Kimchi Pot
Overview
The steaming kimchi pot is made with sour and spicy kimchi as a base, and is paired with tofu, luncheon meat, mushrooms, potatoes, zucchini... Eating a pot of it warmly brings you a sense of satisfaction from the heart.
Tags
Ingredients
Steps
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Let’s take a family photo of all the ingredients at a glance. Wash the enoki mushrooms and remove the roots, wash the shiitake mushrooms and cut them into thick slices, cut the tender tofu into thick slices, wash the bean sprouts, cut luncheon meat into thick slices, cut zucchini into thick slices, cut spicy cabbage into cubes, cut green onions into cubes, slice garlic, mince shallots, and slice carrots.
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Pour a tablespoon of cooking oil into the pot and heat over medium heat, add garlic slices and stir-fry until fragrant.
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Add potato slices and green onion cubes and stir-fry.
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Stir-fry until the potatoes and green onions become soft, then add the spicy cabbage and continue stir-frying.
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After stir-frying, pour in the rice water and turn to high heat.
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After boiling the pot, add a spoonful of Korean chili sauce and stir well.
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Add another pinch of salt.
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Add bean sprouts
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Then add the lunch meat, tofu, zucchini, shiitake mushrooms and enoki mushrooms, cover the pot and simmer over medium heat for three minutes.
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These are easy-to-cook ingredients. I didn’t turn the pot over for the sake of beautiful photos. You can just stir it a few times with a wooden spatula. You need to sprinkle carrot slices before serving. I pressed the carrots into stars with a vegetable cutting mold for the sake of beauty.
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After turning off the heat, sprinkle with chopped green onion.
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The beautiful kimchi pot is completed
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It’s a great food for cooking. It’s sour and spicy, so you’ll definitely eat more every time you eat it.
