Ingredients
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1 bowl Kimchi
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1 scallions
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3 garlic clove
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approx. 200g minced pork
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6 bowl chicken soup
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Side dishes
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1 ham sausage
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1 onion
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3 fresh shiitake mushrooms
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1 Enoki mushroom
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1 tofu
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1 spinach
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green beans
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soybeans
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seasoning
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2 tablespoons oil
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2 teaspoon sugar
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2 tablespoons sesame oil
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5 bowls chicken soup
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1 tablespoon salt
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1 tablespoon white vinegar
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1 tablespoon Korean chili sauce
Directions
Tips
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.
Steps
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1
Done
5 minutes
|
Cut ham sausage into slices. Wash and cut the onion into strips. Slice fresh mushroom. Remove the root and wash the shiitake mushroom. |
|
2
Done
5 minutes
|
Cut kimchi into 3c㎡ square thin slices, set aside. |
|
3
Done
5 minutes
|
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. |
|
4
Done
5 minutes
|
Add oil and preheat the wok. Fry minced pork and stir-fry over medium heat until color changes. |
|
5
Done
5 minutes
|
Add the minced scallion and garlic. Saute over low heat until fragrant. |
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6
Done
5 minutes
|
Add sugar, sesame oil, fry until smell aroma. |
|
7
Done
5 minutes
|
Add kimchi and stir well. |
|
8
Done
5 minutes
|
Pour into chicken soup, add salt, white vinegar, Korean chili sauce for seasoning. Bring to a boil. Serve and blanch other hot pot ingredients. |
