Korean Spicy Pork Pot

Overview

Pork meat? It’s pork! Yes, this hot pot uses pork as the main ingredient. It would be a bit rude to call it pork directly. Let’s call it something elegant—pork meat. The key is to slice the pork very thin so that it won’t get greasy when cooked. The use of Korean chili sauce, bean paste, chili powder and kimchi makes the soup at the bottom of the pot rich and full-flavored, fragrant, spicy, sweet, sour and complex, making any dipping sauce redundant. Coupled with the hot and spicy taste, it tastes hearty and makes people addicted.

Tags

• hot dishes
• common dishes
• meat dishes
• old man
• autumn recipes
• banquet dishes
• lunch
• cabbage hearts
• crab mushroom
• enoki mushroom
• garlic
• kelp
• konjac silk
• korean spicy cabbage
• korean chili sauce
• korean coarse chili powder
• korean doenjang
• mushrooms
• onions
• pickle juice
• pork belly
• prawns
• rice cake slices
• rice water
• sugar
• tofu
• ginger
• salt

Ingredients

Steps

1. 1 Appropriate amount of rice washing water; (After washing the rice, add an appropriate amount of water, rub it with both hands to get a white soup, which is the rice washing water. Keep the rice for steaming rice)

   

2. 2 Cut the tofu into pieces, soak it in light salt water for 15 minutes, take it out and drain the water; (soaking the tofu in light salt water can remove the beany smell, and also make the tofu tougher and less likely to break when cooked)

   

3. 3 Wash the prawns and cut off the whiskers and tails;

   

4. 4 Wash enoki mushrooms and crab-flavored mushrooms;

   

5. 5 Wash the fresh mushrooms and cut the surface with a flower knife;

   

6. 6 Wash the cabbage heart, tear the large pieces into small pieces with your hands, and use the whole piece for small pieces;

   

7. 7 Wash konjac knots; wash and cut fresh kelp into strips, then tie them into knots;

   

8. 8 Cut the spicy cabbage leaves into small pieces, cut the spicy cabbage into large pieces, and reserve the spicy cabbage juice;

   

9. 9 Shred the onion and slice the onion, ginger and garlic.

   

10. 10 Heat the pot, add a little cooking oil, heat the pot and sauté the onions, ginger and garlic until fragrant;

    

11. 11 Add the spicy cabbage and stir-fry until fragrant. Stir-fry for a while to let the sourness of the spicy cabbage evaporate;

    

12. 12 Pour in the rice water;

    

13. 13 Add Korean chili sauce, doenjang and chili powder at the same time;

    

14. 14 Stir constantly until the chili sauce and doenjang dissolve;

    

15. 15 After boiling over high heat, add some cabbage leaves and cook until the leaves become soft;

    

16. 16 Add a little salt, sugar and pepper to taste;

    

17. 17 Add pork belly slices and some side dishes, turn off the heat;

    

18. 18 Arrange spicy cabbage leaves on top and add remaining spicy cabbage juice.

    

19. 19 Serve it with the fire, simmer slowly until the pork belly is cooked, and enjoy——