Hi, I am Laura. Today, we’re going to make kimchi sausage pot for kimchi lovers recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Kimchi Sausage Pot For Kimchi Lovers Recipe
Kimchi Sausage Pot For Kimchi Lovers is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Kimchi Sausage Pot For Kimchi Lovers is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook kimchi sausage pot for kimchi lovers using 19 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Kimchi Sausage Pot For Kimchi Lovers:
- Prepare 150 to 200 grams Thinly sliced belly
- Prepare 200 to 250 grams Napa cabbage kimchi
- Make ready 1/3 bag Bean sprouts (thin ones if possible)
- Get 1/2 stalk Japanese leek
- Make ready 2 clove Garlic
- Make ready 2 cm Ginger
- Prepare 1 bag Enoki mushrooms - small (100 g)
- Prepare 1 pack Half tofu (180 - 200 g)
- Get 1 pack Raw oysters (for cooking)
- Make ready 1 dash Canned crabmeat, thin crab legs, crab shumai dumplings, etc.
- Prepare 50 grams Tteok (Korean rice cake)
- Make ready 50 grams Kuzukiri - kuzu or kudzu noodles (dried)
- Take 1/2 bunch Chinese chives
- Prepare 900 ml ■ Water
- Prepare 1/2 tsp ■ Chinese soup stock
- Get 1/2 tbsp ■
- Take 1/2 tbsp ■Soy sauce
- Take 1 tsp ■Oyster sauce
- Take 1 Sesame oil (for stir frying)
Instructions to make Kimchi Sausage Pot For Kimchi Lovers:
- 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 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 and stir fry over medium heat.
- When the 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.
So that’s going to wrap this up for this distinctive dish kimchi sausage pot for kimchi lovers recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
