Canned crabmeat, thin crab legs, crab shumai dumplings, etc.
a small amount
Tteok (Korean rice cake)
50 g (about 6)
Kuzukiri - kuzu or kudzu noodles (dried)
■ Chinese soup stock
Sesame oil (for stir frying)
Cut the Chinese chives into 6 cm long pieces.
Slice the leek diagonally and combine with the bean sprouts (take the roots off the sprouts if you have time).
Bring some water to a boil to rehydrate the kuzu noodles.
Peel the garlic and ginger, and chop both up roughly.
Cut the pork belly into 5cm pieces.
Cut the tofu into easy to eat pieces. Take the root end off the enoki mushrooms and shred apart.
Put a sieve in a bowl, put in the kuzu noodles, and pour in the boiling water. Leave for a bit less than 2 minutes, then refresh the noodles in cold water.
Wash the oysters gently in ice water.
Put the ■ ingredients in the earthenware pot, bring to a boil and then turn the heat down to low. Add the enoki mushrooms.
Add 1/2 a small can of crabmeat, or 1 to 2 crab legs (thin ones are fine) or 3 to 4 crab shumai dumplings. Leave the earthenware pot as is.
Put some sesame oil in a frying pan, and stir fry the garlic and ginger until fragrant, over low heat. Add the pork and stir fry over medium heat.
When the pork changes color, add the leek, bean sprouts and kimchi in that order, and stir fry over high heat, until steam rises from everything.
Put the tofu, stir fried ingredients, oysters and tteok into the earthenware pot.
Add the kuzu noodles and chives on top, put on the lid and turn the heat up to high. When steam is rising from the pot and it's making a hissing sound, it's done!
I use this kimchi! I think this is sold nationwide. (It contains 400g.)
For an easy to make kimchi hotpot for one, see Recipe ID: 1991711.
Story Behind this Recipe
I love kimchi, and ginger, and garlic too. I wanted to fully enjoy the flavor of kimchi, and got to this recipe. I referred partly to a comic magazine about delicious food to create this.
By cooking the pork belly and vegetables together in a frying pan before adding them with the kimchi to the hot pot, the umami in them will be multiplied. Be sure to use pork belly! Use kuzu noodles that are made with real kuzu flour - they have a firmer texture. The top photo shows the hot pot before it's cooked. It looks red, but after cooking, it will turn a dark vermillion.