Frozen Instant Hot Pot Meal Prep Kit

Chop the nappa cabbage into bite-sized chunks. Cut the tofu into small cubes.

In a small bowl, whisk together the minced garlic, honey, soy sauce, black pepper, and a pinch of salt to make the broth sauce.

This recipe yields two portions. Divide the ingredients between two freezer-safe meal-prep containers (or use one larger container if you plan to cook both servings together). In each container, layer half the chopped cabbage, then add roughly half the broth sauce, then arrange the sliced chuck steak, tofu cubes, Korean rice cakes, bean sprouts, and enoki mushrooms.

Seal each container tightly and freeze overnight or until ready to eat.

When ready to eat, remove the lid. If necessary, microwave the sealed (microwave-safe) container for about 15 seconds to loosen the frozen block so it drops out easily. (If not using a microwave-safe container, run warm water around the outside instead.)

Place the frozen block of ingredients in a pot on high heat and add about 3 cups beef bone broth (or enough to cover the ingredients). Cover with a lid and bring to a boil.

Once boiling, cook until the meat is cooked through and rice cakes are soft (about 8–12 minutes), stirring occasionally so everything heats evenly.

Taste and adjust seasoning with salt or a splash more soy sauce if needed. Serve hot.