Kimchi Broth For Hot Pot: A Spicy, Tangy Twist

Kimchi broth for hot pot is a delicious and comforting dish, perfect for warming you up during the colder months. The process of making kimchi broth involves creating a flavourful base using ingredients such as anchovy broth, kimchi, pork belly, and vegetables. This is then combined with a rich dashi broth, resulting in a spicy and tangy soup. The addition of ingredients like tofu, mushrooms, and cabbage enhances the flavour and makes it a hearty meal. Kimchi broth can be adjusted to suit personal preferences, such as reducing the spiciness or adding more vegetables. It is a versatile dish that can be customised to one's taste and is sure to be a comforting treat.

Selecting the right kimchi

Type of Kimchi

The type of kimchi you choose will depend on your personal preference and the specific hot pot recipe you are following. Two common types of kimchi used in hot pots are baechu kimchi, which is made with napa cabbage, and kkakdugi, which is made with mu, a large white Korean radish. You can also find recipes that use store-bought kimchi or even make your own kimchi from scratch.

Quality of Ingredients

When selecting your kimchi, look for high-quality ingredients. Choose a kimchi with bright green, tight, firm, and thin cabbage leaves, avoiding those that are too pale, white, loose, soft, or floppy. For radish, select a big, fat radish that is white and yellow towards the bottom and turns bright green towards the stem and leaves. Ensure the radish is heavy for its size, indicating good water content.

Freshness and Fermentation

The freshness and fermentation level of your kimchi will impact the flavour of your broth. For kimchi nabe, choose kimchi that is not too sour or sweet. If you are making kimchi jjigae, aged kimchi is typically used, and the longer fermentation can add depth of flavour to your broth. However, if you prefer less tangy kimchi, go for a fresher option.

Spiciness

The spiciness of kimchi can vary, so choose one that aligns with your taste preferences. Gochugaru, a ground Korean hot pepper commonly used in kimchi, contributes to the heat level. If you prefer a milder broth, reduce the amount of gochugaru or choose a less spicy kimchi variety.

Personal Taste

Ultimately, selecting the right kimchi comes down to your personal taste. Experiment with different types and brands of kimchi to find the one that best suits your palate. You can also adjust the spiciness and seasoning of your broth by adding ingredients like gochujang (Korean chilli paste), gochugaru (Korean chilli flakes), or sugar to suit your preferences.

Making the broth

The broth is the base of your kimchi hot pot. It will be packed with flavour and will be warming and comforting. Here is a step-by-step guide on how to make it:

Firstly, cut a pork belly block into thick slices (you can adjust the thickness according to your preference) and season with a sprinkle of salt and pepper on both sides. Then, sprinkle cake flour over the pork belly and rub it in until it is evenly coated. This will help the pork to crisp up and add more flavour to the dish.

Next, heat a frying pan to a medium-low temperature and add some sesame oil. Finely dice some garlic and ginger and add it to the pan. Fry this until it is fragrant – this will flavour the oil, which will carry through to the other ingredients. Be careful not to burn the garlic and ginger; lower the heat if it starts to brown too quickly.

Now, add the pork belly to the pan and stir-fry until both sides are lightly browned and the fat has turned golden and crispy. Once browned, add some sliced onion and stir-fry until slightly softened. Then, add your kimchi, oyster sauce, and light brown sugar to the pan. Stir-fry this for about a minute. Remove the pan from the heat and set it aside.

In a separate, large pot, heat your dashi stock over a medium heat. Add chicken bouillon powder, soy sauce, mirin, sake, and awase miso paste. It is recommended to place the miso paste on a mesh spoon and dip it into the broth, whisking to avoid lumps. Bring the broth to a boil and then lower to a simmer.

Add the contents of the frying pan to the broth and mix thoroughly. You can now add tofu and vegetables of your choice. Some suggestions are enoki mushrooms, cabbage, garlic chives, dried chilli, garlic chips, and sesame seeds. Continue to simmer until the cabbage is softened and the tofu is warmed through.

And there you have it – a delicious kimchi broth for your hot pot! Enjoy!

Choosing and preparing your meat

Selecting the Right Meat:

• Variety of Meats: Hot pot is all about variety, so feel free to choose from a range of meats such as beef, pork, and lamb. You can also be adventurous and try animal offal cuts like liver or kidneys, which are popular in Chinese hot pots.
• Freshness and Quality: Always select fresh and high-quality meat from a trusted butcher or grocery store. Look for meat with a bright colour and avoid discoloured or dried-out pieces.
• Thinly Sliced Meat: For hot pot, it is best to choose thinly sliced meat. This ensures quick cooking and even distribution of flavours. If you can't find pre-sliced meat, you can freeze the meat slightly and then slice it yourself as thinly as possible.

Preparing the Meat:

• Freezing Technique: To achieve the perfect thin slices, partially freeze your meat before slicing. This will firm it up and make it easier to cut thin, even pieces.
• Marinating: While not necessary, marinating your meat before adding it to the hot pot can enhance the flavours. Try marinating your meat in a mixture of soy sauce, garlic, ginger, and sesame oil for an hour or two before cooking.
• Cooking the Meat: When cooking the meat in the hot pot, you have a few options. You can swish the slices in the broth with chopsticks, use a small strainer ladle for better control, or add larger pieces and cook them together. Just be mindful of cooking times to avoid overcooking.

Remember, hot pot is all about customisation and variety, so don't be afraid to experiment with different types of meat and cooking methods to find what you like best!

Preparing vegetables

For the vegetables, you will need:

• 6 leaves of napa cabbage
• 1 Tokyo negi (naga negi; long green onion) or 3 green onions/scallions
• 3 stalks of garlic chives (Chinese chives or Nira)
• 7 oz enoki mushrooms
• 6 oz bean sprouts
• ⅓ carrot

Start by cutting the napa cabbage leaves into 2-inch (5-cm) pieces widthwise. Begin cutting from the bottom towards the leafy side. As the bottom part of the napa cabbage is thicker, cut these pieces into smaller sections lengthwise.

Slice the Tokyo negi diagonally into ½-inch (1.3-cm) pieces. Cut the carrot in the same way, but into ¼-inch (0.6-mm) slices.

Cut the garlic chives into 2-inch (5-cm) pieces. Discard the bottom of the enoki mushrooms and loosen them up. Rinse the bean sprouts. Place all the prepared vegetables on a plate.

Serving and storing

Kimchi hot pot is a delicious and hearty meal, perfect for warming you up during the colder months. Here are some tips for serving and storing this dish to ensure maximum enjoyment and food safety.

Serving

When serving kimchi hot pot, it is best to use a large pot or earthenware pot, such as a donabe, to allow for communal dining, as is traditional for this dish. Place the pot on a burner at the table and keep it simmering so that your ingredients stay warm and your broth doesn't become cold and solidify.

You can serve kimchi hot pot with a variety of side dishes, such as rice, noodles (ramen, udon, or rice noodles), or additional vegetables. It is also customary to provide individual bowls for diners to serve themselves from the communal pot, especially if you are concerned about double-dipping.

Storing

Kimchi hot pot is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. However, keep in mind that the flavours and colours may infuse into your storage container, so it is recommended to use a glass container if possible.

Kimchi hot pot can also be frozen for up to a month, but the flavour will decline over time. To freeze, transfer the cooled leftovers to freezer-safe containers and store them in the freezer.

When reheating, make sure the dish is heated thoroughly before serving. You can reheat it on the stovetop or in the microwave, ensuring it reaches a safe internal temperature of 74°C or 165°F.

Enjoy your kimchi hot pot, and remember to consume it within the recommended storage times for food safety!

Frequently asked questions