kimchi hot pot
It's getting colder day by day these days. Would you like to warm up with a hot kimchi hotpot?
I will introduce how to make a simple and delicious kimchi hot pot using kimchi!
■Ingredients
| material name | Quantity/portion |
|---|---|
| Chinese cabbage kimchi | 300-400g |
| Pork belly (thinly sliced) | 300-350g |
| Firm tofu | 1/2 |
| shiitake mushroom | 4 sheets |
| hackberry | 1 bag |
| Leek | 1 bundle |
| White green onion | One |
| Chinese cabbage | 1/8 share |
| bean sprouts | 1 bag |
| onion | 1 piece |
| Chinese noodle | 2 balls |
| garlic | 1 piece |
| soil ginger | 1 piece |
| Chinese noodle | 2 balls |
■ Soup
| material name | Quantity/portion |
|---|---|
| chicken broth | 2 pieces |
| Liquor | 300ml |
| water | 800ml |
| gochujang | 100-150ml |
[Preparation]
- Remove the stems from the shiitake mushrooms, split the stems, and cut the caps into appropriate sizes.
- Peel off the stalks from the enoki mushrooms and separate them into small bunches.
- Cut vegetables such as chives, white leeks, Chinese cabbage, bean sprouts, and onions into appropriate sizes.
- Cut garlic and ginger into wedges.
- Cut the pork into 4cm lengths.
- If the kimchi is long, cut it into 3cm lengths.
[How to make]
- Put the chicken bouillon, sake, water, and gochujang into a pot and put it on high heat.
*It will be delicious if you divide the gochijang:water ratio 1:1. - Bring to a boil, then add the garlic, ginger, and Chinese cabbage kimchi together with the pickling liquid, and bring to a boil again over medium heat.
- Add the pork belly, firm tofu, fresh shiitake mushrooms, enoki mushrooms, chives, white leeks, Chinese cabbage, bean sprouts, and onions, and serve with the cooked broth. If the broth becomes less, add water and gochujang.
- It is ready when it is cooked. It's delicious to put Chinese noodles in the end.