Kimchee Hotpot with Steamed Squid DumplingsKimchee Hotpot with Steamed Squid Dumplings
Ingredients
(Serves 2-3)
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Chicken soup stock250cc
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Soy sauce2 tablespoonfuls
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Steamed Squid Dumplings1 pack (6 pieces)
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Kimchee200g
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Chinese cabbage150g
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Boneless pork rib150g
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Leek1
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Abura-age (deep-fried tofu)1
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Enoki mushrooms80g
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Okra3
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Garlic chives50g
Cooking Instructions
20 minutes1347kcal
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1Slice the pork, abura-age and chinese cabbage into bite-sized pieces. Slice leek diagonally, cut okra in half and chop the garlic chives to about 3cm long.
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2Pour the chicken stock and soy sauce into a pot and place the kimchee, Steam Squid Dumplings and vegetables from step 1 inside the pot.
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3Place the lid over the pot, bring to a boil and simmer for 7-10 minutes, then serve.
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