Pork, tofu and kimchi hot pot

Pork, tofu and kimchi hot pot


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About this recipe: The perfect dish for a cold winter's day. Minced pork, tofu, rice vermicelli, enoki mushrooms and kimchi, are simmered together to make this spicy one-pot meal. Enjoy!

tonytsang Quebec, Canada

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 chopped garlic
  • 2 spring onions, chopped into 2.5cm pieces
  • 1 tablespoon finely chopped red chillies
  • 1 medium onion, finely sliced
  • 1 teaspoon salt
  • 500g Korean kimchi
  • 1 (396g) block tofu, cubed
  • 200ml chicken stock
  • 400ml water
  • 200g enoki mushroom, root end removed
  • salt, to taste
  • sugar, to taste
  • 80g rice vermicelli, soaked

Prep: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 1 tablespoon 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 1 tablespoon 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. 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.
  5. Turn the heat off and stir in the vermicelli. Serve hot.

See it on my blog

Check out this recipe on my blog

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