How to make kimchi rice cake hotpot

After the country's doors opened, my country's foreign exchanges have become increasingly close, and foreign cuisine can be eaten in China. Korean cuisine is very popular among young people. In fact, we can also make it ourselves. As long as we master the order in which each dish is put into the pot, we will not go wrong. The second thing is to master the heat and the combination of seasonings. This article introduces the method of making kimchi rice cake hotpot, which is especially suitable for young people's taste and is simple and easy to operate. Let's take a look.

Korean kimchi rice cake hotpot

Ingredients

A little bit of pork belly, about 200g of spicy cabbage according to how much you want to eat

Half a box of soft tofu (lactone tofu) A little enoki mushrooms (according to your taste)

3 Coprinus comatus (larger ones) 1/2 carrot (use the thicker ones)

A Korean fish cake (depending on personal preference) and a plate of various fish balls, shrimp dumplings, sausages, etc. (add according to personal preference)

1 or 2 slices of cheese slices per pack of Shin Ramyun (more will make you sick)

1 tablespoon of canned tuna for Korean soup 15 pieces of hot pot rice cake (add as needed)

Excipients

A small section of green onion (about 10 cm) and a small section of green onion (about 15 cm)

2 tablespoons Korean chili sauce 2 cloves garlic

Korean kimchi rice cake hot pot recipe steps

1. Go to the supermarket and buy all the materials you need

2. Organize all materials. Peel the carrots and cut into round slices (not too thick or too thin, about 5mm); cut the coprinus comatus into thick slices at an angle; cut the tofu into square slices (the rennet tofu is very tender, you can put it on your hand and cut it slowly, it is not easy to break); slice the garlic; cut the white and green onions into oblique sections and separate them; after taking out the rice cake strips, you can soak them in hot water to remove the smell on the surface; if you use crispy sausage, you can cut a cross at the bottom; I mixed the pork belly with hot sauce in advance, originally wanting to make it tasty, but I didn’t expect that it would get stuck in the pan when I fried it, so you don’t have to mix it.

3. First, sauté the garlic and pork belly in a wok (if the pork belly is too fatty, don't add oil); after serving, stir-fry the kimchi with the remaining oil; then switch to a shallower, larger pot, put the fried kimchi in the middle of the top layer, add the scallion, and spread carrots, various meatballs, chicken leg mushrooms around, and then put fish cakes and tofu on the top layer (tofu is tender, don't put it on the bottom layer to prevent it from breaking when stirring)

4. Place the rice cake strips and fried pork belly on the next layer (the rice cake strips are placed on top to prevent the pan from sticking)

5. Top with enoki mushrooms, green onions, canned tuna and chili sauce (I also took a photo of the size of the spoon I used so you can compare the amounts~)

6. Pour water until the ingredients on the surface are almost covered, then turn on the heat!

7. Cover the lid and cook over medium-low heat until boiling (you will feel your mouth watering when you hear the gurgling sound~(≧▽≦)/~), use a spoon to stir the chili sauce and soup on the noodles to mix well

8. Bring to a boil over low heat for about five minutes before adding the Shin Ramen noodles. Add the seasonings as well to avoid wasting them.

9. After two minutes, turn the instant noodles over and put in the cheese slices (I put in two slices and felt a bit greasy, I personally think one slice is enough), the cheese slices melted in an instant~

10. After the cheese slices are melted, stir them along the edge of the pot with the back of a spoon, and use two spoons to stir from the middle of the left and right sides of the pot to the middle, turn out the spicy cabbage and mix it evenly with the ramen (this is all about mixing, as long as you don’t break the tofu, you can stir it in any way, and mix the cheese and ingredients evenly, otherwise it will be too greasy); keep cooking like this for one or two minutes, and the delicious and fragrant kimchi rice cake hot pot is ready~(≧▽≦)/~ Isn’t it simple!