Hotpot lovers… Are you feeling down because you have to avoid crowds and can't go to your favorite hotpot shops, out of concern for your own health and the health of your family members?
Don't worry anymore, because MyFood Myanmar is sharing a recipe for you.
We're going to show you how to make a Korean style kimchi hotpot that will make hotpot lovers drool just thinking about it, reminiscent of famous hotpot shops.
Ingredients
- 1 tablespoon peanut oil
- 225 grams thinly sliced beef
- 3 stalks spring onion (thinly sliced) and 2 cloves garlic (thinly sliced)
- 2 tablespoons chili paste
- 1 liter chicken stock (or beef stock)
- 225 grams kimchi
- 2 tablespoons rice wine
- 1 tablespoon fish sauce and 1 tablespoon sugar
- 450 grams tofu (cut into small squares)
- 225 grams mushrooms (thinly sliced)
- 225 grams pork belly, pork sausage (or chicken sausage) (thinly sliced)
- A little watercress (thinly sliced)
- 2 packs dried noodles
- 2 eggs
Step by step instructions
1. Heat the pot and add oil. When the oil is hot, add the thinly sliced beef and stir-fry until cooked.
2. Then add the spring onion, garlic, and kimchi, and stir for about 1 minute.
3. Add the chili paste and stir-fry for about 30 seconds until well combined.
4. Pour in the chicken stock and scrape off any beef bits sticking to the sides of the pot. Then add the rice wine, fish sauce, sugar, tofu, and mushrooms, cover, and let it come to a boil for about 5 minutes.
5. Once it comes to a boil, add the pork belly and pork sausage, and let it simmer for about 5 minutes.
6. Finally, add the watercress and noodles, and simmer for about 1 minute. Taste for seasoning, and just before removing from the heat, crack in 2 eggs.
And there you have it — a delicious, slurp-worthy Korean style kimchi hotpot!
Source: Omnivorescookbook.com
