Common menu items in Korean restaurants in Adelaide, Korean Hotpots are popular dishes for sharing with friends, particularly when the weather is chilly. Korean hotpots are prepared differently from Chinese hotpots in that all the ingredients are already in the hotpot from the start. The broth and ingredients are served separately in Chinese hotpots and diners cook what they choose to eat.
Mukbang is one of the restaurants where you can enjoy Army Base Stew. The dish was so called because of the use of processed foods that were common at US military bases. The use of sausages and Spam gave the stew its slightly smoky taste with gochujang (Korean chilli paste) providing a potent spicy punch. Ramen noodles are a key part of stew making it a complete meal by itself.
Mukbang's Army Base Stew (Photographed by Jonathan Phoon)
Much like most of their dishes, the portion size of Han Cook's Spicy Sausage Stew was very generous. A medium sized serving was enough for a group of four. Compared to Mukbang, the pieces of sausage and Spam were much larger and there were spring onions to add some freshness. All of Han Cook's hotpots come with two servings of rice; great if you order a hotpot that does not include noodles.
Han Cook's Spicy Sausage Stew (Photographed by Jonathan Phoon)
Fittingly enough Mandoo's hotpots star the restaurant's trademark dumplings, which were juicy with skins that were not too thick. The hotpot can be ordered as a spicy or non-spicy dish.
Mandoo's Spicy Hotpot (Photographed by Jonathan Phoon)
For those wanting more "normal" hotpot dishes, Lazy Nabe is a good place to try some. We liked that the flesh of the pork ribs in their Korean Pork Bone Stew could easily be separated from the bones and had a delightful slightly spicy flavour. Among the ingredients of the hotpot were rice cakes which helped to thicken up the broth as the meal progressed.
Lazy Nabe's Korean Pork Bone Stew (Photographed by Jonathan Phoon)
Though eating the seafood of Mr Bulgogi's Seafood Hotpot can be a bit fiddly, as the crab and prawns were still in their shells, it was worth the trouble as they still had a slightly sweet taste to them. Due to the nature of the main ingredients, there was a bit of a wait time for the dish.
Mr Bulgogi's Seafood Hotpot (Photographed by Jonathan Phoon)