GUIDE TO COOKING DELICIOUS KIMCHI HOTPOT, JUST LIKE IN KOREA

Spicy and sour kimchi hotpot is a favorite among many young people. This dish is highly renowned in South Korea, and there's nothing better than gathering around a pot of intensely flavorful, spicy kimchi hotpot on chilly days.

Kimchi hotpot is a combination of simple ingredients such as salted kimchi, green onions, onions, mushrooms, and various vegetables. When enjoyed in a hotpot, it elevates the flavor, making the experience even richer and more enticing.

Ingredients for Korean Kimchi Hotpot

- Sour kimchi 300g

- Succulent pork belly 500g

- Marrow bones 300g

- Fresh tiger prawns 300g

- Fresh razor clams 500g

- Tofu skin 4 sheets

- Shiitake mushrooms 200g

- Enoki mushrooms 150g

- Beef 300g

- Fresh squid 200g

- Assorted greens: kale, spring onions, sweet cabbage, etc.

- Condiments: cooking oil, fish sauce, MSG, Korean chili powder, sugar, bouillon cubes

- Garlic 1 bulb, dry shallot 1 bulb

Ingredients for Korean Kimchi Hotpot

How to Make Korean Kimchi Hotpot

Step 1: Prepare the ingredients for Korean Kimchi Hotpot

- Clean the marrow bones by boiling them briefly with water to remove any odor. Then, take them out, wash thoroughly, and marinate with 1 bouillon cube, 1 tablespoon of sugar, 1 tablespoon of fish sauce, sauté with aromatic garlic and shallots. After that, put the bones in a pot to sear, add 2 liters of filtered water to simmer until the broth is sweet and savory for the hotpot.

- Cut the kimchi into small 3-4cm pieces and set aside in a bowl.

- Rub the pork belly with a pinch of salt, wash it, and cut it into appropriately-sized pieces for consumption.

- Cut the tofu skin into small pieces, then fry with oil until golden and crispy. Remove and place on a plate lined with oil-absorbing paper.

- Remove the shrimp whiskers and head, then cut along the back to remove the shrimp vein. Rinse the shrimp with water and drain.

- Soak the clams in rice water with a few slices of thinly cut chili for 30 minutes. This helps the clams release all the dirt. Then, scoop them out and rinse thoroughly.

- Cut the stems off the shiitake mushrooms and soak them in warm water until soft. After that, rinse and cut them in half.

Preparing Ingredients for Kimchi Hotpot

- Cut the fresh squid in half, remove the squid sac, teeth, and eyes. Rinse thoroughly and cut into bite-sized pieces.

- Clean and wash the assorted greens, then soak them in diluted saltwater for 30 minutes. Afterwards, scoop them out and rinse thoroughly.

Step 2: Lightly stir-fry the kimchi

Sautéing Kimchi

- Heat the pan, add 2 tablespoons of cooking oil, sauté finely chopped onions and garlic until fragrant. Then, add kimchi and stir-fry. Pour in the kimchi juice to enhance the tangy-spicy flavor of the broth. Season with a bit of Korean chili powder and spices for a balanced taste.

Step 3: Cooking the Broth for Korean Kimchi Hotpot

- After preparing the kimchi, add the simmered marrow bones to the pot. You can add a bit of water to avoid having too little broth. Bring the broth to a boil, then season with 1 bouillon cube, 1 tablespoon of sugar, 1/2 tablespoon of fish sauce. Next, add the pork belly, clams, shrimp, and tofu skin. Cook until the broth boils, then turn off the heat.

Cooking the Broth for Kimchi Hotpot

- When dining, arrange various dipping sauces around the hotpot, transfer some broth to a smaller pot, bring it to a boil, and proceed to add the assorted vegetables.

Finished product: Korean Kimchi Hotpot

Finished product: Korean Kimchi Hotpot

Kimchi hotpot, with its spicy and tangy flavors, is a sensory delight. The harmonious blend of tanginess, spiciness, combined with vermicelli and various dipping greens, will keep you reaching for more.

With the incredibly simple method above, you can easily execute it at home during weekends, Tet holidays, and festive occasions, bringing family members closer together.

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