Beefside hotpot stewed with kimchi is a harmonious combination of the natural sweetness of stewed bones and the sour, spicy, crispy and crunchy taste of radish kimchi. This dish is not only unique but also has the effect of nourishing health, very suitable to change the taste for family meals, especially in the chilly weather.
The processing method is not too fussy and does not take much time for housewives to have a hot, fragrant hotpot.
De lam mon lau suon ham kim chi can chuan bi gom 600 - 800gr suon bo, 300gr kim chi cai thao chua vua, 3 bia dau hu non cung cac loai rau nam an kem nhu 200gr nam kim cham, 100gr nam huong tuoi (co the thay bang nam dong co), 1 bo cai cuc hoac cai thao. Gia vi se can hanh tim, toi, gung, hat nem, nuoc mam, duong va dau an.
After preliminary processing, thoroughly clean the ribs, chop them into bite-sized pieces, then simmer briefly with boiling water, drop a few slices of ginger and shallots to remove odors and impurities, helping the hotpot broth become clearer.
Cut kimchi into sections about 3-4cm long, squeeze gently but keep the kimchi juice to create a sour taste for the hotpot broth. Wash mushrooms and vegetables, drain, cut tofu into squares to taste.
Housewives should pay attention when cooking, put the ribs in a pot and pour about 1.5 - 2 liters of water and simmer on the stove for 45 - 60 minutes. Slow simmering will help the ribs soften, creating a clear sweetness for the broth. Take out the foam regularly to ensure the broth reaches a standard clearness.
Next, heat a pan with a little cooking oil, saute minced shallots and garlic until fragrant, then add kimchi and stir-fry briefly for about 3-5 minutes. stir-frying kimchi will help the mustard greens become firmer, less vigorous and have a characteristic aroma.
Put all the stir-fried kimchi and kimchi water in a pot of stewed ribs. Bring to a boil again, season with seasoning powder, a little fish sauce and sugar to harmonize the sour, spicy, salty, and sweet tastes, and the basic kimchi stewed beef rib hotpot is finished.
