Hello, I am Clara. Today, we’re going to prepare kimchi hot pot for kimchi lovers recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Kimchi Hot Pot For Kimchi Lovers Recipe
Kimchi Hot Pot For Kimchi Lovers is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Kimchi Hot Pot For Kimchi Lovers is something that I have loved my whole life.
To be with this 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:
- Make ready 150 to 200 grams Thinly sliced belly
- Prepare 200 to 250 grams Napa cabbage kimchi
- Prepare 1/3 bag Bean sprouts (thin ones if possible)
- Get 1/2 stalk Japanese leek
- Take 2 clove Garlic
- Get 2 cm ger
- Take 1 bag Enoki mushrooms - small (100 g)
- Get 1 pack Half tofu (180 - 200 g)
- Make ready 1 pack Raw oysters (for cooking)
- Prepare 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)
- Make ready 1/2 bunch Chinese chives
- Get 900 ml ■ Water
- Make ready 1/2 tsp ■ Chinese soup stock
- Take 1/2 tbsp ■
- Prepare 1/2 tbsp ■Soy sauce
- Make ready 1 tsp ■Oyster sauce
- Make ready 1 Sesame oil (for stir frying)
Instructions 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 ger, and chop both up roughly.
- Cut the 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 ger until fragrant, over low heat. Add the and stir fry over medium heat.
- When the 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.
So that is going to wrap it up with this exceptional dish kimchi hot pot for kimchi lovers recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
