Kimchi hotpot

Overview

Two people, one small pot, a warm hot pot meal, delicious!

potato, peeled and cut into small pieces.
Cut the meatloaf into small slices and 2 fish balls.
Thaw frozen tofu in advance.
Squeeze out the water from the frozen tofu and cut into small pieces.
Soak kelp knots in advance, wash and cut into shreds.
Set aside cabbage kimchi.
Take half a bag of cabbage kimchi and chop it finely.
Wash appropriate amount of enoki mushrooms.
While preparing the ingredients, first add the meatloaf, fish balls and an eighth pot of water to a small pot and bring to a boil.
Once boiling, add diced potatoes.
Bring to a boil and continue to cook for ten minutes to cook the potatoes and make a thicker soup.
Add kimchi to the pot and bring to a boil, taste it, and add salt and light soy sauce to increase the saltiness and umami.
Cook for a while and then add frozen tofu cubes and cook for a while.
, then add kelp silk.
Finally add the enoki mushrooms and scald until cooked.
Just eat it while it's cooking. After you finish eating some, just add some more and cook it.