Top 10 Ways to Cook Delicious Kimchi Hotpot

Ingredients:

• 500g kimchi
• 300g beef corn
• 500ml bone broth
• 200g dried shiitake mushrooms
• 100g tofu
• 3 stalks lemongrass
• 2 cloves garlic
• 2 sausages (Optional)
• 2 shallots
• 1 onion
• Seasonings: Sugar, salt, seasoning powder, chili paste, cooking oil, fish sauce, soy sauce, chili powder

Instructions:

Step 1: Prepare the beef corn:

• Wash the beef corn and rub with a little salt, then rinse again with water. Cut the beef corn into bite-sized pieces.

Step 2: Prepare the other ingredients:

• Remove 1-2 outer layers and roots of lemongrass, wash and crush.
• Wash and finely chop the shallots.
• Peel, wash, and finely chop the garlic. Wash and cut the lemongrass into sections about the size of a finger joint.
• Cut the sausages into bite-sized pieces, wash the tofu and cut into squares.
• Soak the shiitake mushrooms in diluted saltwater for about 10 minutes, then drain and cut into small pieces.

Step 3: Stir-fry the ingredients:

• Heat a pot, add 2 tablespoons of cooking oil, when the oil is hot, add chopped shallots, minced garlic, crushed lemongrass, and stir-fry for about 1 minute until the characteristic aroma of the ingredients spreads.

Step 4: Cook the hotpot:

• After the mixture has released its fragrance, add about 500ml of bone broth.
• Continue to add all the chopped onions, 1 tablespoon of fish sauce, 1 tablespoon of chili paste, 1 tablespoon of soy sauce, 1 tablespoon of sugar, 1 tablespoon of seasoning powder, ½ tablespoon of chili powder, ¼ tablespoon of salt, along with 500g of kimchi.
• Then, simmer for about 15 minutes, add the beef corn, sausages, and tofu, and continue to simmer for another 5 minutes until the hotpot is ready.

Finished Product:

• The piping hot beef corn kimchi hotpot has a rich and delicious flavor. This will be a dish that brings families together, where you can enjoy tender and flavorful beef while savoring the authentic taste of kimchi. Let's cook up a pot of delicious beef corn kimchi hotpot for the family!

Ingredients:

• 500g: clams
• 300g: corn beef
• 1kg: clams
• 500g: Napa cabbage kimchi
• 300g: rice vermicelli
• 1 piece: tofu
• 200g: shiitake mushrooms
• Boaro onion, watercress
• 1 small turnip
• Fish sauce, salt, pepper, sugar
• Seasoning powder
• Soy sauce
• 2 tomatoes

Instructions:

• Clean the clams and chop them into bite-sized pieces. Soak the clams in water, wash the corn beef, and cut it into thin slices. Arrange all these ingredients on a plate. Cut the turnip into long strips about 5x2cm, then cook with 1.5 liters of water until soft. Cut the boaro onion into diagonal slices about 1cm thick. Remove the tough parts of the watercress, leaving only the long stems about 10cm long.
• Cut the tofu into squares of bite-sized pieces, blanch in boiling water. Remove the stem from the shiitake mushrooms and separate the fibers. Quarter the tomatoes. After preparing, arrange neatly on a clean plate. Blanch the rice vermicelli briefly, rinse with cold water, then mix with a little cooking oil to prevent sticking.

Execution:

• First, let's prepare the hotpot broth. Pour about two tablespoons of cooking oil into a pan. When the oil is hot, add 5g of purple onion, 15g of garlic, 115g of lemongrass, and 1 tablespoon of sesame oil to sauté until fragrant. Then, add the tomatoes and stir until they are soft. Pour about 2 liters of water into the pot. Season to taste with your preferred seasonings. When the broth boils vigorously, add the kimchi and stir well. Reduce the heat.
• Once the broth is ready, transfer it to a portable stove or a hotpot on the dining table to bring it to a boil again. Now, you can add the clams and enjoy. Clams enhance the flavor and sweetness of the broth. Cook until the clams turn orange-red, then flip them to ensure even cooking. Next, add the corn beef, tofu, mushrooms, and more. Serve with kimchi, rice vermicelli, and turnips.
• The kimchi clam hotpot should have a harmonious balance of spicy and sour flavors. The clams should be sweet, fresh, and fragrant. In addition to the above vegetables, you can add anything you like. Clams in hotpot are especially delicious when dipped in lime salt or green chili salt.

Ingredients:

• 800g salmon heads
• 400g kimchi
• Cilantro, garlic
• Seasonings: Seasoning powder, sugar, fish sauce, salt

Instructions:

Prepare the ingredients:

• After purchasing fresh salmon heads, rinse them thoroughly, remove the gills and teeth, then cut them into bite-sized pieces. Once chopped, let the fish drain.
• Peel and finely chop the garlic, rinse the cilantro, pick the tender parts, and cut them into small sections.
• Cut the kimchi into small pieces, about 2 - 3cm each.

Cooking the broth:

• Using a large pot, add all the chopped garlic and stir-fry until fragrant. When the garlic turns golden and fragrant, remove it from the pot and set it aside on a plate.
• In the remaining oil in the pot, add the chopped kimchi and sauté briefly until fragrant, then pour in 1.3 liters of water. Cook for about 15 minutes until the water boils, then season with about 1.5 teaspoons of seasoning powder, 2 teaspoons of sugar, and 1 teaspoon of fish sauce.
• You can adjust the seasoning according to your taste preferences.

Cooking the kimchi salmon hot pot:

• Once the broth is seasoned to your liking, add the prepared salmon heads.
• Cook for another 5 minutes until the salmon heads are cooked through. Then, simply turn off the heat, and your delicious kimchi salmon hot pot is ready to serve.

Ingredients:

• 700g chicken feet
• 12 baby tomatoes
• 6 green and red chili peppers
• 3 lemongrass stalks
• 150g bean sprouts
• 100g enoki mushrooms
• Chopped garlic, garlic-infused oil
• Seasonings: Chinese five-spice powder, hot pot seasoning, rice vinegar, salt, sugar, cooking oil...

Instructions:

Prepare the chicken feet:

• First, wash the chicken feet thoroughly, cut them in half, then blanch them in 1 liter of water with 1 tablespoon of salt and 2 tablespoons of rice vinegar. After about 2 minutes, remove the chicken feet and soak them in cold water for about 1 minute.

Prepare the other ingredients:

• For the other ingredients, wash the enoki mushrooms and cut a cross on the mushroom heads; rinse the bean sprouts and set aside; wash and bruise the lemongrass, cut into sections; wash the chili peppers, bruise them, and cut into pieces; rinse the baby tomatoes and cut them in half.

Stir-fry the ingredients:

• Next, heat a pot over medium heat, add 2 tablespoons of oil and bruised lemongrass. Once the lemongrass is fragrant, add 1 tablespoon of chopped garlic and prepared chili peppers, stir-fry for another minute, then add the enoki mushrooms and baby tomatoes to the pot.

Finish the kimchi hot pot:

• Once the mixture is cooked through, add 1.5 liters of water to the pot and bring it to a boil. Then, add the hot pot seasoning, prepared chicken feet, 1 tablespoon of sugar, bean sprouts, 1 tablespoon of garlic-infused oil, and cook for another 3 minutes before serving.