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

Before you jump to Kimchi Hot Pot For Kimchi Lovers recipe, you may want to read this short interesting healthy tips about Why Are Apples So Good For Your Health.

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We hope you got insight from reading it, now let’s go back to kimchi hot pot for kimchi lovers recipe. You can cook kimchi hot pot for kimchi lovers using 19 ingredients and 16 steps. Here is how you achieve that.

The ingredients needed to cook Kimchi Hot Pot For Kimchi Lovers:
  1. Prepare 150 to 200 grams Thinly sliced pork belly
  2. Use 200 to 250 grams Napa cabbage kimchi
  3. You need 1/3 bag Bean sprouts (thin ones if possible)
  4. Get 1/2 stalk Japanese leek
  5. Use 2 clove Garlic
  6. Provide 2 cm Ginger
  7. You need 1 bag Enoki mushrooms - small (100 g)
  8. Provide 1 pack Half tofu (180 - 200 g)
  9. You need 1 pack Raw oysters (for cooking)
  10. Use 1 dash Canned crabmeat, thin crab legs, crab shumai dumplings, etc.
  11. Get 50 grams Tteok (Korean rice cake)
  12. Get 50 grams Kuzukiri - kuzu or kudzu noodles (dried)
  13. Use 1/2 bunch Chinese chives
  14. Use 900 ml ■ Water
  15. Get 1/2 tsp ■ Chinese soup stock
  16. Use 1/2 tbsp ■Sake
  17. Provide 1/2 tbsp ■Soy sauce
  18. Get 1 tsp ■Oyster sauce
  19. Provide 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.

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