Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, kimchi hot pot for kimchi lovers. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Kimchi Hot Pot For Kimchi Lovers is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Kimchi Hot Pot For Kimchi Lovers is something that I’ve loved my entire life. They’re nice and they look fantastic.
To make Kimchi the traditional way, you would need to have an onggi pot. Onggi pots are an essential kitchen tool in Korean households and have been used for generations to make Onggi pots are not only used to make kimchi but can also be used to make soybean paste and fermented salty fish. Korean hot pots, or kimchi nabe, are large pots of fresh ingredients stewed in a spicy kimchi base broth.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have kimchi hot pot for kimchi lovers using 19 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Kimchi Hot Pot For Kimchi Lovers:
- Get 150 to 200 grams Thinly sliced pork belly
- Take 200 to 250 grams Napa cabbage kimchi
- Get 1/3 bag Bean sprouts (thin ones if possible)
- Get 1/2 stalk Japanese leek
- Take 2 clove Garlic
- Take 2 cm Ginger
- Get 1 bag Enoki mushrooms - small (100 g)
- Make ready 1 pack Half tofu (180 - 200 g)
- Prepare 1 pack Raw oysters (for cooking)
- Take 1 dash Canned crabmeat, thin crab legs, crab shumai dumplings, etc.
- Make ready 50 grams Tteok (Korean rice cake)
- Get 50 grams Kuzukiri - kuzu or kudzu noodles (dried)
- Get 1/2 bunch Chinese chives
- Get 900 ml ■ Water
- Make ready 1/2 tsp ■ Chinese soup stock
- Prepare 1/2 tbsp ■Sake
- Take 1/2 tbsp ■Soy sauce
- Get 1 tsp ■Oyster sauce
- Take 1 Sesame oil (for stir frying)
Maybe because of that it tasted a lot lighter and healthier. (FYI, I laid down onion and kimchi at the bottom of the pot, then arranged the remaining ingredients on top, in sections.) Boil the pot over medium high heat until. Kimchi Gyoza Nabe is a Japanese hot pot filled with succulent Japanese dumplings, spicy kimchi, tender vegetables, and hearty mushrooms. I love it since you can quickly throw in gyoza (Japanese dumplings), tofu, vegetables, and mushrooms to make this hot and sour soup. Gimchi Jjigae (kimchi hot pot) is a quick main dish for leftover kimchi.
Steps to make Kimchi Hot Pot For Kimchi Lovers:
- Cut the Chinese chives into 6 cm long pieces.
- Slice the leek diagonally and combine with the bean sprouts (take the roots off the sprouts if you have time).
- Bring some water to a boil to rehydrate the kuzu noodles.
- Peel the garlic and ginger, and chop both up roughly.
- Cut the pork belly into 5cm pieces.
- Cut the tofu into easy to eat pieces. Take the root end off the enoki mushrooms and shred apart.
- Put a sieve in a bowl, put in the kuzu noodles, and pour in the boiling water. Leave for a bit less than 2 minutes, then refresh the noodles in cold water.
- Wash the oysters gently in ice water.
- Put the ■ ingredients in the earthenware pot, bring to a boil and then turn the heat down to low. Add the enoki mushrooms.
- Add 1/2 a small can of crabmeat, or 1 to 2 crab legs (thin ones are fine) or 3 to 4 crab shumai dumplings. Leave the earthenware pot as is.
- Put some sesame oil in a frying pan, and stir fry the garlic and ginger until fragrant, over low heat. Add the pork and stir fry over medium heat.
- When the pork changes color, add the leek, bean sprouts and kimchi in that order, and stir fry over high heat, until steam rises from everything.
- Put the tofu, stir fried ingredients, oysters and tteok into the earthenware pot.
- Add the kuzu noodles and chives on top, put on the lid and turn the heat up to high. When steam is rising from the pot and it's making a hissing sound, it's done!
- I use this kimchi! I think this is sold nationwide. (It contains 400g.)
- For an easy to make kimchi hotpot for one, see.
You can cook in a Korean stone pot and place it in the middle of the table for sharing. Soondubu Jjigae with Kimchi is a variation of the original soft tofu stew. However, if you cannot get kimchi or feel that it is too strong, sauerkraut is a good substitute for kimchi. It does not have all the full complex flavors of the garlic and the fermented fish sauces but it does provide the sourness. Don't be intimidated by the long list of ingredients from (B) to (D) - they are suggestions and you can pick just some of the ingredients each time you make the hot pot.
So that’s going to wrap it up for this exceptional food kimchi hot pot for kimchi lovers recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
