Hot and Sour Kimchi Pot

Name: Hot and Sour Kimchi Pot
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Dried Tofu; 50g White radish; 50g Pleurotus ostreatus; 50g Crispy meat; 50g Fish Ball; 1 kimchi; 1 tbsp Korean Hot Sauce; 1 piece ginger; 1 teaspoon pepper; 1 teaspoon salt; 2 pieces Green onions; 1 teaspoon sesame oil; 1 tbsp Korean miso; 1 teaspoon Chicken Essence; 30g Peanut oil; 1 tbsp Hot pot bottom material

by Heart clear as water and pale as clouds

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Korean kimchi tastes salty and sour, tastes crisp and tender, and has a tangy aroma. It is a good seasoning. Today, I made a hot and sour kimchi pot that combines the sweet and sour, moderately salty and spicy kimchi with the spicy flavor of the hot pot to make sure that you will have a good appetite after eating it. Especially in such a cold day, the red, slightly spicy, salty and sour dishes in a pot are boiled over a small fire. The dishes in the pot exude a wonderfully mixed aroma. On cold days, the forehead will be slightly eaten. Sweat, warm your heart, and save trouble.

Hot and Sour Kimchi Pot

1. Prepare materials

2. Slice the white radish, cut the dried tofu into cubes, wash and tear the oyster mushrooms into small pieces

3. Wash squid and cut into long strips

4. Cut scallions into sections, mince old ginger

5. Kimchi cut into small pieces

6. Add appropriate amount of oil to the pot, saute the shallots and ginger, add 1 spoon of homemade hot pot base, fry out the red oil

7. Add kimchi and stir fry on medium-low heat

8. Add the shredded squid and stir fry

9. Pour in the Korean hot sauce and Korean-style soybean paste

10. Pour in an appropriate amount of water (the broth is best if you have it)

11. Transfer to a casserole, add the prepared side dishes, add salt and pepper, cover the pot, boil, turn to low heat and simmer for 10-15 minutes

12. Finally put some sesame oil, chicken powder seasoning, and sprinkle with coriander.

Tips:
1. The choice of vegetables can be determined according to your preferences and home materials;
2. The soup made from kimchi after frying is more fragrant;
3. After adding the homemade hot pot base material, the taste will be richer and more spicy;
4. The salt can be put last, because the kimchi itself is salty, it is easier to put the last.