Napa Cabbage and Beef Hot Pot

Steps

1. Soak a piece of dried seaweed in boiling hot water for 30 minutes.
2. Season the Korean beef Hanwoo slices with salt and pepper. If necessary, freeze the meat to make it easier to cut thinly.
3. Remove the root part from the small Napa cabbage (Arbitu) or regular Napa cabbage inner leaves and carefully split each leaf.
4. Cut green onion into 1-inch size pieces.
5. Lay one Napa cabbage leaf on a board, place bok choy leaves on top of it, then top with one or two slices of beef. Stack the layers like this until you have five layers (or desired depth).
6. Use skewers to cut the stacked piles of cabbages into portions.
7. Place mung bean sprouts in the pot and spread them out.
8. Remove the skewers and carefully place the cabbage/beef stacks into the pot, working from the outer edge or toward the center while leaving some spaces in the middle.
9. Add oyster mushrooms and green onion to the pot.
10. Season the broth with light soy sauce and salt (do not make it too salty).
11. Pour only enough broth so that it covers a quarter of the depth of the ingredients, as the vegetables will release some liquid during cooking.
12. Bring the broth to a boil.
13. Once boiling, skim off any foam to ensure a clear broth.
14. Reduce the heat and cook for an additional five to ten minutes until the beef and Napa cabbage are fully cooked.
15. While the pot is simmering, prepare the dipping sauce by combining dark soy sauce, rice vinegar, water, and Korean mustard in a bowl. Mix well until the mustard dissolves.