Korean cuisine has always been loved for its diversity in dish preparation. In particular, kimchi hotpot is very suitable for families to enjoy in cool weather, rain and wind in the North.
To make kimchi hotpot, housewives need to prepare 300gr of kimchi beetroot; 300gr of pork belly or pork ribs; 200gr of tofu; 200gr of Agency spinach mushrooms, shiitake mushrooms or fish filling mushrooms); 1 onion, 2 green onions; a little minced garlic; Korean chili powder (gochugaru); Korean chili sauce (gochujang) and hot potato leaves; some basic spices such as salt, pepper, fish sauce, sugar...
Add a little cooking oil to the pot and saute the minced garlic before adding the shredded pork belly or the young ribs to the island. When the meat is just cooked, add the kimchi and stir-fry for about 5 - 7 minutes to absorb the spices and produce a light sour taste. Season with some chopped chili, Korean chili sauce, sugar and fish sauce to taste.
Continue to add the prepared broth to the pot and bring to a boil. Reduce the heat and simmer for another 10 - 15 minutes to blend the ingredients together. Housewives can also adjust the spicy, salty or sour taste depending on their taste.
Quarently cut each tofu and add the mushroom, onion and chopped green onion to the pot. While eating, add noodles or hot pot balls to hotpot water so that the family can enjoy it while it is still hot.
