Name: Korean Kimchi Pot
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g pickle; 1/4 Old tofu; 150g Rice cake; 1/4 onion; 150g Soy sprouts; 1 piece Chicken breast; 500cc water; 1 Green onions; 2 pieces green pepper; 1 Dried chili; 2 cloves garlic; 1 tbsp Chili powder; 1 teaspoon sesame oil; 1 tbsp Cooking Wine; 1 teaspoon Soy sauce; 1 teaspoon Chicken noodles; 1 tbsp potato powder

Korean Kimchi Pot

by m+n Zhang Zhensheng

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Most of the kimchi making in Korea is concentrated in late autumn and early winter. The whole family and neighbors are mobilized to make kimchi together. The men eat freshly mixed kimchi next to them, and drink rice wine.
After the Chinese New Year, the temperature slowly rises, and the kimchi starts to ferment slowly. This is also the most worrying thing for housewives. At this time, they will often cook kimchi pot, kimchi fried pork, kimchi pancakes and so on. "

Korean Kimchi Pot

1. Tofu slices, about 5mm thick.

2. Shred the onion.

3. Wash the bean sprouts and set aside.

4. Peel the rice cakes piece by piece and set aside.

5. Slice green onion, slice green chili, slice dried chili, and slice garlic for later use.

6. Take out the kimchi and set aside.

7. Add the seasonings to the chicken slices, marinate with your hands, and let stand for ten minutes.

8. After the wok is heated, add a little salad oil, add the marinated chicken and stir fry until half cooked.

9. Add the prepared kimchi and continue to fry.

10. Put the fried kimchi and chicken in the soup pot.

11. Continue to add rice cakes, tofu, bean sprouts, green onions, green red peppers and garlic, and then add 500cc of water.

12. Cover the pot and bring to a boil on high heat.

13. After the soup is boiled, add a tablespoon of chili powder, turn to low heat and cover the pot to continue cooking.

14. Boil for about 5 to 6 minutes, add some chicken essence to improve the flavor and serve.

Tips:
I don't know why, the kimchi nowadays is getting sweeter as it is made. When buying it, try not to buy too sweet because it tastes bad!
When making a kimchi pot, the kimchi that is sour is the best. If the kimchi you bought is not fermented, put it at room temperature. Maybe it will expand in a day or two, which means that it is fermented. At this time, the kimchi is the best. food!