Hot Pot At Home
Hot Pot At Home
Ingredients
For the Hot Pot
- 1 handful bean sprouts
- a few leaves Napa cabbage, chopped
- 1 bunch Enoki mushrooms
- several slices tofu
- several fish balls, small, round
- as needed ml water, to cover ingredients
- 1 spoonful Knorr Roasted Chicken base, from a 311g jar
- 1 portion spicy hot pot cube, 好人家 brand, optional
- 1 small bundle vermicelli noodles, T&T brand, from a 300g package
- a few slices beef slices, from Hancook
For the Husband's Korean Soup Base (optional alternative)
- 1 spoonful Cheongjeongone Sunchang Doenjang, soybean paste, from a 900g container
- 1 spoonful Gochujang, No.1 brand
For the Dipping Sauce
- a small amount minced garlic
- a small amount chopped cilantro
- a pour Chinkiang Vinegar
- 1 egg yolk
Instructions
- 1
Place the bean sprouts, chopped Napa cabbage, Enoki mushrooms, tofu slices, and fish balls into a Korean stone bowl or any suitable pot.
⏱️ 3 min
- 2
Pour water into the pot until all the ingredients are fully covered.
⏱️ 1 min
- 3
Add a spoonful of Knorr Roasted Chicken base to the pot for the main soup base.
⏱️ 1 min
- 4
If you prefer a spicy hot pot, add a portion of the spicy hot pot cube (好人家 brand) to the pot.
⏱️ 1 min
- 5
Alternatively, for a Korean-style soup base, add a spoonful of Cheongjeongone Sunchang Doenjang (soybean paste) and a spoonful of Gochujang to the pot instead of the Knorr base and spicy cube.
⏱️ 1 min
- 6
Add the vermicelli noodles and a few slices of beef to the pot. The fish balls and tofu already added also contribute to the protein.
⏱️ 2 min
- 7
Bring the hot pot to a boil on the stovetop and cook until all ingredients are thoroughly cooked through and tender.
⏱️ 10 min
- 8
While the hot pot is cooking, prepare the dipping sauce. In a separate small bowl, combine the minced garlic, chopped cilantro, a pour of Chinkiang Vinegar, and one egg yolk.
⏱️ 3 min
- 9
Once cooked, serve the hot pot immediately with the prepared dipping sauce on the side.
⏱️ 1 min
Kitchen Tools
Hot Pot At Home
For the Hot Pot
- 1 handful bean sprouts
- a few leaves Napa cabbage, chopped
- 1 bunch Enoki mushrooms
- several slices tofu
- several fish balls, small, round
- as needed ml water, to cover ingredients
- 1 spoonful Knorr Roasted Chicken base, from a 311g jar
- 1 portion spicy hot pot cube, 好人家 brand, optional
- 1 small bundle vermicelli noodles, T&T brand, from a 300g package
- a few slices beef slices, from Hancook
For the Husband's Korean Soup Base (optional alternative)
- 1 spoonful Cheongjeongone Sunchang Doenjang, soybean paste, from a 900g container
- 1 spoonful Gochujang, No.1 brand
For the Dipping Sauce
- a small amount minced garlic
- a small amount chopped cilantro
- a pour Chinkiang Vinegar
- 1 egg yolk
Instructions
- 1
Place the bean sprouts, chopped Napa cabbage, Enoki mushrooms, tofu slices, and fish balls into a Korean stone bowl or any suitable pot.
⏱️ 3 min - 2
Pour water into the pot until all the ingredients are fully covered.
⏱️ 1 min - 3
Add a spoonful of Knorr Roasted Chicken base to the pot for the main soup base.
⏱️ 1 min - 4
If you prefer a spicy hot pot, add a portion of the spicy hot pot cube (好人家 brand) to the pot.
⏱️ 1 min - 5
Alternatively, for a Korean-style soup base, add a spoonful of Cheongjeongone Sunchang Doenjang (soybean paste) and a spoonful of Gochujang to the pot instead of the Knorr base and spicy cube.
⏱️ 1 min - 6
Add the vermicelli noodles and a few slices of beef to the pot. The fish balls and tofu already added also contribute to the protein.
⏱️ 2 min - 7
Bring the hot pot to a boil on the stovetop and cook until all ingredients are thoroughly cooked through and tender.
⏱️ 10 min - 8
While the hot pot is cooking, prepare the dipping sauce. In a separate small bowl, combine the minced garlic, chopped cilantro, a pour of Chinkiang Vinegar, and one egg yolk.
⏱️ 3 min - 9
Once cooked, serve the hot pot immediately with the prepared dipping sauce on the side.
⏱️ 1 min