Korean pickle pot

Recipe Recommendations

• spicy cabbage appropriate amount
• clams appropriate amount
• squid appropriate amount
• pork belly appropriate amount
• Qianzhangbao appropriate amount
• old tofu appropriate amount
• zucchini appropriate amount
• Flammulina velutipes appropriate amount
• kelp knot appropriate amount
• soybean sprouts appropriate amount
• cauliflower appropriate amount
• soybean paste two spoonfuls
• Korean chili sauce One and a half spoonfuls

• slightly spicy
• casserole
• ten minutes
• ordinary

Steps for Korean pickle pot

1

Squid and clams, put clams in water and sprinkle a few drops of salt and sesame oil to spit out sand.

2

Main ingredient: spicy cabbage, soybean sauce, Korean chili sauce

3

I picked the head and tail of various vegetables, soybean sprouts, and sliced the tofu. The old tofu tasted more delicious

4

A small amount of zucchini, seaweed, cauliflower, pork belly, and lettuce were also prepared but I didn't put it in later. There was too much to eat ~~

5

Put a small amount of oil in the casserole and fry the pork belly on both sides (I should have used an iron pot, but I was lazy to wash the pot less), and serve the casserole directly ~~

6

Wait until the pork belly is golden on both sides, add spicy cabbage and stir fry ~

7

Then pour in the rice washing water ~~(I used to use Chongtang Bao, but obviously the rice washing water is authentic and saves money)

8

Add two spoonfuls of soy sauce and one and a half teaspoon of chili sauce, and stir well ~~

9

Wait until the soup base is boiled, add the uncooked vegetables first

10

Then add the easy-to-cook ones, and put the seafood last ~

11

OK, sprinkle with chopped green onion and serve ~~~

Korean pickle pot Make Tips

Recipe Categories

• hot dishes
• home cooking
• soup recipes
• Hotpot Recipes
• Summer recipes
• Autumn recipes
• Winter recipes