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Kimchi Hot Pot For Kimchi Lovers
Kimchi Hot Pot For Kimchi Lovers

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Now when it comes to the main food items that you have for dinner, you may well want to make sure you are eating lots of fish, especially salmon, and lean protein. You will recognize that salmon is also rich in Omega-3 and other nutrients. Protein is essential for your diet, however you don’t have to eat a large amount, as a 3 ounces is all you actually need. It’s also wise to trim off any fats that you find on the specific meats that you’re planning to eat.

If you determine that your overall health is important to you, you should take these tips to heart. Also if you cut out all the processed foods that you really should not be eating anyway, you might find that you could end up living a longer life.

We hope you got benefit from reading it, now let’s go back to kimchi hot pot for kimchi lovers recipe. You can cook kimchi hot pot for kimchi lovers using 19 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to prepare Kimchi Hot Pot For Kimchi Lovers:
  1. Provide 150 to 200 grams Thinly sliced pork belly
  2. Get 200 to 250 grams Napa cabbage kimchi
  3. Get 1/3 bag Bean sprouts (thin ones if possible)
  4. Provide 1/2 stalk Japanese leek
  5. Get 2 clove Garlic
  6. You need 2 cm Ginger
  7. Provide 1 bag Enoki mushrooms - small (100 g)
  8. Use 1 pack Half tofu (180 - 200 g)
  9. Use 1 pack Raw oysters (for cooking)
  10. Get 1 dash Canned crabmeat, thin crab legs, crab shumai dumplings, etc.
  11. Take 50 grams Tteok (Korean rice cake)
  12. Prepare 50 grams Kuzukiri - kuzu or kudzu noodles (dried)
  13. Take 1/2 bunch Chinese chives
  14. You need 900 ml ■ Water
  15. You need 1/2 tsp ■ Chinese soup stock
  16. Provide 1/2 tbsp ■Sake
  17. Prepare 1/2 tbsp ■Soy sauce
  18. Prepare 1 tsp ■Oyster sauce
  19. Get 1 Sesame oil (for stir frying)
Instructions to make 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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