Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, kimchi hot pot for kimchi lovers. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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Kimchi Hot Pot For Kimchi Lovers is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Kimchi Hot Pot For Kimchi Lovers is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have kimchi hot pot for kimchi lovers using 19 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Kimchi Hot Pot For Kimchi Lovers:

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

Heat the oil in a large saucepan over medium heat. We hope you got insight from reading it, now let's go back to kimchi hot pot for kimchi lovers recipe. Here is how you do that. Here is how you do that.

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.

Here is how you do that. Here is how you do that. I love kimchi, and ginger, and garlic too. I wanted to fully enjoy the flavor of kimchi, and got to this recipe. I referred partly to a comic magazine about delicious food to create this.

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