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.
tonytsang
1 person made this
Ingredients
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
Directions
Preparation:15min ›
Cook:15min ›
Extra time:20min marinating ›
Ready in:50min
- In a large bowl mix sugar, salt, soy sauce and cornflour slurry together. Mix in the minced pork. Let sit for 20 minutes.
- Heat a large frying pan with oil over high heat. Stir fry the pork until cooked; about 3-4 minutes. Drain and set aside.
- Heat the same frying pan with oil over high heat. Saute the garlic, spring onion and chillies until aromatic; 2-3 minutes.
- Stir in the onion and salt; cook until soft, 3-4 minutes.
- 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.
- Turn the heat off and stir in the vermicelli. Serve hot.
