Frozen Instant Hot Pot Meal Prep Kit
Frozen Instant Hot Pot Meal Prep Kit
Ingredients
For the Hot Pot Base (per 2 servings)
- 40 g bean sprouts
- 4 leaves nappa cabbage, large, approximately 60g
- 4 oz chuck steak, thinly sliced
- 1/2 block medium firm tofu
- 1/2 cup Korean rice cakes, sliced
- 30 g enoki mushrooms
For the Broth Sauce (per 2 servings)
- 1 tablespoon minced garlic
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 2 teaspoons black pepper
- to taste salt
For Cooking
- 3 cups beef bone broth
Instructions
- 1
Chop the napa cabbage into chunks and the medium firm tofu into small cubes.
⏱️ 5 min
- 2
In a small bowl, combine the minced garlic, honey, soy sauce, black pepper, and salt. Mix well to create the broth sauce.
⏱️ 3 min
- 3
For each serving, in a meal prep container, add half of the chopped cabbage, followed by half of the prepared broth sauce, half of the thinly sliced chuck steak, half of the cubed tofu, half of the sliced Korean rice cakes, half of the bean sprouts, and half of the enoki mushrooms. Repeat for the second serving.
⏱️ 7 min
- 4
Seal the containers and freeze overnight or until you are ready to cook and eat. This will be a minimum of 8 hours.
⏱️ 480 min
- 5
When ready to eat, remove the lid from one container. Microwave the container for 15 seconds. This step makes it easier to remove the frozen block of ingredients.
⏱️ 1 min
- 6
Place the frozen block of ingredients into a pot. Add 3 cups of beef bone broth and cover the pot with a lid. Bring to a boil over high heat.
⏱️ 7 min
- 7
Boil the contents of the pot until all ingredients are cooked through, approximately 7-8 minutes. Serve immediately and enjoy!
⏱️ 8 min
Kitchen Tools
Nutrition Facts (per serving)
Frozen Instant Hot Pot Meal Prep Kit
For the Hot Pot Base (per 2 servings)
- 40 g bean sprouts
- 4 leaves nappa cabbage, large, approximately 60g
- 4 oz chuck steak, thinly sliced
- 1/2 block medium firm tofu
- 1/2 cup Korean rice cakes, sliced
- 30 g enoki mushrooms
For the Broth Sauce (per 2 servings)
- 1 tablespoon minced garlic
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 2 teaspoons black pepper
- to taste salt
For Cooking
- 3 cups beef bone broth
Instructions
- 1
Chop the napa cabbage into chunks and the medium firm tofu into small cubes.
⏱️ 5 min - 2
In a small bowl, combine the minced garlic, honey, soy sauce, black pepper, and salt. Mix well to create the broth sauce.
⏱️ 3 min - 3
For each serving, in a meal prep container, add half of the chopped cabbage, followed by half of the prepared broth sauce, half of the thinly sliced chuck steak, half of the cubed tofu, half of the sliced Korean rice cakes, half of the bean sprouts, and half of the enoki mushrooms. Repeat for the second serving.
⏱️ 7 min - 4
Seal the containers and freeze overnight or until you are ready to cook and eat. This will be a minimum of 8 hours.
⏱️ 480 min - 5
When ready to eat, remove the lid from one container. Microwave the container for 15 seconds. This step makes it easier to remove the frozen block of ingredients.
⏱️ 1 min - 6
Place the frozen block of ingredients into a pot. Add 3 cups of beef bone broth and cover the pot with a lid. Bring to a boil over high heat.
⏱️ 7 min - 7
Boil the contents of the pot until all ingredients are cooked through, approximately 7-8 minutes. Serve immediately and enjoy!
⏱️ 8 min