Korean kimchi hotpot
Although Korean hot pot is not as spicy as Sichuan pot, eating a pot can still make people's blood boil.
Recipe Recommendations
- pork stuffing 200 grams
- Korean kimchi 300 grams
- ham sausage 1 piece
- soybean appropriate amount
- crowndaisy chrysanthemum 100 grams
- tofu 1/2 yuan
- green beans 50 grams
- onion 1/2
- Flammulina velutipes 100 grams
- mushrooms 4 flowers
- green onions 1/2 root
- soy sauce appropriate amount
- minced garlic appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
- medium spice
- hotpot
- ten minutes
- ordinary
Steps for Korean kimchi hotpot
1
Cut kimchi into slices. Pour oil in a frying pan and heat it up, add in the meat filling and minced green onions and garlic and stir fry until fragrant.
2
Add soy sauce, sugar, and sesame oil and stir well.
3
Pour in the kimchi and stir well.
4
Pour in the chicken bone soup, add salt and chicken essence to boil over high heat.
5
Slice ham sausage; cut onion into thick shreds; wash and slice mushrooms; remove the roots of the mushroom and wash; cut tofu into slices; wash and cut chrysanthemum cabbage into 2 sections; cut green onions obliquely, and place the above processed ingredients into a casserole. Pour the kimchi soup into the casserole containing the ingredients and bring to a boil.Korean kimchi hotpot Make Tips
After the ingredients in the pot are served on the table and eaten, the remaining soup is used to cook noodles. Cooking rice is also very delicious. You can also put the casserole on the induction cooker and serve it together, or use an electric hot pot to cook and eat it for more fun. Ingredients can be adjusted according to personal preferences.