Delicious Mild Miso Kimchi Hot Pot

  1. Separate the cabbage into core and leaves, and cut into 1 to 2 cm strips.
  2. Break the tofu into bite-size pieces, roughly shred the shimeji, and cut the chives into 7 to 8 cm pieces.
  3. Heat the sesame oil in a frying pan.
  4. Add in kimchi and stir-fry thoroughly.
  5. Once the kimchi is cooked through, add the pork and continue stir-frying.
  6. This is the pork and kimchi stir-fry.
  7. Once the pork is cooked through, transfer to a clay pot.
  8. Add 3.5 cups of water and dashi granules into the clay pot containing the pork and kimchi, and bring to a boil.
  9. Once it starts to boil, lower the heat and dissolve the miso into the soup.
  10. Add the core part of the cabbage, cover, and simmer over low heat for 5 to 10 minutes.
  11. Once the core is cooked through, add the leaves and continue simmering for about 5 minutes.
  12. Check the taste at this point since water starts to come out from cabbage.
  13. If it seems too watery and lacks in taste, add a bit of salt.
  14. Add the tofu and shimeji, put the lid back on and simmer for 5 to 10 minutes.
  15. I actually added some leftover leek this time.
  16. Add the chives and lightly spoon the soup over the ingredients.
  17. Cover again and heat for about 5 minutes.
  18. Once the chives are cooked through, it's done.
  19. For the last bite of the meal, you can add some udon or rice porridge; either one goes well with the soup.
  20. Today, I added beaten egg over udon.

chinese, cabbage, pork belly, mushrooms, tofu, garlic, sesame oil, granules

Taken from cookpad.com/us/recipes/155543-delicious-mild-miso-kimchi-hot-pot (may not work)

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