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Kimchi Cheese Hot Pot

Costo $15, salva $10

Fonte: Recommended by CookPal

  • 40 Min
  • 4 Porzioni
  • $15

INGREDIENTI

  • Protein

    • 200g thinly sliced pork belly
    • 🧈 300g firm tofu

  • Vegetables

    • 100g kimchi
    • 200g napa cabbage
    • 1 pack shimeji mushrooms
    • 🧄 1 clove garlic, sliced
    • 50g garlic chives

  • Dairy

    • 🧀 100g mozzarella cheese

  • Oil

    • 1 tbsp sesame oil

  • Soup Base

    • 400cc water
    • 3 tbsp sake
    • 1 tbsp gochujang
    • 1 tbsp miso
    • 1/2 tsp grated ginger

PASSI

1

Cut napa cabbage into bite-sized pieces. Slice garlic chives into 4cm lengths. Trim the root of shimeji mushrooms and separate them into smaller clusters. Slice tofu and mozzarella cheese into quarters.

2

Cut pork belly into 3cm wide strips.

3

Heat sesame oil and garlic in a pot over low heat until fragrant. Add kimchi and stir-fry briefly.

4

Add pork belly to the pot and stir-fry until the meat changes color.

5

Add the soup base ingredients (water, sake, gochujang, miso, ginger) and bring to a boil. Skim off any foam or impurities.

6

Add napa cabbage, shimeji mushrooms, and tofu. Cover and simmer for 5–7 minutes until vegetables are tender.

7

Add garlic chives and mozzarella cheese. Reduce heat to low, cover, and simmer for another 5 minutes.

NUTRIENTI

Per 1 porzione

🔥

450

Calorie

  • 25g
    Proteine
  • 20g
    Carboidrati
  • 30g
    Grassi

💡 Suggerimenti

Serve with rice or udon noodles to make it a complete meal.Adjust the spice level by adding more or less gochujang.Leftovers can be stored in the fridge and reheated for a quick meal.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.