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Before you jump to Homemade Kimchi Hot Pot with Fluffy Tofu Meatballs recipe, you may want to read this short interesting healthy tips about Here Are Several Simple Reasons Why Consuming Apples Is Good.
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We hope you got benefit from reading it, now let’s go back to homemade kimchi hot pot with fluffy tofu meatballs recipe. You can cook homemade kimchi hot pot with fluffy tofu meatballs using 26 ingredients and 15 steps. Here is how you do that.
The ingredients needed to prepare Homemade Kimchi Hot Pot with Fluffy Tofu Meatballs:
- Get Hot pot soup
- Use 4 tbsp A- Miso
- Provide 1 tbsp A- Soy sauce
- Get 1 tbsp A- Cooking sake
- You need 1 tbsp A- Garlic (grated) *paste is fine too
- You need 1 tbsp A- Chicken stock granules
- You need 1 tsp A- Weipa (if available, also fine without it)
- You need 1 tbsp A- Gochujang
- You need 1200 ml Water
- Get Tofu meatballs
- Provide 300 grams Tofu (Silken)
- Take 150 grams B- Chicken thigh (ground)
- Get 2 tbsp B- Japanese leek (minced)
- Get 1 tbsp B- Katakuriko
- You need 1 tbsp B- Ground sesame seeds
- Get 1 tbsp B- Ginger (minced)
- Prepare 1 B- Egg
- Provide Hot pot ingredients
- Get 1 bunch Bok choy
- Prepare 150 grams Chinese cabbage
- Use 1 Enoki mushrooms
- Prepare 2 slice Aburaage
- Take 1 bunch Chinese chives
- Use 1/2 bunch Mizuna greens
- Provide 1 Carrot
- Provide 200 grams Kimchi
Steps to make Homemade Kimchi Hot Pot with Fluffy Tofu Meatballs:
- This time, I used this "Chef Kawagoe's Recommended" kimchi. I recommend it since it's exactly at 200 g, and has a delicious "umami" taste from vegetables and seafood.
- Combine and mix all the A- ingredients.
- It's done once it's mixed like this.
- Peel the skin off the carrot, and thinly slice it into strips using a peeler.
- Slice like this. Thinly slice the remainder of the carrot and put them all together.
- Using a clean cloth, squeeze out excess water from the tofu.
- Squeeze out as much water as you can, and once it looks crumbly like this, it's done.
- Combine and mix all the ingredients from step 7 and B-.
- Mix well until it starts to get sticky.
- In a hot pot containing 6 cups of water, add in the seasoning ingredients from step 3 and bring to a boil over medium heat. Spoon the tofu meatballs from step 9 into the pot.
- Cover the pot and cook for 5 minutes over medium heat. It's done once the meatballs start to float to the surface like this. Set aside the meatballs in a bowl at this point.
- For vegetables, let's prepare the ones you like. Make sure to drain excess oil from the aburaage (cut into your preferred size) by pouring boiling water over it.
- Add those veggies that take time to cook first, such as the core of the bok choy, Chinese cabbage, etc.
- Once they're wilted a little, add the carrot and aburaage.
- To finish, add the enoki mushrooms, mizuna greens, Chinese chives, kimchi, and tofu meatballs. It's done after having simmered for about 5 minutes. It's a delicious soup with plenty of flavor.
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