Pork, Kimchi and Tofu Hot Pot

    50 minutes

    This is a rich and wholesome Chinese stew (or hot pot) that is packed with flavour and pork, kimchi, tofu, mushrooms and vermicelli.

    1 person made this

    Serves: 4 

    • 1/2 tablespoon sugar
    • 1 teaspoon salt
    • 1/2 tablespoon light soy sauce or 1 tablespoon dark soy sauce
    • 1-2 tablespoons cornflour, mixed with 1 tablespoon water
    • 450g minced pork
    • 1 tablespoon oil
    • 1 tablespoon oil
    • 2 teaspoons diced garlic
    • 2 spring onions, cut into 2.5cm pieces
    • 1 tablespoon finely diced red chillies
    • 1 medium onion, finely sliced
    • 1 teaspoon salt
    • 500g Korean kimchi
    • 400g tofu, cubed
    • 200ml chicken stock
    • 400ml water
    • 200g enoki mushroom, root end removed
    • salt, to taste
    • sugar, to taste
    • 80g rice vermicelli, soaked

    Preparation:15min  ›  Cook:15min  ›  Extra time:20min marinating  ›  Ready in:50min 

    1. In a large bowl mix sugar, salt, soy sauce and cornflour slurry together. Mix in the minced pork. Let sit for 20 minutes.
    2. Heat a large frying pan with oil over high heat. Stir fry the pork until cooked; about 3-4 minutes. Drain and set aside.
    3. Heat the same frying pan with oil over high heat. Saute the garlic, spring onion and chillies until aromatic; 2-3 minutes.
    4. Stir in the onion and salt; cook until soft, 3-4 minutes.
    5. Add the kimchi and stir for 1-2 minutes. Gently stir in the tofu, chicken stock, water, mushrooms, salt and sugar. Heat through and simmer for 5 minutes.
    6. Turn the heat off and stir in the vermicelli. Serve hot.

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