Kimchi, fermented pickled cabbage, is a part of the daily cuisine in Korea. It gives this hot pot an incredible delicious aroma and taste! Bring the hot pot to the table so that everyone can serve themselves in true hot-pot style and share the love!
Ingredients
- 1/2 pound (220 g) skinless, boneless chicken breasts or ground chicken
- 1 small pork belly, about 10 ounces (300 g), rind removed, or ground pork
- 2 teaspoons (10 mL) finely grated or finely chopped fresh ginger
- 1 large egg
- 1 tablespoon (15 mL) sake
- 1 tablespoon (15 mL) soy sauce
- 1 tablespoon (15 mL) potato flour
- 3 cups (750 mL) chicken stock
- 3 tablespoons (45 mL) white miso paste
- 1 tablespoon (15 mL) soy sauce
- 1 1/2 teaspoons (7.5 mL) granulated sugar
- 1 cup (250 mL) store-bought kimchi
- 2 medium carrots, peeled and cut into 1/4-inch (6 mm) slices or finely diced
- 2 green onions, cut into 1 1/2-inch (4 cm) lengths
- 15 unpeeled baby potatoes, blanched and sliced in half
- 10 to 15 fresh shiitake mushrooms, stems removed
- Freshly grated daikon, for garnish (optional)
Method:
- Finely chop the chicken and the pork belly (if not using ground chicken or pork), and place in a medium bowl.
- Add the ginger, egg, sake, soy sauce, and potato flour.
- Mix well with your hands until evenly incorporated.
- Form into 1 1/2-inch (4 cm) meatballs.
- In a large pot (an earthenware pot if you have one), add the chicken stock, miso, soy sauce, and sugar, and bring to a simmer over medium heat.
- Add the meatballs and kimchi, cover, and cook for 10 minutes.
- Add the carrots, green onions, potatoes, and shiitake, and cook for a further 15 minutes.
- Serve with steamed rice and garnish with grated daikon.