Korean seafood hotpot
Overview
Using a variety of fresh ingredients, thorough preparation, and meticulous knife skills, Korean dishes seem to require a longer preparation time, but they are very simple to make, and the salty, sour and spicy kimchi soup is best mixed with rice.
Tags
Ingredients
Steps
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Wash the shrimps, remove the devein and brains; wash and cut the squid into sections; slice the pork belly and set aside.
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Wash and drain the enoki mushrooms; slice the tofu into appropriate portions; cut the spicy cabbage into sections and prepare.
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Chop appropriate amount of garlic and shred ginger.
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After heating the pan, add salad oil, add pork belly and stir-fry. When the pork belly starts to turn golden, add shredded ginger and minced garlic and stir-fry.
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Add spicy cabbage, add two tablespoons of Korean spicy sauce, then add squid and continue to stir-fry.
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After frying until fragrant, add about 250 grams of warm water, a little salt, and cook over high heat.
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After it boils, turn to medium heat and add the enoki mushrooms for about 5 minutes.
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After 2 minutes, add the southern tofu and fresh shrimps.
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After the shrimp changes color, it can be taken out of the pot and placed in a casserole.
