A Guide to Hot Pot at Home
The third installation of Demystified: Soy Bean Paste, we’re exploring the use of Chinese fermented soybean paste in hot pot. Hot pot is a beloved tradition, especially in Northern China. At the heart of the table sits a boiling broth, surrounded by an array of proteins, vegetables, noodles, and other accompaniments. Guests are invited to immerse their favorite ingredients into the broth, letting them cook for just a few moments or minutes.
Bossam with Ssamjang
The second installation of Demystified: Soy Bean Paste, we're covering Korean soybean paste or at least a variation. Ssamjang combines both doenjang (fermented soybean paste) and gochujang (fermented red pepper paste) to make a dipping sauce. Traditionally, it’s served with boiled pork in a lettuce wrap. Some people prefer boiled pork shoulder but I love the richness of boiled pork belly with the crunch of pickled garlic.
Spring Miso Soba Noodle Soup
The first installation of Demystified: Soy Bean Paste, we're diving into the world of soybean paste with a springtime soba noodle soup featuring miso. With the abundance of vibrant veggies from the farmers' market, I'm jazzing up the soup by stir-frying a medley of these fresh finds to layer in.
Soy Sauce Marinated Egg Yolks
The final installation of Demystified: Soy Sauce, raw egg yolks marinated in light soy sauce. This is a delicious topping I like to use for a tartare but you can also use to top things like a bowl of noodles, rice, or salads. The marriage of raw egg yolks and light soy sauce yields a delightful flavor profile and creamy texture when punctured. However, achieving the ideal consistency requires precision; over-marinating risks solidifying the yolk.
Oxtails Braised in Master Stock
Next on Demystified: Soy Sauce, dark soy sauce is used to replenish a Chinese Master Stock. Among the three primary types of soy sauce, light, regular, and dark, dark soy sauce stands out for its long aging process, giving it a deep color and rich taste. It’s a key ingredient in Chinese master stock, a key technique in Chinese cookery. A Chinese master stock is a deeply flavorful and aromatic broth used in Chinese cuisine as a base for various dishes, particularly braised meats and poultry.