Easiest Way to Prepare Yummy Kimchi Hot Pot For Kimchi Lovers

Kimchi Hot Pot For Kimchi Lovers. 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.

The ingredients may stick to the pot since no oil is used; but, you will add some water later on and then, they will all come out easily. At this miserable time of year, what better way to cheer ourselves up than with a tasty hot pot using those hardy winter greens. If you make Kimchi like I do, it's great for the first week or two and then it starts to get really sour. You can cook Kimchi Hot Pot For Kimchi Lovers using 19 ingredients and 16 steps. Here is how you cook it.

Ingredients of Kimchi Hot Pot For Kimchi Lovers

1. Prepare of to 200 grams Thinly sliced pork belly.
2. It's of to 250 grams Napa cabbage kimchi.
3. It's of Bean sprouts (thin ones if possible).
4. Prepare of Japanese leek.
5. You need of Garlic.
6. It's of cm Ginger.
7. You need of Enoki mushrooms - small (100 g).
8. You need of pack Half tofu (180 - 200 g).
9. Prepare of pack Raw oysters (for cooking).
10. It's of Canned crabmeat, thin crab legs, crab shumai dumplings, etc..
11. It's of Tteok (Korean rice cake).
12. Prepare of Kuzukiri - kuzu or kudzu noodles (dried).
13. It's of Chinese chives.
14. Prepare of ■ Water.
15. Prepare of ■ Chinese soup stock.
16. You need of ■Sake.
17. You need of ■Soy sauce.
18. Prepare of ■Oyster sauce.
19. You need of Sesame oil (for stir frying).

I'm sure plenty of people like it that way, but there's a limit! Kimchi Gyoza Nabe is a Japanese hot pot filled with succulent Japanese dumplings, spicy kimchi, tender vegetables, and hearty mushrooms. It's a simmering bowl of savory deliciousness! Kimchi Basic Hot Pot Kimchi is where the Seoul is!

Kimchi Hot Pot For Kimchi Lovers instructions

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..

A very popular dish easily found in Korea, our rendition is made up of our own made Kimchi Pickle specially suited to the local palates. Comes with wholesome ingredients such as korean rice cake, shiitake mushroom, glass noodle, bean sprout and golden mushroom. Taste and add soy sauce as needed for saltiness (depends on the saltiness of your broth). Ladle into serving bowls and top with the green parts of the scallions. Add miso: For a savory punch of flavor, stir in a spoonful of miso paste.