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Hot Pot (Gochujang Hot Pot) | Cooking expert Ryuji's Buzz Recipe's recipe transcription

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Cooking expert Ryuji's buzz recipe

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Ingredients

(A) water : 500ml
(A) Sugar : 大さじ2と1/2
(A) Gochujang : 大さじ2と1/2
(A) Soy sauce : 大さじ2と1/2
(A) Liquor : 大さじ2と1/2
(A) Shirodashi : 大さじ2と1/2
(A) bean sauce : 小さじ2
(A) Oyster sauce : 大さじ1/2
(A) Umami seasoning : 4振り
garlic : 2片
白菜 : 350g
もやし : 200g
豆腐 : 1/2 piece (175g)
豚バラ肉 : 250g
長ネギ : 1本(100g)
ニラ : 1束(100g)
一味唐辛子 : 適量

Time required

30minutes

Procedure

1) cut material 02:51
Cut off the roots of the spring onions and cut them diagonally.
Cut the chives into bite-size pieces, cut the tofu into 6 equal parts, and the pork belly into 4 equal parts.
Peel off the garlic skin.
2) make soup 05:14
Put (A) and grated garlic in a deep frying pan.
Put it on the fire and when it warms up, add Chinese cabbage and tofu.
When it boils, add the pork belly while loosening it and simmer for 8 minutes.
3) finish 07:55
Add bean sprouts and green onions and simmer for another 8 minutes.
Put chives on top and sprinkle chili peppers to complete.

Point

・If you hit the hard part of Chinese cabbage near the core with a knife, it will become softer.
・ Garlic is easier to peel if you peel the skin without cutting off the stem.
・You don't have to cover the lid while cooking.
・If you don't like spicy peppers, you can omit it.
・It's delicious to finish with rice and cheese in a risotto style.