【Northeast】Kimchi Fatty Beef Hotpot

Overview

Because Northeast China is geographically adjacent to South Korea, many eating habits also influence each other. Many Korean delicacies, such as Korean barbecue, Korean cold noodles and kimchi, have also become homely dishes in the Northeast. This hot and sour and appetizing hot pot uses beef slices and Korean spicy cabbage, plus a little tofu skin (Enoki mushrooms are also good). It is easy to make and delicious. It is steaming and warm all over. Compared with Tianchao's straightforward spiciness, Korean kimchi and Korean chili sauce are both sweet, spicy, sour and spicy, and the spiciness is relatively mild.

Tags

• hot dishes
• home cooking
• garlic
• korean hot sauce
• onions
• spicy cabbage
• stock
• tofu skin
• fat cow
• salt
• vegetable oil
• water

Ingredients

Steps

1. 1 Defrost the beef slices at room temperature, blanch them in water at 70 to 80 degrees Celsius, take them out quickly, and drain away the water. Cut the kimchi into large pieces, cut green onions, garlic and onions into slices. Blanch the tofu skin and cut it into strips. You can also use northern tofu or frozen tofu instead of the tofu skin, or add some blanched enoki mushrooms to taste

   

2. 2 Heat oil in a hot pan, sauté onion, garlic and onion until fragrant. (I accidentally poured a little too much oil)

   

3. 3 Add Korean chili sauce, add stock, water and salt, bring to a boil

   

4. 4 Pour the spicy cabbage (with soup), tofu skin, and beef slices into the pot and bring to a boil over low heat