Pork, tofu and kimchi hot pot

    50 min

    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!


    Quebec, Canada
    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 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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