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Preparation
1 hour
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Processing
2 hours
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Difficulty
Medium
Ingredients for Korean Noodle Hot Pot For 4 people
Instant ramen or udon noodles 130 gr Sausage 150 gr Sliced rice cake 60 gr Korean fermented soybean 1 teaspoon Dried vermicelli 130 gr Rice wine or soju 30 ml Roasted beans 2 tablespoons Kimchi 100 gr Korean chili powder 50 gr Dried seaweed 2 sheets (cut into 6 cm square) Enoki mushrooms 30 gr Dried shiitake mushrooms 5 gr Ground meat 100 gr (pork/beef) Cheddar cheese 2 slices Cold cuts 170 gr Clean water 2 liters Tofu 130 gr Dried shrimp 20 gr Soy sauce 3 tablespoons Fish sauce 2 tablespoons Green onions 7 stalks Garlic 8 cloves (cut in half) Minced garlic 2 tablespoons Onion 1/2 bulb Pepper 1 tablespoon Ginger 3 slices Common seasoning a little (sugar/salt/ground pepper)
How to choose delicious ingredients
Tofu: You should choose tofu that is white because it is made from more soybeans; yellow tofu will contain a lot of gypsum. When you hold it, it feels light, and when pressed, the tofu has elasticity and a faint smell of soybeans. Do not choose heavy tofu with a pungent smell as it may have gypsum mixed in. Besides buying it from outside, you can also make tofu at home, which is both delicious and safe for your health.
Enoki mushrooms: Choose fresh mushrooms that are white, not bruised, and without any slimy liquid coming out. To ensure safety, you should buy mushrooms at large stores or supermarkets.
Fermented Korean soybeans: You can buy fermented Korean soybeans at reputable stores or brands to ensure safety and quality. Alternatively, you can also use Miso as a substitute.
Required tools
How to Make Korean Noodle Hotpot
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Prepare the Sauce
Add the following ingredients in order: 50g chili powder, 2 tablespoons fish sauce, 3 tablespoons soy sauce, 30ml rice wine (soju), 1 tablespoon sugar, 1 teaspoon fermented soybeans, 1 teaspoon salt, 1/2 teaspoon pepper, 60ml water, and 2 tablespoons minced garlic into a bowl.
Then, use a whisk or a egg beater to mix the ingredients together. If you don’t have either of these tools, you can use chopsticks or a spoon instead. The sauce is now ready.
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Prepare ingredients
First, take the enoki mushrooms out and cut off the entire root part, rinse quickly with cold water. Then, soak the dry vermicelli in water for about 20 minutes to soften it.
Next, take the prepared onion, cut off the roots and remove the skin. Then wash it clean with water and cut it into 4 equal parts.
Next, take 8 cloves of garlic, peel them, and take 7 green onion stalks, cutting off the ends and discarding any wilted or spoiled ones, then wash them clean with water. Take 2 stalks of green onion and cut them in half, and slice the remaining 5 stalks thinly and place them in a bowl.
Then, cut 170g of ham (Spam), 150g of sausage, and 130g of tofu into thin pieces about 2 finger widths.
Next, cut 100g of kimchi and rice cake into bite-sized pieces.
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Cook the broth
Prepare a large pot and add 2 liters of filtered water to it. Since this dish does not use seasoning or common spices, if you want the broth to be tastier and sweeter, you should add 2 slices of dried seaweed to the pot.
Next, add the other ingredients to the pot including: 5g of dried shiitake mushrooms, halved green onions, garlic cloves, and the onion piece.
Add 1 tablespoon of pepper and 20g of dried shrimp to the pot. Then, place the pot on the stove and turn the heat to high to boil for about 25 – 30 minutes. When the water boils, remove the 2 slices of seaweed and reduce the heat, continuing to simmer for another 30 minutes.
Tip for you Removing the seaweed after boiling will prevent it from becoming mushy and releasing slime that affects the quality of the dish.Prepare a bowl, and place a fine sieve on top. Then, pour the broth to filter out the clear liquid and remove the solid ingredients. If you don’t have a fine sieve, you can use a filter or sieve as well.
Tip: You can substitute with chicken broth as well. However, the flavor will change slightly. Therefore, choose according to your taste.
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Completion
Put 100g of kimchi and the pre-processed ingredients including canned meat, sausage, tofu, and green onions into the pot. Add 100g of ground meat, 1 teaspoon of fermented soybeans, soaked glass noodles, all the sauce, 2 liters of broth, and 2 slices of cheddar cheese on top.
Place the hot pot on the stove, turn the heat to high to bring it to a boil quickly. When the hot pot boils, use chopsticks to stir the ingredients for better mixing. Let the hot pot boil for about another 5 minutes, then reduce the heat and add the ramen noodles, and wait for the hot pot to boil once more before it is ready to serve.
Tip: If you do not want to use ground meat, you can substitute it with fish balls, beef balls, shrimp balls, or add sausages as well.
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Final Product
The completed hot pot usually has a beautiful red color from the sauce, with a faint aroma of the broth. When eaten, it gives a very attractive spicy sensation.
After the simple methods and rich ingredients, you can complete the Korean noodle hot pot, right?
*Refer to images and recipes from the YouTube channel: Seonkyoung Longest
