This super affordable and filling spicy bean sprout hot pot is perfect for any budget. The zesty broth and savory pork belly will warm you up from the inside out. Easy to make and incredibly satisfying, this delicious hot pot pairs perfectly with rice or noodles. Give it a try!
Ingredients
Main Ingredients (2 servings)
- Bean Sprouts 1 bag (200g)
- Enoki Mushrooms 1 bag (200g)
- Green Onion about 10cm
- Tofu 1/2 block (150g)
- Pork Belly Slices 150g
- Kimchi 100g
Seasonings
- [A] Chicken Bouillon Granules 2 tsp
- [A] Miso Paste 2 tbsp
Steps
- Rinse 1 bag (200g) of bean sprouts under water and drain.
- Trim the ends of 1 bag (200g) of enoki mushrooms, cut them in half, and separate the stalks.
- Slice about 10cm of green onion diagonally into large pieces.
- Cut 1/2 block (150g) of tofu into bite-sized pieces.
- Heat oil in a pot over medium heat.
- Tear 150g of pork belly slices into bite-sized pieces and add to the pot to stir-fry.
- Once the pork changes color and is cooked through, add 100g of kimchi and stir-fry together.
- Stir-fry until the liquid from the kimchi has evaporated. (Key Tip! Stir-frying the kimchi and pork adds depth and richness, mellows the sourness, and enhances the umami and flavor. This method is great even for kimchi that's past its prime and has become sour.)
- Add 600ml of water, 2 tsp of chicken bouillon granules, and 2 tbsp of miso paste and dissolve.
- Add the pre-cut tofu.
- Bring to a boil over medium-high to high heat.
- Once boiling, add all the pre-cut bean sprouts, enoki mushrooms, and green onions.
- Gently stir occasionally to prevent the tofu from breaking, and simmer for 6 to 8 minutes until the vegetables are cooked.
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