Tomato and honey chige hotpot
Ingredients (for 2-3 people)
- Pork: 100g
Kimchi: 100g
- 1/2 block of firm tofu
Shimeji mushrooms: 50g
- Tomato: 1
Chinese chives: appropriate amount
- Salt: appropriate amount
Sesame oil: appropriate amount
- [A] Chicken stock: 600cc
[A] Gochujang: 2 tablespoons
- [A] Soy sauce: 1 tablespoon
[A] Sake: 1 tablespoon
- [A] Made in Japan Wild Flower Honey: 2 teaspoons
[A] Doubanjiang: 1/2 teaspoon
- [A] Grated garlic: 1/2 teaspoon
How to make it
1Cut the pork into bite-sized pieces. Divide the tofu into quarters. Remove the stems from the shimeji mushrooms and separate them into small clusters. Slice the tomatoes into wedges and cut the chives into 4cm lengths.
2Put (A) and kimchi in a clay pot, bring to a boil, then add pork, tofu, and shimeji mushrooms and simmer for about 5 minutes.
3Add the tomatoes to ② and simmer for about 1 minute, then add salt to taste. To finish, drizzle sesame oil over the mixture, add the chives and turn off the heat.
[Tip:]
Using Wild Flower Honey will give it a rich flavor, but if you prefer a lighter flavor, you can use Acacia Honey. Adjust the amount of doubanjiang to your liking.