How to Cook Yummy Kimchi Hot Pot For Kimchi Lovers

Without fail making ultimate Kimchi Hot Pot For Kimchi Lovers easy, delicious, practical.

Good Evening every body, at this time you get present recipe Kimchi Hot Pot For Kimchi Lovers with 19 ingredients and 16 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 19 ingredients and 16 stages of easy cooking Kimchi Hot Pot For Kimchi Lovers.

Ingredients for Kimchi Hot Pot For Kimchi Lovers

1. Prepare : to 200 grams Thinly sliced pork belly.

2. Needed : to 250 grams Napa cabbage kimchi.

3. Prepare : Bean sprouts (thin ones if possible).

4. Needed : Japanese leek.

5. Prepare : Garlic.

6. Needed : cm Ginger.

7. Needed : Enoki mushrooms - small (100 g).

8. Prepare : pack Half tofu (180 - 200 g).

9. Needed : pack Raw oysters (for cooking).

10. Prepare : Canned crabmeat, thin crab legs, crab shumai dumplings, etc..

11. Prepare : Tteok (Korean rice cake).

12. Needed : Kuzukiri - kuzu or kudzu noodles (dried).

13. Needed : Chinese chives.

14. Needed : ■ Water.

15. Prepare : ■ Chinese soup stock.

16. Needed : ■Sake.

17. Needed : ■Soy sauce.

18. Prepare : ■Oyster sauce.

19. Needed : Sesame oil (for stir frying).

If all ingredients Kimchi Hot Pot For Kimchi Lovers it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Kimchi Hot Pot For Kimchi Lovers

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..

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