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1
Cut the Chinese chives into 6 cm long pieces.
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2
Slice the leek diagonally and combine with the bean sprouts (take the roots off the sprouts if you have time).
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3
Bring some water to a boil to rehydrate the kuzu noodles.
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4
Peel the garlic and ginger, and chop both up roughly.
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5
Cut the pork belly into 5cm pieces.
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6
Cut the tofu into easy to eat pieces.
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7
Take the root end off the enoki mushrooms and shred apart.
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8
Put a sieve in a bowl, put in the kuzu noodles, and pour in the boiling water.
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9
Leave for a bit less than 2 minutes, then refresh the noodles in cold water.
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10
Wash the oysters gently in ice water.
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11
Put the ingredients in the earthenware pot, bring to a boil and then turn the heat down to low.
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12
Add the enoki mushrooms.
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13
Add 1/2 a small can of crabmeat, or 1 to 2 crab legs (thin ones are fine) or 3 to 4 crab shumai dumplings.
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14
Leave the earthenware pot as is.
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15
Put some sesame oil in a frying pan, and stir fry the garlic and ginger until fragrant, over low heat.
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16
Add the pork and stir fry over medium heat.
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17
When the pork changes color, add the leek, bean sprouts and kimchi in that order, and stir fry over high heat, until steam rises from everything.
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18
Put the tofu, stir fried ingredients, oysters and tteok into the earthenware pot.
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19
Add the kuzu noodles and chives on top, put on the lid and turn the heat up to high.
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20
When steam is rising from the pot and it's making a hissing sound, it's done!
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21
I use this kimchi!
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22
I think this is sold nationwide.
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23
(It contains 400g.)
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24
For an easy to make kimchi hotpot for one, see.
