Kimchi and Mushroom Hot Pot recipe - ingredients, nutrition and when to eat it
This hot pot combines the spicy flavor of kimchi with mushrooms and tofu, all simmered together until bubbling.
This hot pot combines the spicy flavor of kimchi with mushrooms and tofu, all simmered together until bubbling. It pairs wonderfully with rice on a chilly winter evening or any day you’re craving a warm soup-based meal.
Soups & stews · 25 minutes to cook
Nutrition (per 769g serving): 210.3 kcal · protein 21.8g · carbohydrate 21.8g · fat 6.8g · sodium 1327.9mg
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: Use well-fermented kimchi for a deeper broth flavor.
Tips: Using at least two kinds of mushrooms gives the dish a fuller texture.
Tips: Add the tofu during the last 7 minutes so it keeps its shape.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Water — 400 ml
- Kombu — 5 g
- Dried anchovies — 8 g
- Napa cabbage kimchi — 100 g
- Mushrooms — 100 g
- Tofu — 120 g
- Green onions — 0.3 pc
- Garlic — 1 tsp
- Korean red pepper flakes — 1 tsp
- Soy sauce — 0.5 Tbsp