Yu Sweets Researcher Time required : 30minutes
鍋(キムチ鍋)|フリーランス料理人の部屋さんのレシピ書き起こし
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- 524本
Ingredients
- kimchi : 150g
- 白菜 : 200g
- 豚バラ肉 : 200g
- しめじ : 100g
- ニラ : 100g
- 木綿豆腐 : 300g
- 水 : 1L
- 塩 : 適量
- (A)味噌 : 大さじ1
- (A)おろしニンニク : 大さじ1
- (A)コチュジャン : 大さじ1
- (A)ごま油 : 大さじ1
- (B)酒 : 大さじ1
- (B)醤油 : 大さじ1
- (B)みりん : 大さじ1
Time required
25minutes
Procedure
-
1)
prepare the ingredients
00:18
Cut the Chinese cabbage into bite-sized pieces.
Cut the chives into bite-sized pieces.
Remove any stones from the shimeji mushrooms and loosen them.
Cut the firm tofu into bite-sized pieces. -
2)
stir fry
00:55
Add pork belly, kimchi, and (A) to a frying pan and heat over medium heat.
Fry while stirring. -
3)
boil
01:30
Add water and (B) to 1 and bring to a boil, then remove the scum.
Taste and season with salt.
Add 1 and heat through.
Point
・Easy to make and delicious kimchi hotpot recipe.
・The amount is for 2 people.
・During step 2, stir and fry until the pork belly changes color.
・Taste the amount of salt before adding the Chinese cabbage, chives, shimeji mushrooms, and firm tofu and adjust to your liking.
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