It's been quite warm these days but I decided to make Korean hot pot so I can stick to low-calorie healthy meal. Getting all the ingredients is some work if you live outside Asia but other than that it's effortless. All you have to do is to add ingredients and your pot will do the rest. What I like about "Jjigae" ("Nabe " in Japanese, meaning hot pot) is that I can eat loads of veggies, tofu and nutritious kimchi in the hot soup and get really full, but it's still super low in calories and fat. Sounds like a dream, doesn't it! When reheating the leftover on the next day, add egg noodles to make kimchi ramen for a delicious variation!
Ingredients (serves 4-6)
300g/10oz kimchi
200g7oz pork shoulder
15g/0.5oz ginger
2 cloves garlic
1 tofu
2 bunches bok choy
250-300g/9-10oz bean sprouts
3 1/2 cups water
1 1/2 tbsp. Chinese chicken stock powder
1 tbsp. Doengjang(Korean fermented bean paste)/Miso
1 tbsp. sesame oil
2 tsp. chili flakes
some salt
Directions
1. Slice ginger and garlic thinly. Cut pork in to bite size.
2. Place water, pork, ginger and garlic in a large pot and cook until pork can be pulled apart by hand, for about 40min. to an hour.
3. Wash and cut bok choy to 5cm/2' long. Cut tofu into 8 even blocks.
4. Add tofu, chicken stock, kimchi (use the juice too!), sesame oil, chili flakes and salt and cook for 10min. Then add bok choy, bean sprouts and cook for another 5 min.
-Apr. 29 grocery shopping € 9.37/ € 12.49 left
-Apr. 30 grocery shopping € 22.51/ € -10.22 left (Sch**se...)
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