Kimchi Hot Pot For Kimchi Lovers
Kimchi Hot Pot For Kimchi Lovers

Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, kimchi hot pot for kimchi lovers. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Kimchi Hot Pot For Kimchi Lovers is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Kimchi Hot Pot For Kimchi Lovers is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must 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 it.

The ingredients needed to make Kimchi Hot Pot For Kimchi Lovers:
  1. Get 150 to 200 grams Thinly sliced pork belly
  2. Make ready 200 to 250 grams Napa cabbage kimchi
  3. Get 1/3 bag Bean sprouts (thin ones if possible)
  4. Prepare 1/2 stalk Japanese leek
  5. Make ready 2 clove Garlic
  6. Get 2 cm Ginger
  7. Take 1 bag Enoki mushrooms - small (100 g)
  8. Prepare 1 pack Half tofu (180 - 200 g)
  9. Prepare 1 pack Raw oysters (for cooking)
  10. Prepare 1 dash Canned crabmeat, thin crab legs, crab shumai dumplings, etc.
  11. Make ready 50 grams Tteok (Korean rice cake)
  12. Prepare 50 grams Kuzukiri - kuzu or kudzu noodles (dried)
  13. Prepare 1/2 bunch Chinese chives
  14. Get 900 ml ■ Water
  15. Prepare 1/2 tsp ■ Chinese soup stock
  16. Prepare 1/2 tbsp ■Sake
  17. Prepare 1/2 tbsp ■Soy sauce
  18. Prepare 1 tsp ■Oyster sauce
  19. Prepare 1 Sesame oil (for stir frying)
Steps to make Kimchi Hot Pot For Kimchi Lovers:
  1. Cut the Chinese chives into 6 cm long pieces.
  2. Slice the leek diagonally and combine with the bean sprouts (take the roots off the sprouts if you have time).
  3. Bring some water to a boil to rehydrate the kuzu noodles.
  4. Peel the garlic and ginger, and chop both up roughly.
  5. Cut the pork belly into 5cm pieces.
  6. Cut the tofu into easy to eat pieces. Take the root end off the enoki mushrooms and shred apart.
  7. 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.
  8. Wash the oysters gently in ice water.
  9. Put the ■ ingredients in the earthenware pot, bring to a boil and then turn the heat down to low. Add the enoki mushrooms.
  10. 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.
  11. 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.
  12. 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.
  13. Put the tofu, stir fried ingredients, oysters and tteok into the earthenware pot.
  14. 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!
  15. I use this kimchi! I think this is sold nationwide. (It contains 400g.)
  16. For an easy to make kimchi hotpot for one, see.

So that’s going to wrap this up with this exceptional food kimchi hot pot for kimchi lovers recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!