Kimchi and Fish Cake Hot Pot recipe - ingredients, nutrition and when to eat it
This hearty hot pot combines the tangy flavor of kimchi with the savory taste of fish cakes.
This hearty hot pot combines the tangy flavor of kimchi with the savory taste of fish cakes. With tofu and vegetables added to the pot, it's perfect for a filling dinner or a late-night meal.
Soups & stews · 25 minutes to cook
Nutrition (per 895g serving): 438.1 kcal · protein 27.8g · carbohydrate 57g · fat 12.7g · sodium 1903.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Rinsing the fish cakes once in hot water makes the broth cleaner and lighter.
Tips: Boil the kimchi well first so its tangy flavor and deep aroma infuse the broth.
Tips: Add the tofu at the end and stir gently so it keeps its shape.
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Ingredients (1 serving)
- Napa cabbage kimchi — 80 g
- Fish cake — 100 g
- Tofu — 100 g
- Water — 500 ml
- Dried anchovies — 5 pc
- Kombu — 5 g
- Onion — 40 g
- Green onion — 30 g
- Garlic — 1 Tbsp
- Korean chili flakes — 1 Tbsp
- Gochujang — 0.5 Tbsp
- Soy sauce — 1 tsp