Homemade Kimchi Hot Pot with Fluffy Tofu Meatballs. A scrumptious kimchi stew loaded with meatballs and veggies. Add the garlic, ginger, and green onion. Great recipe for Homemade Kimchi Hot Pot with Fluffy Tofu Meatballs.

Japanese hot pot, we call "nabe," typically has a basic soup base using kombu or dashi. On the other hand, Chinese hot pot is more creative, ranging from super spicy hot pot to just simple chicken broth. Making hot pot at home is easy. [Photographs: Shao Z.] There are different styles of hot pot around Asia, and even within a given country each household will do it a little differently. You can cook Homemade Kimchi Hot Pot with Fluffy Tofu Meatballs using 26 ingredients and 15 steps. Here is how you cook it.

Ingredients of Homemade Kimchi Hot Pot with Fluffy Tofu Meatballs

Prepare of Hot pot soup.
You need 4 tbsp of A- Miso.
It's 1 tbsp of A- Soy sauce.
Prepare 1 tbsp of A- Cooking sake.
It's 1 tbsp of A- Garlic (grated) *paste is fine too.
You need 1 tbsp of A- Chicken stock granules.
You need 1 tsp of A- Weipa (if available, also fine without it).
It's 1 tbsp of A- Gochujang.
You need 1200 ml of Water.
It's of Tofu meatballs.
It's 300 grams of Tofu (Silken).
It's 150 grams of B- Chicken thigh (ground).
It's 2 tbsp of B- Japanese leek (minced).
Prepare 1 tbsp of B- Katakuriko.
Prepare 1 tbsp of B- Ground sesame seeds.
It's 1 tbsp of B- Ginger (minced).
It's 1 of B- Egg.
It's of Hot pot ingredients.
It's 1 bunch of Bok choy.
Prepare 150 grams of Chinese cabbage.
Prepare 1 of Enoki mushrooms.
Prepare 2 slice of Aburaage.
You need 1 bunch of Chinese chives.
You need 1/2 bunch of Mizuna greens.
Prepare 1 of Carrot.
Prepare 200 grams of Kimchi.

Homemade fish balls are even better than store-bought ones, but they're also a lot more work. Korean hot pots, or kimchi nabe, are large pots of fresh ingredients stewed in a spicy kimchi base broth. Make your own with this recipe. Let's start by preparing the ingredients for your nabe hot pot by cutting the tofu and vegetables into bite size pieces.

Homemade Kimchi Hot Pot with Fluffy Tofu Meatballs step by step

This time, I used this "Chef Kawagoe's Recommended" kimchi. I recommend it since it's exactly at 200 g, and has a delicious "umami" taste from vegetables and seafood..
Combine and mix all the A- ingredients..
It's done once it's mixed like this..
Peel the skin off the carrot, and thinly slice it into strips using a peeler..
Slice like this. Thinly slice the remainder of the carrot and put them all together..
Using a clean cloth, squeeze out excess water from the tofu..
Squeeze out as much water as you can, and once it looks crumbly like this, it's done..
Combine and mix all the ingredients from step 7 and B-..
Mix well until it starts to get sticky..
In a hot pot containing 6 cups of water, add in the seasoning ingredients from step 3 and bring to a boil over medium heat. Spoon the tofu meatballs from step 9 into the pot..
Cover the pot and cook for 5 minutes over medium heat. It's done once the meatballs start to float to the surface like this. Set aside the meatballs in a bowl at this point..
For vegetables, let's prepare the ones you like. Make sure to drain excess oil from the aburaage (cut into your preferred size) by pouring boiling water over it..
Add those veggies that take time to cook first, such as the core of the bok choy, Chinese cabbage, etc..
Once they're wilted a little, add the carrot and aburaage..
To finish, add the enoki mushrooms, mizuna greens, Chinese chives, kimchi, and tofu meatballs. It's done after having simmered for about 5 minutes. It's a delicious soup with plenty of flavor..

The harusame noodles can be cooked directly. Dried anchovies, dried kelp, eggs, garlic, green onion, hot pepper flakes, kimchi, korean radish, onion, pork, pork belly, salt, sesame oil, soft tofu, sugar, vegetable oil. Don't be intimidated by the long list of ingredients from (B) to (D) - they are suggestions and you can pick just some of the ingredients each time you make the hot pot. An important part of making kimchi is to use clean, sterilized glass jars. When the kimchi is to your liking, store it in the refrigerator to slow fermentation.