Kimchi Hot Pot Base Recipe
In normal Kimchi hot pot, Kimchi did nothing but adding its flavor over the hot pot base. We adjusted the sequence—adding Kimchi when the hot pot soup is done. This little trick makes sure Kimchi not only keeps its smooth and tender mouthfeels but also boost pork soup instantly. This kimchi hot pot has a dedicate sweet and sour taste in a meaty backdrop.
1 bowl Kimchi
3 garlic clove
approx. 200g minced pork
6 bowl chicken soup
1 ham sausage
3 fresh shiitake mushrooms
1 Enoki mushroom
2 tablespoons oil
2 teaspoon sugar
2 tablespoons sesame oil
5 bowls chicken soup
1 tablespoon salt
1 tablespoon white vinegar
1 tablespoon Korean chili sauce
1. Do not overcook kimchi, otherwise, it is too soft. Kimchi can spread its favor over the hot pot instantly when you add and stir well.
2. Adding salt
and sesame oil
is the key to this hot pot base. These two ingredients play a role as the finishing touch seasonings.
3. Fry minced pork over low to medium heat to prevent burn.
Cut ham sausage into slices. Wash and cut the onion into strips. Slice fresh mushroom. Remove the root and wash the shiitake mushroom.
Cut kimchi into 3c㎡ square thin slices, set aside.
Wash tofu and cut into thick slices. Remove root of spinach, wash and clean. Mince scallions and garlic into pieces. Blanch green beans and soybeans until cooked, set aside.
Add oil and preheat the wok. Fry minced pork and stir-fry over medium heat until color changes.
Add the minced scallion and garlic. Saute over low heat until fragrant.
Add sugar, sesame oil, fry until smell aroma.
Add kimchi and stir well.
Pour into chicken soup, add salt, white vinegar, Korean chili sauce for seasoning. Bring to a boil. Serve and blanch other hot pot ingredients.