cup of carrots and 1/4 cup of white potatoes into thin slices or ribbons using a vegetable peeler.

Cut the 1/2 pound of sliced pork belly into cubes. Ensure dried woodear mushrooms are rehydrated according to package instructions.

Add the prepared cabbage and pork layers to a large pot. Arrange the remaining hotpot ingredients around and on top of the cabbage and pork: the enoki mushrooms, shaved carrots, shaved potatoes, rehydrated woodear mushrooms, cubed pork belly, frozen dumplings, bok choy, and the pack of udon noodles.

Place the 2 golden curry cubes into the pot. Add 1 tablespoon of soy sauce. Pour 4 cups of chicken broth over all the ingredients in the pot.

Cover the pot and cook on medium/high heat for about 10 minutes until the meat is fully cooked and vegetables are tender.

While the hotpot is cooking, prepare the Spicy Shabu Shabu Sauce. In a small bowl, combine 3 tablespoons of natural peanut butter, 3 tablespoons of hot water, 1 teaspoon of soy sauce, 1 teaspoon of hot honey, 2 cloves of minced garlic, 1 tablespoon of chili oil, 1 tablespoon of minced cilantro, and 1 tablespoon of chopped scallions. Whisk until well combined and creamy.

Serve the hotpot directly from the pot into individual bowls, ensuring each serving has a variety of ingredients. Enjoy with the prepared Spicy Shabu Shabu Sauce for dipping.


Take the leaves from 1/2 of a napa cabbage. Layer the napa cabbage leaves and the 1/2 pound of thinly sliced pork to form approximately 11 layers. Once layered, slice this stack into thirds.

Shave 1/4 cup of carrots and 1/4 cup of white potatoes into thin slices or ribbons using a vegetable peeler.

Cut the 1/2 pound of sliced pork belly into cubes. Ensure dried woodear mushrooms are rehydrated according to package instructions.

Add the prepared cabbage and pork layers to a large pot. Arrange the remaining hotpot ingredients around and on top of the cabbage and pork: the enoki mushrooms, shaved carrots, shaved potatoes, rehydrated woodear mushrooms, cubed pork belly, frozen dumplings, bok choy, and the pack of udon noodles.

Place the 2 golden curry cubes into the pot. Add 1 tablespoon of soy sauce. Pour 4 cups of chicken broth over all the ingredients in the pot.

Cover the pot and cook on medium/high heat for about 10 minutes until the meat is fully cooked and vegetables are tender.

While the hotpot is cooking, prepare the Spicy Shabu Shabu Sauce. In a small bowl, combine 3 tablespoons of natural peanut butter, 3 tablespoons of hot water, 1 teaspoon of soy sauce, 1 teaspoon of hot honey, 2 cloves of minced garlic, 1 tablespoon of chili oil, 1 tablespoon of minced cilantro, and 1 tablespoon of chopped scallions. Whisk until well combined and creamy.

Serve the hotpot directly from the pot into individual bowls, ensuring each serving has a variety of ingredients. Enjoy with the prepared Spicy Shabu Shabu Sauce for dipping.
