Napa Cabbage Roll Hot Pot

<This is for 2-3 servings>

Ingredients

• 10 napa cabbage leaves
• 1 handful of perilla leaves
• 1 handful of enoki mushrooms
• 1 bunch of garlic chives
• 1/2 carrot 1 broth coin
  
• 1 tbsp soup soy sauce
• 2 tbsp fish sauce
• 2 tbsp cooking wine
• 12 oz mung bean sprouts
• Ebara sesame dipping sauce (optional)

Instruction

1. Wash the perilla leaves, enoki mushrooms, garlic chives, carrots, and mung bean sprouts.
2.  Add salt to boiling water and blanch 10 napa cabbage leaves for 1 minute. Rinse in cold water and squeeze out excess moisture.
3. Layer cabbage, perilla leaves, beef, chives, carrots, and enoki mushrooms, then roll tightly.
4. In a pot, combine 1 1/4 cups water, 1 tbsp soup soy sauce, 2 tbsp fish sauce, 2 tbsp cooking wine, and 1 broth coin.
5. Add the rolls to the broth, cover, and cook until the veggies are soft.
6. Cut the rolls in half and serve with Ebara sesame dipping sauce.