1. Instant noodles bought by a treasure
2. Mobao bought rice cakes and Korean soybean paste
3. Pleurotus eryngii, ham sausage, tofu slices, kimchi slices, all ingredients are ready for use.
4. Korean hot sauce, soybean paste, dark soy sauce, salt, and minced garlic are all put together and left for half an hour to make the flavor richer.
5. Korean kimchi, tofu, ham sausage, eryngii mushroom, enoki mushroom, fish ball, rice cake, green onion, all placed in the pot. Add the second wash of rice water (clear water is also acceptable) and start cooking.
6. Ten minutes after boiling, all the ingredients are nine minutes cooked, add the miso prepared in advance, and continue to cook for another five minutes.
7. Add instant noodles and cook and serve.
Tips:1. The first time I made Korean army hot pot, I used the method of adding oil to stir-fry the ingredients at first, but the color was ugly, and the ingredients were darkened at the lowest heat, so I gave up decisively and used the current method. 2. When the sauce was adjusted, the color of the soy sauce was black, and I was worried that the soup would appear black after the sauce was cooked, which turned out to look good.
